Honey Garlic Chicken Wings
These honey garlic chicken wings come off the grill crispy, then get tossed in a sticky honey garlic glaze. You season split wings, grill them over direct heat, and cook them until tender. A quick stovetop glaze of honey, soy, garlic, and butter coats every wing. Cooking to 185°F keeps the dark meat juicy. This recipe uses 2 pounds of wings and serves about 4. Serve them hot for a sweet, savory, garlicky bite.
About These Grilled Wings
Sweet, Savory, Garlicky
These honey garlic chicken wings balance sweet and savory flavors. Honey brings sticky sweetness to the glaze. Soy sauce adds salty, umami depth. Then fresh garlic and butter round it out. As a result, each wing tastes sweet, savory, and rich. The glaze clings to the crispy grilled skin.
Why Grill Chicken Wings
Grilling gives honey garlic chicken wings crispy skin and smoky flavor. Direct heat renders the fat and browns the skin. The char adds a depth you cannot get from the oven. You also cook a big batch at once. As a result, grilled wings work for game day or a quick dinner. The glaze goes on after they crisp up.
Seasoning and Grilling the Wings
Oil and Season
Start by prepping the wings for the grill. Toss 2 pounds of split wings with 1 tablespoon of cooking oil. The oil helps the seasoning stick and the skin crisp. Then season generously with your favorite poultry seasoning. Coat every side of the wings well. As a result, the wings build flavor and color as they grill.
Direct Heat and Flipping
Grill the honey garlic chicken wings over direct heat. Preheat your grill to 300 to 350°F. Place the wings directly over the flame. Then flip them every few minutes for even cooking. Regular flipping builds crispy, golden skin without burning. As a result, the wings cook evenly on both sides.
The Honey Garlic Glaze
Building the Glaze
Make the glaze for the honey garlic chicken wings while they cook. In a small saucepan, combine the honey, soy sauce, and minced garlic. Then add the butter, vinegar, and optional sesame oil. Bring it to a gentle simmer for 3 to 5 minutes. The garlic mellows and the flavors meld. As a result, the glaze turns glossy and fragrant.
Thickening the Glaze
You can thicken the glaze for a stickier coat. Mix 1 teaspoon of cornstarch with 2 teaspoons of cold water. Then stir the slurry into the simmering glaze. Simmer it another 1 to 2 minutes until glossy. The glaze thickens enough to cling to each wing. As a result, it coats the wings instead of running off.
Cooking to the Right Temperature
Why 185°F
Cook these honey garlic chicken wings hotter than the safe minimum for texture. Chicken is safe at 165°F, the USDA-recommended temperature. However, wings are dark meat with more connective tissue. Taking them to 185°F renders that tissue for juicy, tender meat. The higher finish also crisps the skin further. As a result, the wings turn out extra tender.
Checking Doneness
Use a thermometer to check the wings for doneness. Insert an instant-read probe into the thickest part. Avoid touching the bone for an accurate reading. Look for crispy, golden skin as another cue. The wings should feel firm and look caramelized. As a result, you know they are ready to glaze.
Glazing and Serving
Tossing in the Glaze
Glaze the honey garlic chicken wings right off the grill. Remove them and add them to a large bowl. Then pour the warm glaze over the top. Toss until every wing is evenly coated. The hot wings help the glaze cling and set. As a result, each wing gets a sticky, glossy coat.
Serving Suggestions
Serve these honey garlic chicken wings hot and sticky. They taste best right after tossing in the glaze. Pair them with your favorite side for a full plate. Ranch or a crisp slaw balances the sweet glaze well. They also work as a game-day appetizer. As a result, they suit both a snack and a meal.
Step-by-Step: How to Make Honey Garlic Chicken Wings
Step 1: Preheat and Season
Preheat your grill to 300 to 350°F for direct cooking. Toss the chicken wings with the oil, then season generously with your favorite poultry seasoning.
Step 2: Grill the Wings
Place the wings over direct heat and cook, flipping every few minutes to ensure even cooking and crispy, golden skin.
Step 3: Make the Honey Garlic Glaze
While the wings cook, combine the honey, soy sauce, garlic, butter, vinegar, and sesame oil in a small saucepan. Bring to a gentle simmer for 3 to 5 minutes. For a thicker glaze, stir in the cornstarch slurry and simmer another 1 to 2 minutes until glossy.
Step 4: Cook to 185°F
Cook the wings until they reach an internal temperature of 185°F. Since they are dark meat, taking them to 185°F makes them extra juicy and tender.
Step 5: Toss in the Glaze
Remove the wings from the grill and immediately toss them in the warm honey garlic glaze until evenly coated.
Step 6: Serve
Serve hot with your favorite side and enjoy.
Honey Garlic Chicken Wings
Ingredients
Equipment
Method
- Preheat your grill to 300-350°F for direct cooking. Toss the chicken wings with the oil, then season generously with your favorite poultry seasoning.
- Place the wings over direct heat and cook, flipping every few minutes to ensure even cooking and a crispy, golden skin.
- While the wings cook, combine the honey, soy sauce, garlic, butter, vinegar, and sesame oil in a small saucepan. Bring to a gentle simmer for 3-5 minutes. For a thicker glaze, stir in the cornstarch slurry and simmer another 1-2 minutes until glossy.
- Cook the wings until they reach an internal temperature of 185°F. Since they are dark meat, taking them to 185°F makes them extra juicy and tender.
- Remove the wings from the grill and immediately toss them in the warm honey garlic glaze until evenly coated.
- Serve hot with your favorite side and enjoy.
Notes
Tried this recipe?
Let us know how it was!Honey Garlic Chicken Wings — FAQ
Common questions about grilling, temperature, and the glaze.
Wings & Grilling
Chicken is safe at 165°F, the USDA-recommended temperature. Wings are dark meat, though, so cooking them to 185°F renders the connective tissue and makes them extra juicy and tender, with crispier skin.
Toss the wings with oil, grill them over direct heat at 300 to 350°F, and flip every few minutes. The oil and regular flipping render the fat and build even, golden, crispy skin without burning.
Use 2 tablespoons of your favorite poultry seasoning. Season generously over every side after the oil goes on. The honey garlic glaze adds the sweet, savory finish, so the rub just needs to build a savory base.
After. The glaze is high in honey, so brushing it on early would burn on the grill. Grill the wings plain until crisp and cooked through, then toss them in the warm glaze right after pulling them off.
Glaze & Serving
Stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons cold water) after the glaze simmers. Cook another 1 to 2 minutes until glossy. It thickens enough to cling to each wing instead of running off.
Serve them hot with your favorite side. A crisp slaw, ranch, or celery balances the sweet, sticky glaze. They also work well as a game-day appetizer alongside other grilled bites.
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