Grilled Hot Honey Lemon Pepper Wings Recipe
This recipe creates wings with multiple layers of flavor: smoky char from the grill, sticky sweetness from the honey, a bright tang from vinegar and lemon, and a noticeable background heat. The sauce is finished by emulsifying cold butter into the warm honey base, which creates a glossy sauce that clings to the wings instead of sliding off.
Ingredients
For the Wings
- 3 lbs chicken wings, separated into flats and drumettes
- 3 tsp Diamond Crystal kosher salt
- 2 1/2 tsp black pepper
- 1 1/2 tsp smoked paprika
- 1 tsp baking powder
- 1 tsp onion powder
- 1 tsp garlic powder
For the Hot Honey Sauce
- 3/4 cup honey
- 6 tbsp (3/4 stick) unsalted butter, cold and cubed
- 2 tbsp apple cider vinegar
- 2 tsp chili-garlic sauce (like Sambal Oelek)
- 1 tbsp coarse black pepper
- 1/2 tsp garlic powder
- Zest of 1 lemon
Make the Sauce First
In a small saucepan, gently warm the honey, apple cider vinegar, chili-garlic sauce, coarse black pepper, and garlic powder over low heat. You only want to warm it enough to be fluid, not simmer or boil it.
Remove the pan from the heat. Whisk in the cold butter a few cubes at a time. Continue whisking until all the butter is melted and the sauce is smooth, glossy, and slightly thickened. This technique creates a stable emulsion. Stir in the lemon zest at the very end.
Season the Wings and Dry Brine
Pat the wing segments completely dry with paper towels. A dry surface is critical for getting crispy skin.
In a small bowl, mix the salt, black pepper, smoked paprika, baking powder, onion powder, and garlic powder. The baking powder helps to raise the pH of the skin, which aids in browning and crisping.
Place the dry wings in a large bowl and toss them with the seasoning blend until evenly coated.
For the best results, arrange the seasoned wings in a single layer on a wire rack set over a baking sheet. Let them dry brine in the refrigerator, uncovered, for at least 2 hours or overnight.
Grill the Wings
Set up your grill for two-zone, indirect cooking and preheat to medium, around 375F.
Place the wings on the cooler side of the grill, away from the direct heat. Close the lid and cook for about 30 minutes, until the fat has rendered and the skin is starting to look tight.
Move the wings over to the hot, direct-heat side of the grill. Cook for another 5-10 minutes, flipping frequently, until the skin is crispy, charred in spots, and the internal temperature reaches at least 175F. Wings are more tender when cooked to a higher internal temp than chicken breasts.
Toss in Sauce and Serve
Transfer the hot wings to a large bowl. Pour the warm hot honey sauce over the wings and toss until every piece is coated. Serve immediately.
Grilled Hot Honey Lemon Pepper Wings
Ingredients
For the Wings
- 3 lbs chicken wings separated into flats and drumettes
- 3 tsp Diamond Crystal kosher salt
- 2 1/2 tsp black pepper
- 1 1/2 tsp smoked paprika
- 1 tsp baking powder
- 1 tsp onion powder
- 1 tsp garlic powder
For the Hot Honey Sauce
- 3/4 cup honey
- 6 tbsp unsalted butter 3/4 stick, cold and cubed
- 2 tbsp apple cider vinegar
- 2 tsp chili-garlic sauce like Sambal Oelek
- 1 tbsp coarse black pepper
- 1/2 tsp garlic powder
- Zest of 1 lemon
Method
- Pat wings completely dry with paper towels.
- Mix salt, pepper, paprika, baking powder, onion powder, and garlic powder in small bowl.
- Toss wings with seasoning mixture until evenly coated.
- Arrange wings on wire rack over baking sheet, refrigerate uncovered 2 hours or overnight.
- Make sauce: Warm honey, vinegar, chili-garlic sauce, pepper, and garlic powder over low heat.
- Remove from heat, whisk in cold butter cubes until smooth. Stir in lemon zest.
- Set up grill for two-zone cooking at 375°F.
- Cook wings on indirect heat side for 30 minutes.
- Move to direct heat, cook 5-10 minutes more, flipping often, until crispy and internal temp reaches 175°F.
- Toss hot wings in warm sauce until well coated. Serve immediately.
