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!