These Grilled Hot Honey Wings combine the best of both worlds—classic Buffalo-style tang and the sweet heat of hot honey. Perfectly seared on the grill with crispy skin and drenched in a luscious sauce of butter, Frank’s RedHot, and hot honey, these wings are flavor-packed and dangerously addictive. Ideal for game day, parties, or backyard BBQs, they bring the heat in the most delicious way.

Full Recipe:

Ingredients

For the Wings:

• 2 pounds Chicken Wings (drums and flats)

• 1 tablespoon Kosher Salt

• 1 tablespoon Coarse Black Pepper

• 1 teaspoon Cornstarch

For the Hot Honey Wing Sauce:

• 2 tablespoons Unsalted Butter

• ½ cup Frank’s RedHot (or preferred hot sauce)

• ⅓ cup Hot Honey

Directions

1. Prep the Wings:

• Dry wings thoroughly (refrigerate uncovered for 4 hours for maximum crispiness).

• Mix salt, pepper, and cornstarch. Toss wings in this mix until evenly coated.

2. Grill Setup:

• Prepare a grill for two-zone grilling. Target about 400°F (204°C) in the cooking chamber.

3. Grill Direct:

• Place seasoned wings over direct heat and sear for 3–4 minutes per side until golden.

4. Grill Indirect:

• Move wings to the cooler side of the grill. Cook until internal temperature reaches 180°F (about 16 minutes total). Skin should be crispy.

5. Make the Sauce:

• In a small cast-iron saucepan over direct grill heat or stovetop, combine butter, Frank’s RedHot, and hot honey.

• Stir until melted and blended (do not boil). Remove from heat once sauce is smooth and warm.

6. Toss and Serve:

• Place cooked wings in a bowl and toss with the hot honey sauce.

• Serve immediately with ranch, celery, and carrot sticks.

Nutrients (Per Serving, Approximate – based on 1 pound)

• Calories: 827 kcal

• Protein: 46g

• Fat: 51g

• Carbohydrates: 49g

• Sugar: 46g

• Sodium: 5511mg

• Cholesterol: 219mg

• Fiber: 1g

The Magic of Hot Honey

Hot honey has exploded in popularity for good reason. This sweet-meets-spicy condiment delivers the best of both worlds, combining the soothing sweetness of honey with a gentle kick of chili heat. It’s a flavor enhancer that elevates even the simplest dishes—and it’s a natural fit for wings. In this recipe, the hot honey melds beautifully with the sharp tang of Frank’s RedHot and the richness of butter to form a glossy, finger-coating glaze that’s both intense and balanced. It’s sweet enough to tame the heat, spicy enough to wake up your taste buds, and sticky enough to cling to each wing with mouthwatering perfection.

Why Grilled Wings Are the Best

Grilling wings adds an irresistible smoky depth and that signature char that simply can’t be replicated in the oven or fryer. The two-zone grill method used here ensures the wings get both crispy skin and juicy interiors. You start with a high-heat sear directly over the flames, creating a caramelized crust and locking in moisture. Then, by finishing the cook on indirect heat, you allow the wings to come to temperature gently, preventing burning and promoting a satisfying crunch. The end result? Perfectly grilled wings with a crisp exterior and tender bite, ready to soak up that spicy-sweet sauce.

Crisp Skin Without Frying

Achieving crispy skin on the grill might seem tricky, but with a few simple tricks, it’s totally doable. First, drying the wings thoroughly is essential. Removing surface moisture helps the skin crisp up instead of steaming. For even better texture, refrigerate the wings uncovered for several hours beforehand. Cornstarch in the seasoning mix creates a light, crispy coating when grilled—similar to what you’d get from deep frying, but with fewer calories and a lot less mess. The result is golden-brown wings with a satisfying snap in every bite.

Simple Ingredients, Big Flavor

One of the strengths of this recipe is how few ingredients are needed to make something so flavor-packed. The wings themselves are seasoned simply with salt, black pepper, and cornstarch to enhance crispiness. The sauce is just three powerhouse ingredients: butter for richness, Frank’s RedHot for that unmistakable vinegary punch, and hot honey for sweetness and spice. There’s no need for extra marinades or complex rubs—every ingredient serves a purpose and comes together quickly for a bold, harmonious result.

Game Day Essential and Party Favorite

Wings and game day go hand in hand, and these Grilled Hot Honey Wings are guaranteed to be the MVP at any gathering. Their flavor hits all the notes—spicy, sweet, tangy, smoky—which means they’ll please a variety of palates. They’re also highly shareable and easy to eat, making them perfect for casual events, tailgates, or backyard parties. Serve them with a cold beer, crispy fries, and plenty of napkins, and you’ve got an all-star snack that will keep your guests coming back for more.

Serving Suggestions and Pairings

To complete the classic wing experience, serve these hot honey wings with a side of ranch dressing or blue cheese dip. The creamy, cool dips balance out the heat and provide a refreshing contrast. Celery and carrot sticks are traditional accompaniments that add a satisfying crunch and a bit of veggie freshness. For heartier meals, pair the wings with grilled corn on the cob, mac and cheese, potato salad, or a light coleslaw to complement the wings’ bold profile without overpowering it.

Tips for Perfect Grilled Wings

To master this recipe, pay attention to the setup and temperature of your grill. Use a two-zone setup with one side for direct heat and the other for indirect cooking. Preheat the grill to around 400°F (204°C) and make sure the grates are clean and lightly oiled. Place the wings over direct heat first to get a good sear, then move them to the cooler side to cook through without charring. Keep the lid closed during indirect cooking to maintain consistent heat, and use a meat thermometer to ensure the internal temperature reaches 180°F for fall-off-the-bone tenderness.

Hot Honey Sauce Tips and Tricks

When making the sauce, use a small saucepan or cast-iron pan directly on the grill or stovetop. Melt the butter first, then stir in the hot sauce and hot honey. Don’t let the mixture boil—just warm it through until it blends into a smooth glaze. If you want to customize the flavor, add a dash of garlic powder, smoked paprika, or a squeeze of fresh lime juice. For an even spicier version, use extra hot honey or stir in a pinch of cayenne or crushed red pepper flakes. This sauce can also be used as a glaze for ribs, a drizzle for grilled shrimp, or a dip for fries.

Make-Ahead and Storage

While these wings are best enjoyed fresh off the grill, you can prep them ahead of time for convenience. Season and refrigerate the wings up to a day in advance, and prepare the sauce separately, storing it in an airtight container in the fridge. Reheat the wings on a low grill or in a 375°F oven until warmed through, then toss with the warmed sauce just before serving. If you have leftovers, store them in the fridge for up to 3 days. Reheat in the oven to retain crispness, and enjoy a delicious snack the next day.

Conclusion

Grilled Hot Honey Wings offer the perfect blend of heat, sweetness, and smokiness in one irresistible dish. With their crispy skin, juicy interior, and bold hot honey glaze, they’re destined to become a new favorite at any gathering. This recipe proves that you don’t need a fryer or fancy ingredients to make wings that pack a serious punch—just a hot grill, a handful of spices, and a crave-worthy sauce. Whether you’re firing up the grill for game day or treating yourself to a spicy-sweet indulgence, these wings are a surefire way to impress and satisfy.