Hot Honey Garlic Chicken Wings with Charred Lime Glaze
A quick sticky BBQ wing built around runny honey, garlic, hot sauce and charred lime. The glaze brushes on at the end, giving crisp chicken skin a glossy sweet heat finish with sharp citrus and buttery warmth.
Ingredients
Chicken Wings
- 1.2 kg chicken wings split into flats and drumettes
- 1 tbsp rapeseed oil
- 1½ tsp fine sea salt
- 1 tsp cracked black pepper
- 1 tsp smoked paprika
- 1 tsp baking powder
- ½ tsp garlic granules
Hot Honey Garlic Lime Glaze
- 90 g runny honey
- 35 g unsalted butter
- 4 garlic cloves finely grated
- 1½ tbsp hot sauce
- 1 tsp chilli flakes
- 2 limes halved
- 1 tsp apple cider vinegar
- ½ tsp fine sea salt
- 1 tbsp chopped fresh coriander optional
- 1 spring onion finely sliced, optional
Instructions
Dry and Season the Wings
- Pat the chicken wings very dry with kitchen paper. Put them in a large bowl with the rapeseed oil, salt, pepper, smoked paprika, baking powder and garlic granules. Toss until every piece has a thin, even coating.
- Spread the wings on a wire rack and leave them uncovered in the fridge for at least 45 minutes. If you’ve only got 20 minutes, take the win. Even a short rest helps the surface dry.
Set Up the BBQ
- Prepare the BBQ for two-zone cooking. Aim for about 180°C to 200°C on the cooler side. Keep a hotter direct zone ready for finishing.
- Place the lime halves cut-side down over the direct heat for 2 to 3 minutes until they’re marked and fragrant. Move them off the heat and keep them nearby.
Cook the Wings Before Glazing
- Put the wings on the cooler side of the BBQ, skin-side up where possible. Close the lid and cook for 25 to 30 minutes, turning once or twice.
- You’re looking for rendered skin, lightly browned edges and an internal temperature of at least 74°C. I usually take them a touch higher, around 78°C to 82°C, because wings stay juicy and the texture improves.
Make the Hot Honey Garlic Glaze
- Put the honey, butter, grated garlic, hot sauce, chilli flakes, vinegar and salt into a small pan. Warm it gently until the butter melts and the garlic softens.
- Squeeze in the juice from the charred limes. Taste carefully. It should be sweet first, then garlicky, then sharp and warm. If it tastes too sweet, add a few more drops of vinegar.
Brush, Turn and Tighten
- Move the cooked wings closer to the heat. Brush with the glaze and turn every 45 to 60 seconds for 3 to 5 minutes.
- Don’t walk off. This is the sticky bit, and the sticky bit has opinions. Keep turning so the glaze tacks up in layers rather than scorching in one thick coat.
Rest and Finish
- Move the wings to a warm tray. Brush with a final light coat of glaze, then rest for 5 minutes.
- Scatter over coriander and spring onion if using. Serve while the glaze is glossy and the skin still has a little bite.
Notes
I use baking powder in the dry seasoning because it helps the skin dry and blister. It isn’t there for flavour, so don’t swap it for bicarbonate of soda. Bicarbonate can leave a soapy taste, which is grim with honey. Pat the wings dry first, then season them. Wet skin fights you from the first minute on the grill.
The glaze works best with runny honey rather than set honey. You want it to melt quickly into the butter and garlic. A vinegary hot sauce gives the cleanest finish, while chilli flakes leave little sparks of heat on the skin. If you want a thicker, darker heat, save that mood for tamarind chilli palm sugar wings. These wings should taste bright, sticky and garlic-forward.
Nutrition
Calories: 214kcalCarbohydrates: 24gProtein: 32gFat: 32gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 0.2gCholesterol: 145mgSodium: 940mgPotassium: 410mgFiber: 1gSugar: 21gVitamin A: 520IUCalcium: 48mgIron: 2.1mg
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