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–+ servings
Crispy rotisserie chicken wings tossed in hot honey lime sauce piled on a white tray with a side of dipping sauce

Rotisserie Hot Honey Lime Chicken Wings

Three pounds of wings seasoned with salt, pepper, garlic and paprika, spun in a rotisserie basket at 300°F to 350°F until crispy and 185°F internal, then tossed hot in a honey, butter, garlic, hot sauce, lime and soy sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Lunch, Snack
Cuisine: American, BBQ
Ingredients Equipment Method Notes

Ingredients
  

Chicken Wings
  • 3 lbs chicken wings
  • 1 tbsp olive oil 1 to 2 tbsp, as a binder.
  • Salt, pepper and garlic To taste. Or your favorite chicken seasoning.
  • 1 tsp paprika Optional, for color.
Hot Honey Lime Sauce
  • 0.5 cup honey
  • 2 tbsp butter
  • 3 cloves garlic minced
  • 2 tbsp hot sauce
  • 1 tbsp fresh lime juice
  • 1 tbsp soy sauce
  • 1 tsp apple cider vinegar
  • 0.5 tsp red pepper flakes
  • 0.25 tsp black pepper

Equipment

  • Grill with rotisserie Running at 300°F to 350°F.
  • Rotisserie basket Keeps the wings contained and turns them for you.
  • Instant-Read Thermometer
  • Saucepan For the sauce.
  • Large Mixing Bowl For tossing.

Method
 

Prep the Wings
  1. 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.
  2. 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.
Rotisserie
  1. Load the wings into a rotisserie basket. Set your grill up for rotisserie cooking at 300°F to 350°F.
  2. 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.
Sauce and Toss
  1. 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.
  2. 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.

Notes

Use a basket: Three pounds of wings on a grate means constant turning and uneven heat at the edges. A basket rotates the whole batch together and keeps every wing in.
Season overnight if you can: Dry skin crisps, wet skin steams. Salt and an uncovered night in the fridge dry the surface.
Why 185°F: Dark meat. Wings get more tender past 165°F rather than drying out, and the extra heat finishes the skin.
Spice level: Two tablespoons of hot sauce and half a teaspoon of flakes is medium. Add more of either to push it.
Timing: Cook time is an estimate. Miguel goes by crispy skin and 185°F rather than the clock.

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