Grilled Hot Honey Lemon Pepper Wings Recipe

Ingredients

For the Wings

• 3 pounds chicken wings, split into flats and drumettes
• 1.5 tablespoons Diamond Crystal kosher salt
• 2 teaspoons coarsely ground black pepper
• 1.5 teaspoons smoked paprika
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder

For the Hot Honey Sauce

• 2/3 cup honey
• 1.5 tablespoons red pepper flakes
• 2 teaspoons coarsely ground black pepper
• 2 tablespoons fresh lemon juice
• 4 tablespoons (1/2 stick) unsalted butter, cold and cubed
• 1 tablespoon grated lemon zest
• 1/2 teaspoon Diamond Crystal kosher salt

Make the Sauce First

In a small saucepan, gently warm the honey, red pepper flakes, black pepper, and lemon juice over low heat. You only want to warm it enough to be pourable; do not let it simmer or boil.

Remove the pan from the heat completely. Add the cold butter cubes a few at a time, whisking constantly until each addition is melted and the sauce is smooth and glossy. This process of whisking cold fat into a warm base creates a stable emulsion.

Stir in the lemon zest and salt. Set the sauce aside.

Season the Wings

Pat the chicken wings completely dry with paper towels. A dry surface is essential for achieving crispy skin.

In a small bowl, mix together the kosher salt, black pepper, smoked paprika, onion powder, and garlic powder. Sprinkle this dry rub all over the wings in a large bowl, tossing until every piece is evenly coated. For the absolute crispiest skin, you can arrange the seasoned wings on a wire rack over a baking sheet and let them dry-brine in the refrigerator, uncovered, for at least 2 hours or overnight.

Grill with Two-Zone Heat

Prepare your grill for two-zone, indirect cooking, aiming for an ambient temperature of around 375F.

Place the wings on the cooler, indirect-heat side of the grill. Close the lid and let them cook for ~25-30 minutes.

Flip the wings and continue to cook on the indirect side until they reach an internal temperature of 165F, about another 15-20 minutes.

Crisp Over Direct Heat and Serve

Once the wings are cooked through, move them directly over the hot coals. Sear them, flipping frequently, for a few minutes until the skin is crispy and has developed charred spots. Continue cooking to an internal temperature of 180-185F; this renders more fat and results in a better texture.

Immediately transfer the hot wings to a large bowl. Pour the prepared hot honey sauce over them and toss until every wing is coated in the glaze. Serve right away.

Grilled Hot Honey Lemon Pepper Wings

These wings are a perfect balance of smoky char, sticky sweetness, and bright, peppery heat. The key to the sauce is emulsifying cold butter into the warm honey mixture; this creates a glossy glaze that actually clings to the wings instead of sliding off. Making the sauce ahead of time is crucial, as you'll want to toss the wings the second they come off the hot grill.

Prep Time15 minutes mins

Active Time45 minutes mins

Air Drying2 hours hrs

Total Time3 hours hrs

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Ingredients

For the Wings

• 3 pounds chicken wings split into flats and drumettes
• 1.5 tablespoons Diamond Crystal kosher salt
• 2 teaspoons coarsely ground black pepper
• 1.5 teaspoons smoked paprika
• 3/4 teaspoon onion powder
• 3/4 teaspoon garlic powder

For the Hot Honey Sauce

• 2/3 cup honey
• 1.5 tablespoons red pepper flakes
• 2 teaspoons coarsely ground black pepper
• 2 tablespoons fresh lemon juice
• 4 tablespoons 1/2 stick unsalted butter, cold and cubed
• 1 tablespoon grated lemon zest
• 1/2 teaspoon Diamond Crystal kosher salt

Instructions

• Pat the wings dry with the paper towels.
• Mix the kosher salt, black pepper, smoked paprika, onion powder, and garlic powder in a small bowl.
• Coat the wings evenly with the spice mixture in a large bowl.
• For crispier skin, place the wings on a wire rack over a baking sheet and refrigerate uncovered for 2 hours or overnight.
• In a small saucepan, warm the honey, red pepper flakes, black pepper, and lemon juice over low heat until just pourable.
• Remove from the heat and whisk in the cold butter cubes gradually until smooth and glossy.
• Stir in the lemon zest and salt. Set aside.
• Set up the grill for two-zone cooking at 375F.
• Place the wings on the indirect heat side and cook for 25-30 minutes.
• Flip the wings and cook another 15-20 minutes until they reach 165F internally.
• Move the wings to direct heat and sear until crispy with charred spots, flipping frequently.
• Continue cooking until internal temperature reaches 180-185F.
• Transfer the hot wings to a large bowl and toss with the honey sauce until fully coated.
• Serve immediately.

Notes

Do not let the honey sauce simmer or boil.

The higher cooking temperature (180-185F) helps render more fat for better texture.