Why grilling makes honey BBQ wings unforgettable
When the weather’s right, I always choose grilling for chicken wings. The open flame adds a smokiness you just can’t fake in the oven, and when paired with honey BBQ glaze, every bite tastes like summer. These wings develop charred edges that crunch slightly before the glaze softens the bite with its sweet stickiness. It’s the kind of food that makes you linger by the grill, tongs in hand, watching for that perfect moment to flip.
I first made these at a garden gathering where everyone was picking at plates of food, but these wings disappeared before anything else. They’re messy in the best way, the kind of wings that leave you licking your fingers and reaching for another. If you want alternatives for less sunny days, my oven-baked honey BBQ wings with garlic show how to get crispness indoors, while the best honey roast chicken wing recipes round-up offers versions for every occasion.
How smoke transforms BBQ wings
Grilling isn’t just about heat, it’s about the flavour that comes from fat dripping onto coals and wood smoke curling back over the wings. The honey in the glaze caramelises faster than sugar, giving a glossy coating with tiny charred spots that burst with flavour. I like to add a pinch of smoked paprika to the rub, which deepens the smoky taste even more.
If you’re deciding between grilling and smoking, the smoking vs. grilling wings guide goes into detail, but for me, grilling wins for speed and versatility. It’s quick enough for a weeknight dinner, but impressive enough for a weekend cookout.
Ingredients you’ll need (serves 4)
- 1 kg chicken wings, tips removed and joints separated
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 150 g BBQ sauce
- 3 tablespoons runny honey
- 1 tablespoon apple cider vinegar
Instructions
Preheat your grill to medium-high heat. If using charcoal, wait until the coals are ashed over and glowing. Toss the chicken wings in olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until well coated. Place the wings on the grill in a single layer and cook for about 20 minutes, turning every 5 minutes, until evenly browned and slightly charred at the edges.
Meanwhile, whisk together the BBQ sauce, honey, and apple cider vinegar. In the final 5 minutes of cooking, brush the glaze onto the wings, turning and basting often to build up a sticky layer. Remove from the grill once the internal temperature reaches 75°C. Let them rest for a few minutes before serving so the glaze sets and doesn’t drip straight off.
Wine and beer pairings
A smoky dish like this pairs brilliantly with a Syrah. Its peppery notes and dark fruit balance the sweet glaze and grilled char. If you prefer white, a Viognier with its stone-fruit aroma adds a lovely contrast without being too sharp.
For beer, a hoppy IPA enhances the smokiness while its bitterness cuts through the glaze’s sweetness. If that feels too strong, a brown ale offers malt richness that mirrors the caramelised honey, making each bite feel rounded and satisfying.
FAQs about smoky grilled honey BBQ wings
Should I grill wings directly or indirectly?
I prefer starting them over indirect heat to render fat slowly, then finishing directly over flames for crispness. For more detailed comparisons, see my smoking vs. grilling wings guide.
How do I stop the glaze from burning?
Apply it only in the last few minutes of cooking. Honey caramelises quickly, so glazing too early will lead to burnt spots.
Can I use a gas grill?
Yes, but add a smoker box with wood chips for extra flavour. Gas heat alone won’t give as much smokiness.
Yes, but add a smoker box with wood chips for extra flavour. Gas heat alone won’t give as much smokiness.
Grilled corn, potato salad, or coleslaw all work beautifully. For a change of pace, try pairing them with my maple honey BBQ wings for autumn evenings when the seasons shift.
Tips for success
Keep an eye on flare-ups, wings are fatty, and dripping fat can cause sudden bursts of flame. Move them to a cooler part of the grill if this happens. For best results, glaze in layers, brushing on two or three thin coats rather than one thick one. It creates a sticky, lacquered finish that clings even as you eat with your hands.
Storage and reheating
Grilled wings taste best fresh, but leftovers will keep in the fridge for up to three days. To reheat, place them in a 180°C oven for 10–12 minutes until warmed through. Avoid reheating on the grill unless you’re ready to glaze again, as they can dry out quickly.
Ingredient notes and alternatives
Smoked paprika deepens the grilled flavour, but if you don’t have it, regular paprika works with just a hint less smokiness. For a spicier glaze, add half a teaspoon of chilli powder to the rub or a dash of hot sauce into the BBQ glaze. To adapt for gluten-free diets, make sure your BBQ sauce and vinegar are certified gluten-free. For vegetarians, the glaze is fantastic brushed onto grilled aubergine or courgette slices.
Smoky Grilled Honey BBQ Chicken Wings
Ingredients
- 1 kg Chicken wings tips removed and joints separated
- 2 tbsp Olive Oil extra virgin
- 1 tsp Smoked paprika
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Salt
- ½ tsp Black pepper freshly ground
- 150 g BBQ sauce
- 3 tbsp Runny Honey
- 1 tbsp Apple cider vinegar
Instructions
- Preheat your grill to medium-high heat. If using charcoal, wait until the coals are ashed over and glowing.
- Toss the chicken wings in olive oil, smoked paprika, garlic powder, onion powder, salt, and pepper until well coated.
- Place the wings on the grill in a single layer and cook for about 20 minutes, turning every 5 minutes, until evenly browned and slightly charred at the edges.
- Meanwhile, whisk together the BBQ sauce, honey, and apple cider vinegar. In the final 5 minutes of cooking, brush the glaze onto the wings, turning and basting often to build up a sticky layer.
- Remove from the grill once the internal temperature reaches 75°C. Let them rest for a few minutes before serving so the glaze sets and doesn’t drip straight off.