Grilled Hot Honey Chicken Wings

 

Hot honey is my newest obsession and I'm drizzling it on everything. Here it is brushed on chicken wings as they’re charring on the grill. The spicy-sweet wings are then paired with a cooling buttermilk ranch and tangy pickles, evoking the flavors of a Nashville Hot Chicken Sandwich. I like to use whole chicken wings with the tips attached for this recipe, but you can also use separated drumettes and flats. Keep an eye on your grill as the smaller wing pieces will cook in less time.

 
hot honey chicken wings.jpg

Serves 4

Hot Honey

  • 1 cup honey

  • 2 teaspoon crushed red pepper flakes (or ground dried chiles of your choice)

  • 1 Tablespoon apple cider vinegar

  • Pinch of kosher salt

Ranch

  • ½ cup whole buttermilk

  • ⅓ cup mayonnaise

  • 1 Tablespoon apple cider vinegar

  • 1 Tablespoon minced fresh chives

  • 1 Tablespoon minced fresh dill

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • Kosher salt and freshly ground pepper

Wings

  • Canola oil, for greasing

  • 3 pounds whole chicken wings (about 12 wings, see Note)

  • Kosher salt and pepper

  • Flaky sea salt, for sprinkling

  • Pickle chips, for serving

    1. Make the hot honey In a small saucepan, combine the honey, crushed red pepper and salt. Bring the honey to a simmer over moderate heat, then remove the saucepan from the heat and stir in the vinegar. Transfer half of the honey to a small bowl and set aside.

    2. Make the ranch dressing In a small bowl, combine all of the ingredients and whisk until smooth. Season with salt and pepper. Cover and refrigerate until ready to serve. 

    3. Prepare the wings Light a grill and oil the grate (make sure the grate is very clean). Pat the wings dry with paper towels and season generously with salt and pepper. Grill the wings over moderate heat (400°F) for 10 minutes, turning once. Continue cooking the wings, brushing with the hot honey and turning occasionally, until they’re cooked through and charred in spots, about 10 minutes more. 

    4. Transfer the wings to a platter and drizzle with some of the reserved hot honey and sprinkle with flaky sea salt. Serve the wings with the ranch dressing for dipping and pickle chips on the side.

    MAKE AHEAD The hot honey and ranch dressing can be prepared up to three days in advance.