- 1cup Weber® Buzz’N Honey BBQ Sauce
- 1cup honey
- 10ounces Frank's Red Hot sauce
- -- Olive oil
- 4pounds chicken wings and-or drumettes
- -- Fine-grain sea salt
- -- Olive oil, optional
- 2-- (1-gallon) heavy-duty re-closable bags
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Mix sauce and honey together. Let sit at least 10 minutes or almost indefinitely in the refrigerator. Set aside until ready to use.
Empty half of hot sauce into each of the re-closeable plastic bags. Divide chicken equally between the two bags. Seal bags. Turn chicken occasionally to make sure all surface areas are wet and covered with hot sauce. Marinate for 2 hours covered in the refrigerator or as long as overnight.
When ready to cook, pour marinade out of the bag and add olive oil. Reseal bag and massage chicken to coat the wings. Repeat with second bag. Sprinkle with a pinch of salt. Place wings in the center of the cooking grate over indirect heat. Discard marinade.
Close the lid to the grill and let grill for 40 minutes or until beginning to brown. Remove from grill, place in a clean bowl and pour the honey-sauce mixture on the wings. Toss the wings to coat well.
Place wings back on the grill for 15 to 20 more minutes or so to set the sticky glaze. Remove from grill, let rest for 5 minutes.
Note: If you find yourself in a place without a grill and want to make these, preheat your oven to 400 F and place the wings on a sheet pan fitted with a rack. Roast the wings in the oven for 30 minutes, take them out and toss with honey sauce. Place them back on the rack with a pair of tongs. Place the pan back in the oven and continue cooking for 20 to 25 more minutes or until glaze sets and chicken is cooked through.
Recipe by Elizabeth Karmel