These chicken wings are to die for! I am a big fan of traditional chicken wings but during BBQ season my family loves to get their hands on these and there are never any leftovers. BBQ’ing is the perfect way to cook chicken wings. Starting them over high heat allows the skin to get super crispy and then moving them off heat to finish results in really moist and tender meat. You need to watch them for the first ten minutes to avoid flares while the skin crisps, but once you move them off heat you are free to make your sauce and any side dishes. Once they’re done, just give them and quick toss in the sauce and serve immediately. You’ll be shocked at how fast they go!
Honey Garlic Chicken Wings
1 lb chicken wings and drummettes
For the sauce
juice of 1 lime
grated rind of 1 lime
2 tbsp grated ginger (usually 1 large knob of ginger)
3 cloves crushed garlic
2 tbsp honey
salt and pepper to taste
1/2 tsp cayenne pepper (optional)
Heat your BBQ to high.
Season the wings with salt and pepper.
BBQ directly over high heat until skin is crispy and browned, about 5 minutes per side. Watch over the wings carefully at this point and take care to move them around if there are flares to avoid burning the skin.
Turn off a burner and move the wings to this burner. I like to leave the burners on either side of the closed one on medium and then close the BBQ to finish the wings. At this point it is safe to leave your wings unattended. Cook for about 15 minutes more or until done to your likeness.
Now you can make your sauce. Assemble the ingredients and whisk. Done.
Once the wings are done, remove them from the BBQ and toss in the sauce.
Serve immediately and watch them go!