Crispy Grilled Chicken Wings with Honey BBQ Butter
These crispy grilled chicken wings use an easy two-zone grilling method to cook the chicken through before finishing directly over the heat for browned, crispy skin. Serve them dry or toss them in a quick honey BBQ butter for a sticky, smoky finish. Beginner friendly, no fryer required, and ready in under an hour.
Equipment
- Gas or charcoal grill capable of two-zone cooking
- Instant-read meat thermometer
- Large mixing bowl
- Small mixing bowl
- Tongs
- Paper towels
- Small saucepan or microwave-safe bowl for sauce
- Basting or tossing bowl, optional
- Ingredients
Ingredients
Chicken Wings
- 3 pounds chicken wings separated into drumettes and flats
- 1 tablespoon avocado oil or other neutral high-heat oil
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon coarse black pepper
- 1 teaspoon light brown sugar
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper optional
Honey BBQ Butter
- 1/3 cup BBQ sauce
- 1 tablespoon honey
- 1 tablespoon unsalted butter melted
- 1 teaspoon apple cider vinegar
Optional for Serving
- Ranch dressing
- Blue cheese dressing
- Celery sticks
- Carrot sticks
Instructions
- Dry the wings. Pat the chicken wings thoroughly dry with paper towels. Place them in a large mixing bowl.
- Season the chicken. Add the avocado oil and toss lightly. In a separate bowl, combine the smoked paprika, garlic powder, onion powder, kosher salt, black pepper, brown sugar, chili powder, and optional cayenne. Sprinkle the seasoning evenly over the wings and toss until coated.
- Preheat the grill. Set up the grill for two-zone cooking at approximately 400–425°F. For gas, leave at least one burner off to create an indirect zone. For charcoal, bank the hot coals to one side of the grill.
- Cook over indirect heat. Arrange the wings on the indirect side of the grill. Close the lid and cook for 20–25 minutes, flipping once halfway through.
- Finish over direct heat. Move the wings over direct heat and grill for approximately 2–4 minutes per side, flipping as needed, until the skin is browned, crispy, and lightly charred. Move wings away from flare-ups as necessary.
- Check the temperature. Insert an instant-read thermometer into the thickest meaty portion without touching bone. Chicken must reach at least 165°F. For the texture preferred in this recipe, continue cooking until approximately 175–185°F.
- Make the honey BBQ butter. Combine the BBQ sauce, honey, melted butter, and apple cider vinegar until smooth.
- Glaze the wings. Toss all or half of the cooked wings lightly in the honey BBQ butter.
- Set the glaze. Return glazed wings to the indirect side of the grill for 2–3 minutes with the lid closed, just until the sauce becomes tacky.
- Rest and serve. Remove the wings from the grill and rest for approximately 5 minutes. Serve dry, glazed, or both with your favorite dipping sauces.
Notes
Drying the chicken thoroughly before seasoning helps promote better browning and crispier skin.
Do not sauce the wings early. BBQ sauce and honey contain sugar that can scorch over direct heat. Crisp the wings first and glaze them at the end.
Chicken is safe when it reaches a minimum internal temperature of 165°F. These wings are intentionally cooked beyond the minimum, to approximately 175–185°F, for the texture preferred in this recipe.
If you do not want to make the seasoning blend, use your favorite store-bought chicken or BBQ rub. Killer Hogs, Kinder's, Meat Church, and similar rubs are all perfectly fine. Adjust the amount based on the salt content of the rub.
For a pellet grill, cook at approximately 375–400°F and finish over higher direct heat or under a broiler if necessary to crisp the skin.
For an oven version, bake the wings on a wire rack at 425°F for approximately 35–45 minutes, flipping once, then broil briefly for extra browning before glazing.