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Sweet & Spicy Chicken Wings

Published: November 1, 2008
Photo by John and Tanya Bäck
Grilled chicken wings are good no matter what you do to them, but there’s an addictive edge to this particular recipe, with the zesty spicing and the sweet tang of honey. Marinate overnight for best flavor. Leaving the wings whole makes it easier to grill them, but do cut off the wing tip.

Serves 4-6.
What you Need:

  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1 teaspoon curry powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne
  • 3 pounds whole chicken wings

To finish:

  • 1/4 cup honey
  • 2 tablespoons red wine vinegar

1. Place everything but the wings, honey and vinegar in a gallon- size zipper-lock bag. Seal the bag and turn it over several times to combine the marinade ingredients. Add the wings, seal again and turn to coat well. Marinate in the refrigerator 1 hour or as long as overnight.

2. When ready to cook, preheat a gas grill on medium-high for 10 minutes with the lid closed. Remove the wings from the marinade, pat lightly with a paper towel to dry and place on the grill. Cook, turning frequently, until crisp and golden-brown, moving them frequently around the grill to prevent flare-ups and charring, about 20 minutes.

3. Remove the wings to serving bowl. Mix the honey and vinegar in a small saucepan over medium heat and cook until warm, stirring, 2 to 3 minutes. Pour over the wings in the bowl, toss to coat, and sprinkle lightly with kosher salt or sea salt. Serve hot or at room temperature

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