Hot Honey Wings

No ratings yet

Classic wings get a freakin' delicious boost from my hot honey butter sauce, making these hot honey wings perfect for game day or dinner.

Prep Time30

Cook Time2 30

Total Time3

Course: Appetizer, Dinner, Lunch, Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Chicken Wings:

2 lbs of Chicken Wings
1 cup Big Bad BBQ Ale Rub
Canola Oil as needed
1 qt Frying Oil peanut or vegetable

Hot Honey:

2 sticks Unsalted Butter melted
2.5 tbsp Local Honey
2 tbsp Minced Garlic
2 tbsp Chili Crisp
1.5 tbsp Chopped Chives

Instructions

Slather your chicken wings in oil. In a bowl, season the chicken thoroughly with my Big Bad BBQ Ale and your favorite bbq rub. Set chicken in the fridge for 30 minutes.
Preheat your grill to 250F for a two zone indirect cooking. Add some wood chips for added smoke flavor if desired.
Add your chicken wings to the smoker and cook for about 1-1.5 hours or until 165F internal. Once the wings are done, pull them off and keep warm until ready to use.
Next, kick up the heat in your grill to 400F. Add a dutch oven to it and *carefully* add your frying oil heating up to 350F. Carefully add wings to frying oil (cooking in batches as needed) and cook for 2-3 minutes. Flip and stir occasionally.
After they have fried for the first time, pull them off and add to a large bowl. Add all the ingredients for the Hot Honey Butter to the bowl and toss the wings until well coated.
When the wings are done, place them on a plate with ranch or blue cheese. Serve and enjoy!

Video

Notes

How to Cut Whole Chicken Wings

Depending on the stock at your grocery store, you may be able to find party wings. Party wings already have the drumette and the flat separated, so they're easy to just get on the grill. If you can only find whole chicken wings (which are cheaper than party wings), it's real easy to cut the chicken wings yourself. First, flip the wings over so you can see the joints. You'll see three parts: the wingette, the flat and the drumette. Then, using a sharp knife, cut the wingette from the flat at the joint. Your knife should do this easily if you cut at the right spot. For your final cut, separate the flat from the drumette. That's it! You're ready for cooking wings! This short video from America's Test Kitchen also has a great demo.

Nutrition