Honey Chili Crisp Grilled Wings

There is nothing that brings a crowd together like a platter of sticky spicy grilled wings. These honey chili crisp grilled chicken wings deliver the best of both worlds—smoky flavor from the grill and a craveable sauce that is equal parts sweet and savory with a hint of heat. They are my go to for summer cookouts and have become the number one request from my friends on game day.

Last Fourth of July I grilled a double batch and there were no leftovers. Even my neighbors who claimed they do not like spicy wings went back for seconds.

Ingredients

• Chicken wings: use fresh whole wings for best results select plump and well trimmed wings from your butcher
• Sea salt: helps to season all the way through finely ground salt sticks to the wings better
• Ground black pepper: brings mild heat use freshly ground for maximum flavor
• Unsalted butter: creates a rich sauce base go for high quality creamery butter if you can
• Chili crisp: provides the signature crunch and heat look for reputable brands like Momofuku that use real chili and aromatics
• Honey: balances the spice and adds stickiness try local honey for a floral note
• Soy sauce: deepens the umami make sure it is naturally brewed for depth
• Apple cider vinegar: brightens the sauce use raw unfiltered for a bit of tang

Instructions

Prepare the Grill:

Cleaning and oiling your grill is essential to prevent sticking. Preheat your grill to four hundred twenty five degrees Fahrenheit. Allow it to heat uncovered for at least ten minutes so you get that perfect smoky sear.

Season the Wings:

In a large bowl toss the wings with sea salt and ground black pepper. Make sure every wing is evenly coated to build flavor into the skin and meat. Set the seasoned wings aside while you prepare the sauce.

Make the Honey Chili Crisp Sauce:

Combine unsalted butter chili crisp honey soy sauce and apple cider vinegar in a small saucepan. Set the pan over medium heat and cook until the butter is melted and the ingredients are well combined. Bring the mixture to a gentle simmer and let it bubble softly for about five minutes. This melds the flavors and thickens the sauce. Remove from heat and keep warm.

Grill the Wings:

Spray your grill grates well with nonstick cooking spray. Arrange the wings over direct heat. Grill for fifteen to twenty minutes turning every three to five minutes. Pay close attention so the wings cook evenly and you develop grill marks without burning. Drummettes do best in the hottest center of the grill flats stay juicier on the edges.

Sauce and Finish:

Once the wings are golden crisp and reach an internal temperature of one hundred sixty five degrees Fahrenheit remove them from the grill. While still hot toss the chicken in a large mixing bowl with your honey chili crisp sauce until glossy and thoroughly coated.

Serve Up:

Arrange your wings on a platter and sprinkle with sliced green onions or sesame seeds if you like. Serve them while steaming and sticky for maximum impact.

Chili crisp has become my favorite thing in the pantry. It is so good that I secretly keep two jars so I am never without. My family remembers the first time we tried chili crisp wings because the whole house smelled incredible for hours.

Storage Tips

Store any leftover wings in an airtight container in the fridge for up to three days. To reheat arrange them on a sheet tray and warm in a hot oven. The skin gets crisp again and you are back to sticky deliciousness.

Ingredient Substitutions

If you are out of honey feel free to use maple syrup. No chili crisp Use sriracha with a tiny spoon of fried garlic for a similar effect. Drumsticks or whole chicken cuts work but cook them longer for safe temp.

Serving Suggestions

These wings are amazing with a cucumber salad or served over steamed jasmine rice. I sometimes serve them as an appetizer with ranch dip though honestly they rarely last long enough for dipping.

Cultural and Historical Context

Chili crisp is rooted in Chinese cuisine and has become a global sensation for its addictive crunch and kick. Bringing that flavor to the backyard grill makes for a delicious East meets West wing that disappears fast at any party.

Seasonal Adaptations

Brush on a little extra honey before grilling for a glossy glaze Toss with roasted peanuts for extra crunch Garnish with thin strips of red chili for color

Success Stories

The biggest win was when my kids invited all their friends for a birthday and these wings were gone in minutes. Even picky eaters love that mix of sticky and savory with just enough heat to keep it fun.

Freezer Meal Conversion

Freeze raw seasoned wings in a zipper bag. When ready to use thaw overnight then grill fresh. You can also freeze extra sauce in a small container and toss with the wings after reheating.

Get ready for an addictive platter of sweet spicy wings that vanish fast. Grill a double batch—you will need it.

Recipe FAQs

→ What does chili crisp add to these wings?

Chili crisp brings a crunchy, spicy, and umami flavor that pairs perfectly with sweet honey and savory chicken.

→ Can I bake the wings instead of grilling?

Yes, bake wings at 425℉ on a wire rack until crispy, then toss with the honey chili crisp sauce.

→ What other toppings work well?

Try sesame seeds, chopped green onions, cilantro, or a squeeze of lime to enhance flavor and presentation.

→ Is it necessary to use unsalted butter?

Unsalted butter allows you to control the salt level, as the soy sauce and seasoning already add saltiness.

→ Can I use drumettes or flats only?

Either section works well. Arranging both on the grill ensures even cooking and great grill marks.