Ingredients
Equipment
Method
Grill
- 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.
Glaze & Serve
- 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
Cook to 185°F: Chicken is safe at 165°F, but wings are dark meat. Taking them to 185°F renders the connective tissue for juicy, tender meat and crispier skin.
Flip for Crispy Skin: Flip the wings every few minutes over direct heat for even browning and golden, crispy skin.
Thicken the Glaze: For a stickier coat, stir a cornstarch slurry (1 tsp cornstarch + 2 tsp cold water) into the simmering glaze and cook 1-2 minutes until glossy.
Toss While Hot: Toss the wings in the warm glaze right off the grill so it clings and sets on the hot skin.