Grilled Honey-Chili Wings
- 3 pounds chicken wings
- 2 tablespoons canola oil
- 1 teaspoon garlic powder
- 2 teaspoons kosher salt
- 2 tablespoons plus 2-3 teaspoons chili powder
- 2 tablespoons Worcestershire sauce
- 1/4 cup butter, unsalted
- 5 garlic cloves, finely chopped
- 3 tablespoons honey
- In a large bowl, combine the canola oil, kosher salt, garlic powder, 2 tablespoons chili powder and Worcestershire sauce. Stir well to combine. Add the chicken wings and toss to coat. Let sit for 15 minutes at room temperature or up to overnight (placed in an airtight container in the fridge).
- Meanwhile heat the grill to medium heat.
- Place the wings onto the grill. Cook for 20-22 minutes (turning once), or until the wings are crispy and cooked through.
- In a saucepan melt the butter over low heat. Add the garlic, let warm through for about 30 seconds to 1 minute (until fragrant). Place the butter into a large bowl. Add the honey and 2-3 teaspoons of chili powder.
- Place the grilled wings in the butter sauce and toss well to coat. Add additional chili powder and honey to taste. Serve warm.
Wings tend to taste better when slightly overcooked. The skin is crispier and the fatty dark meat of the wings dry out a bit leaving each bite crispy and delicious. This is personal preference of course. The cook time for these wings at 22 minutes should achieve this desired texture. Be sure to use a thermometer to check the doneness of the wings (165 degrees ).