Rotisserie Hot Honey Lime Chicken Wings
These hot honey chicken wings will spin on the rotisserie in a basket. At 300 to 350 and off when they reach an internal temp of 185 with crispy skin. The sauce of honey, butter, garlic, hot sauce, lime and soy gets made while they spin. Once they reach temp they get tossed in it.
Ingredients for Hot Honey Chicken Wings
| Ingredient | Notes |
|---|---|
| Wings | 3 lbs. |
| Oil | Light coating to help seasoning stick. |
| Salt, pepper, garlic | Paprika if you want to add some color. |
| Honey, butter, garlic | For the sauce. |
| Hot sauce, lime, soy, apple cider vinegar | To balance the sweetness. |
| Red pepper flakes, black pepper | Into the sauce. |
See recipe card below for amounts.
Rotisserie Basket
Place wings in a basket. Not directly on the grill grate or on a rotisserie spit.
You have a basket that will rotate the wings for you. If you were placing 3lbs of wings on your grill grate you would be turning those wings many times to make sure they cook evenly. Your outer edges won’t cook like the wings that are closer to the center. Having them in a basket allows them to all rotate around your grill and receive the same heat. No more turning with a pair of tongs.
The basket will also keep your wings from falling off the grill. As they cook they will move around and you don’t want to lose any wings.
If Time Allows Season the Night Before
Pat dry, add oil and your seasoning. If you can place in your refrigerator uncovered for the night.
You want your skin to be as dry as possible when you cook them. When you buy wings they are covered in moisture. By adding salt to your seasoning mix it will draw that moisture from the wings skin. Having them in the fridge uncovered will help evaporate that moisture. So when you place them in your rotisserie basket they will be a little drier. Which will allow for crispy skin.
How I Made Hot Honey Chicken Wings
Pat dry your wings and coat with oil.
Season with salt, pepper, garlic and a pinch of paprika.
Place in your rotisserie basket and preheat your grill to 300-350.
Allow them to cook until skin is crispy and internal temp reaches 185.
On the stovetop over medium heat make your hot honey sauce. Stir until butter is melted and combined.
Once your wings reach 185 toss them in your hot honey sauce.
Why Cook Wings to 185
Since wings are a darker meat they can be cooked to 185 without drying them out. It will make them more tender and allow your skin to crisp up.
Author’s Notes
They Do Not Dry Out
The wings are dark meat, so they do not dry out. They actually get nice and juicy and tender, and the skin’s nice and crispy.
You can serve them with your favorite dip and your favorite sides. You could even do carrots, some celery. These are perfect for a game day appetizer, tailgating, or even for a great lunch.
Miguel
Tips from Miguel
- Use a basket not your grill grate. Will rotate for you.
- Season your wings the night before if you can. Leave uncovered in fridge.
- Cook to 185 since they are a dark meat.
- Make your sauce in a pan while your wings cook.
- Once they reach 185 toss them in your sauce.
Frequently Asked Questions
What if I don’t have a rotisserie?
You can cook your wings on the grill just make sure you turn them frequently. You will still want to take them off at 185.
How spicy are these?
With 2 tablespoons of hot sauce and 1/2 teaspoon of red pepper flakes you will have a medium level of spice. Feel free to add more hot sauce and red pepper flakes.
What should I serve with them?
Whatever you enjoy dipping with. Carrots and celery.
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Rotisserie Hot Honey Lime Chicken Wings
Ingredients
Equipment
Method
- Pat the wings completely dry. Lightly coat with olive oil, then season generously with salt, pepper and garlic, plus paprika for color if you like.
- If time allows, season the night before and leave them uncovered in the fridge overnight. The salt draws moisture from the skin and the open air carries it off, which gets you crispier wings.
- Load the wings into a rotisserie basket. Set your grill up for rotisserie cooking at 300°F to 350°F.
- Let the wings spin until the skin is golden and crispy and the internal temperature reaches 185°F. Wings are dark meat and take the higher temperature without drying out.
- While the wings cook, add the honey, butter, garlic, hot sauce, lime juice, soy sauce, apple cider vinegar, red pepper flakes and black pepper to a pan. Cook over medium heat, stirring, until the butter melts and everything is combined.
- Once the wings reach 185°F, pull them and toss them straight into the sauce until every wing is coated. Serve with your favorite dip and carrots and celery on the side.
