Chicken
By Daniel Hale
International Chicken Wing Day is tomorrow. (Yes, that’s a thing.) And honestly, I don’t need much of an excuse to fire up the grill for chicken wings. This time, I went with Steven Raichlen’s Honey-Glazed Hong Kong Wings from The Barbecue Bible. Not even an out-of-nowhere rainstorm was going to stop me.
Why These Wings Work
I like these wings because they are simple. You get a lot of flavor from just garlic, salt, pepper, and honey—ingredients you probably already have on hand.
The prep is simple, too. You cut a few slashes into the meaty part of each wing so the seasoning can get in deeper, then season the wings and let them chill for a couple of hours. After some time in the fridge, I threaded them onto metal skewers, which made them much easier to flip and move around on the grill.
Setting Up the Grill
For this cook, I set up the Monument Eminence 605 for direct grilling over medium-high heat. Since the wings were skewered whole, they took up more room than separated flats and drumettes, so the wide cooking surface was a big help.
Photo Credit: Daniel Hale
I also liked having plenty of heat control. With honey-glazed wings, you want enough heat to crisp the skin, but not so much that the honey burns the second it hits the grill. The Eminence 605 gave me the room and control I needed to keep the wings moving and finish them with that sweet glaze at the end.
Cooking the Wings
Once the grill was hot, I arranged the skewered wings on the grill grates over direct heat. The skewers helped hold the wings in the extended position and made them easier to flip, which came in handy.
Of course, right when I started flipping the wings, an out-of-nowhere rainstorm rolled in. Perfect timing, right? But the Eminence held up well, and I was able to keep turning the wings and managing the heat without too many issues.
Photo Credit: Daniel Hale
The wings cooked for about 12 to 16 minutes total. I kept an eye on the thicker sections (165°F internal temperature) and moved the wings as needed so the skin could crisp without burning.
Glazing the Wings
Fortunately, the rain died down during the last few minutes of grilling. I then started brushing the wings with warm honey. This is where you need to pay attention. Honey can burn quickly over direct heat, so I waited until the wings were almost done before adding the glaze.
Photo Credit: Daniel Hale
I kept turning the wings and brushing lightly until they had a nice color without letting the glaze get too dark.
The Results
These wings came off the grill with exactly what I was hoping for: crisp skin, a sweet honey glaze, and plenty of garlic and black pepper underneath. They are not heavy or saucy; they are simple grilled wings with a lot of flavor.
Photo Credit: Daniel Hale
A big thank-you to Monument Grills for sponsoring this cook. The Eminence 605 gave me the space and control I needed for skewered wings over direct heat—and it held up well when that surprise rainstorm rolled in.
Frequently Asked Questions
How long does it take to grill whole chicken wings?
Whole chicken wings usually take about 12 to 16 minutes over direct medium-high heat. The exact time depends on your grill, the size of the wings, and how often you turn them.
What temperature should grilled chicken wings reach?
Chicken wings should reach an internal temperature of at least 165°F in the thickest part of the meat. With wings, I like to make sure the thicker sections near the bone are fully cooked and the skin has had enough time to crisp.
Why do you brush the honey on at the end?
Honey can burn quickly over direct heat, so it should go on during the last few minutes of grilling. That gives the wings a glossy, lightly sweet glaze without letting the honey scorch.
Do I have to skewer the wings?
The skewers help hold whole wings open on the grill and make them easier to flip. Bamboo skewers work, but I used metal skewers, which made turning the wings simple and gave me more control over the cook.
Can I make this recipe with flats and drumettes instead of whole wings?
Yes, you can use separated flats and drumettes, but they may cook a little faster than whole wings. Keep an eye on them, turn them often, and brush with honey only near the end.
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