Chicken Wings with Extra Hot Honey
Juicy meat, crispy skin, the aroma of BBQ spices and a bold sweet-and-spicy glaze. First the wings cook slowly over indirect heat, rendering the fat and keeping the meat tender, then they're quickly browned to a crisp crust and immediately coated in extra hot honey. The result: sticky, golden, genuinely piquant wings for a party or BBQ.
Preparation
- 1
Heat the grill or smoker to 135°C. On a regular grill set up two zones: heat only one side so the wings first cook over indirect heat.
- 2
Prep the wings. Pat dry with paper towels — the drier the surface, the better it browns. Transfer to a large bag or bowl.
- 3
Add the spices. Generously coat the wings with the BBQ rub and toss well so they're evenly covered. A rub with little sugar is best.
- 4
Let the spices set — leave the seasoned wings for 10–15 minutes while the grill comes up to temperature.
- 5
Arrange the wings on the grate over the indirect zone with small gaps so air circulates freely.
- 6
Cook slowly with the lid closed for ~30 minutes, turning occasionally, until the fat under the skin renders well.
- 7
Raise the temperature to ~175°C, move the wings closer to direct heat and quickly brown all over, turning often so the spices don't burn.
- 8
Check doneness: the wings should be fully cooked inside, with golden skin and clear juices (use a thermometer if needed).
- 9
Transfer the hot wings to a large heatproof bowl, generously drizzle with extra hot honey and toss to an even glossy glaze.
- 10
Optionally add a pinch more rub, pepper or chilli flakes. Serve immediately with extra spicy honey and a cool dip.
Chef's tips
- —Dry the wings well — a dry surface caramelises better.
- —Choose a BBQ rub with little sugar to reduce burning.
- —Cook over indirect heat first — the meat cooks evenly and the skin won't burn.
- —Keep the lid closed for a stable temperature and don't crowd the wings.
- —Add the spicy honey after cooking so it doesn't burn on the grill.
- —For smokiness use apple, cherry or hickory wood chips.
- —For a milder version mix extra hot honey with regular honey.
- —In the oven: 200°C, 40–50 minutes on a rack over a tray, flipping halfway; then drizzle with honey and toss.
