To no ones surprise, I am obsessed with chicken wings. If they are on the menu I am getting them! To that end I also have very high standards for wings. The outside must be crispy and the inside must be juicy. Anytime I bite into a restaurant wing and the outside is soggy I nearly hurl it across the room. CRSIPY SKIN!!!!
This is what I am talking about!
The sauce also has to be bursting with flavor and perfectly coating the wing. I always bake my chicken wings to get both the crispy exterior and juicy interior, but las summer I started grilling my wings and I’ve never looked back!
Grilling the wings directly over an open flame allows they skin to get crispy but they also cook faster than in the oven, keeping the inside juicy!
I like to toss my wings in my sweet heat sauce and then serve immediately!
This is such a satisfying and quick weeknight meal! Do not forget to serve with my grilled corn ribs coated in garlic butter!
Perfectly Grilled Chicken Wings
Serving Size: this can serve 5-6 people alongside side dishes for a meal or it can serve 8-10 people as an appetizer.
Ingredients
3 lbs chicken wings, drumette and flat separated (this is about 30 wings)
2 Tbsp high heat oil (like vegetable or canola)
For the Sweet Heat Sauce:
8 Tbsp butter
1/2 cup Frank’s Original Hot Sauce
1/2 cup honey
2 garlic cloves, minced
Optional Slurry to Thicken Sauce:
1 tsp arrowroot
1 tsp water
To Serve:
Celery sticks
Carrot sticks
Ranch
Instructions
Make the Sauce:
In a saucepan over medium-high heat, add the butter, Frank’s hot sauce, honey, and garlic cloves. Mix to combine all the ingredients. Allow to come to a boil and then turn the heat to low to simmer for 5 minutes.
If you’d like a thicker sauce (I do! It helps coat the chicken better), mix the arrowroot and water together in a small bowl. Turn the heat up on the sauce to medium and slowly pour in the slurry while mixing the sauce. Turn the heat back down to low and allow to thicken for about 3-5 minutes.
Remove from heat and set aside until ready to use.
Grill The Wings
Thoroughly pat the chicken wings dry. Add to a large bowl and toss with 2 Tbsp high heat olive oil.
Preheat the grill to medium-high heat (about 350-400 degrees F).
Generously oil the grill grates. Place wings on grill. Flip wings every 5 minutes for a total of 20 minutes (so each wing will be flipped twice).
Remove wings to a large bowl.
Sauce the Wings
Toss the grilled wings in half of the sweet heat sauce (reserving some sauce for dipping).
Serve with carrots, celery, ranch dipping sauce, reserved sweet heat sauce, and corn ribs!
Notes
The sauce will last in an airtight container in the refrigerator for 7 days.
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