How do I get the wings extra crispy?

For crispy wings, I recommend dry brining the wings in the fridge for a few hours (or overnight) to help dry out the skin, which leads to a crispier finish. Also, make sure your grill is properly preheated, and don’t skip the final step of cooking the wings directly over the heat.

Can I make mild hot honey lemon pepper wings?

Definitely. Adjust the amount of chile flakes based on your heat tolerance. If you want a milder wing, reduce the amount of chile flakes, or omit them completely for a more simple lemon pepper chicken wing.

Hot Honey Lemon Pepper Wings - Chiles and Smoke

Ingredients

Scale

2 pounds chicken wings
2 teaspoons kosher salt
2 teaspoons black pepper
1 teaspoon smoked paprika
1 teaspoon onion powder
1 teaspoon garlic powder

For the Sauce

2/3 cup honey
1 tablespoon chile flakes
1/2 tablespoon coarse black pepper
Juice of 1/2 lemon
1/4 cup unsalted butter, cold and cubed
Zest of 1 lemon
Salt to taste

Cook Mode Prevent your screen from going dark

Instructions

Prepare the sauce. Warm up the honey, chile flakes, pepper, and lemon juice in a saucepan over medium-low heat for a few minutes. Use a whisk to stir everything gently, checking the temperature to make sure the sauce is pretty warm, but not simmering. Turn off the heat and whisk in a few cubes of cold butter at a time, until they melt into the sauce. Stir in the lemon zest at the end, and taste to adjust. Store the sauce in the fridge if not using the same day.
Prepare the wings. Pat the wings dry with a paper towel and place them in a large bowl. Mix the seasoning ingredients together in a small bowl, and sprinkle over the wings, stirring to evenly distribute the seasoning.
(optional) Dry brine the chicken in the fridge. Lay out the wings in a single layer on a baking sheet with a wire rack. Place the tray in the fridge for at least 2 hours, up to overnight. Remove them from the fridge just before heating up the grill.
Heat up the grill. Preheat the grill for indirect cooking, aiming for about 350-375°F with the lid closed. Place the coals on one side, leaving you a cool side to place the wings on. If using a round grill such as a kettle grill, place the coals in a pile in the center, leaving the outside ring as the cool spot.
Place the wings away from the heat on the grill to cook them indirectly. Close the lid and allow them to cook for about 30 minutes undisturbed. Check on the wings and rotate them as needed, making sure they cook evenly. Continue to cook this way for another 15-20 minutes or so until the wings reach 165°F.
Move the wings over the coals directly to crisp them. Cook and flip the wings until they are about 180-185°F and crispy on the outside. Remove them and add to a bowl.
Sauce and serve. Make sure the hot honey lemon pepper sauce is warmed up slightly, and pour over the wings. Garnish with additional lemon zest for an additional pop of flavor.

Notes

To save some time, you can prep the sauce ahead of time and store it in the refrigerator for a few days, until you are ready to grill the wings!

Prep Time: 30
Cook Time: 45
Category: Chicken & Poultry
Method: Grilling
Cuisine: Appetizer, Wings

Nutrition

Serving Size:
Calories: 360
Sugar: 47.9 g
Sodium: 738.8 mg
Fat: 13.6 g
Carbohydrates: 52.3 g
Protein: 12.2 g
Cholesterol: 59.6 mg