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Hot Honey Lemon Pepper Wings
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Grilled Hot Honey Lemon Pepper Wings

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.
Prep Time 15 minutes
Cook Time 40 minutes
Dry Brining Time 12 hours
Total Time 12 hours 55 minutes

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.

Notes

Dry brining and baking powder help achieve crispy skin.
Wings are more tender when cooked to higher temperatures than chicken breasts.