These wings deliver the perfect balance of sweet, spicy, and sticky. Grilled to crispy perfection and tossed in a fiery honey-sriracha glaze, they're guaranteed crowd-pleasers for game day or backyard parties. The two-zone grilling method ensures crispy skin without burning.
Ingredients
For the Wings
- 3 lbs chicken wings, separated into drums and flats
- 2 tbsp vegetable oil
- 1 tsp salt
- 1 tsp garlic powder
- ½ tsp black pepper
For the Glaze
- ½ cup honey
- ¼ cup sriracha sauce
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- 2 garlic cloves, minced
- 1 tsp grated ginger
Instructions
- Season wings: Pat dry, toss with oil, salt, garlic powder, and pepper.
- Make glaze: Whisk honey, sriracha, soy sauce, lime juice, vinegar, garlic, and ginger in a small saucepan. Simmer for 5 minutes until slightly thickened. Reserve half for serving.
- Preheat grill: Set up two-zone fire—high heat on one side, no coals on the other.
- Grill: Start wings on high heat for 5-6 minutes per side to crisp skin. Move to indirect heat and cook 15-20 more minutes, turning occasionally.
- Glaze: Brush wings with glaze during the last 5 minutes, turning frequently to caramelize.
- Serve: Toss wings in reserved glaze and garnish with sesame seeds and sliced scallions.
Pro Tips
- Pat wings very dry before seasoning for maximum crispiness.
- Watch closely when glazing—honey can burn quickly over direct heat.
Variations
- Milder version: Reduce sriracha to 2 tbsp and add extra honey.
- BBQ fusion: Swap half the sriracha for your favorite BBQ sauce.