Grilled Sriracha Honey Chicken Wings

These grilled Sriracha honey wings balance sweet Georgia Wildflower Honey, tangy rice wine vinegar, and chile heat. A low-and-slow grill method cooks the wings gently before a final honey glaze gives them a glossy finish.

Makes: 8 servings
Grill temperature: 225–240°F

Ingredients

• 2 cups Weeks Honey Farm Georgia Wildflower Honey, divided
• 4 pounds fresh chicken wings
• 3 cups rice wine vinegar
• 1/4 cup Sriracha
• 2 tablespoons salt

How to Make Grilled Sriracha Honey Wings

1. Divide the honey first. Measure 1 cup honey for the marinade and keep the remaining 1 cup in a separate clean container for glazing.
2. Make the marinade. Place the wings in a large nonreactive bowl. Add the rice wine vinegar, Sriracha, salt, and the 1 cup honey reserved for marinating. Fold gently until the wings are evenly coated.
3. Heat the grill. Set a grill for low, indirect cooking at 225–240°F. If using charcoal, let the coals burn down and arrange them on one side.
4. Begin grilling. Remove the wings from the marinade, letting excess liquid drip away. Discard the used marinade. Place the wings over indirect heat, cover, and cook for 12 to 14 minutes.
5. Turn. Flip the wings, cover again, and cook for another 15 to 18 minutes.
6. Glaze. Turn the wings once more and brush them with the clean reserved honey. Cook for 5 to 8 minutes more, watching closely so the glaze does not burn.
7. Check doneness. Remove the wings only when the thickest part reaches at least 165°F, away from the bone. Serve hot.

Grilling Tips

• Do not rinse raw chicken; rinsing can spread bacteria around the sink and nearby surfaces.
• Use separate utensils for raw and cooked wings.
• Cook to temperature rather than relying only on time, since wing size and grill heat vary.
• Move glazed wings away from flare-ups because honey can scorch quickly.

Why Wildflower Honey Works

Georgia Wildflower Honey has balanced floral sweetness that stands up to sharp vinegar and spicy Sriracha.

Shop Georgia Wildflower Honey

Recipe courtesy of Chef Michell Sanchez, grilling expert and owner/executive chef of Latin House Grill, created for the National Honey Board. Always cook poultry to at least 165°F. Raw honey should not be given to infants under one year of age.