We’re excited to debut a new column with Ben Adams of Bearded Chef Guy. Each month he’ll be here to share a recipe you can recreate in your own kitchen, starting with hot, crispy chicken wings.
Just in time for tailgating, these Arkansas Hot Honey Wings will be a crowd favorite! Here’s how I put them together.
INGREDIENTS
WINGS
1 package of chicken wings, separated into flats and drums
lemon pepper seasoning
duck fat spray
SAUCE
1/4 cup Arkansas Diamond Fire hot sauce
1/2 cup local honey
2 tablespoons butter
PREPARATION
The night before you plan to cook, place a cooling rack on a cooking pan. Take the chicken out of the package, pat dry, and place on the rack. Sprinkle lightly with kosher salt and place in the fridge uncovered. This helps to make a crispier wing.
Before you fire up the charcoal, season up your wings with your favorite seasoning. I used a lemon pepper seasoning on these.
Set your charcoal grill for a two-zone method—a full chimney of lit charcoal on one side only. On the other side, you can place an aluminum pan to catch the drippings for easier clean up.
While your charcoal is lighting, make the wing sauce by whisking together the hot sauce, honey, and butter over low heat until well combined. If you want more heat or sweetness, adjust to your taste preference.
Once the grill heats up, place your wings on the opposite side of the grill from the charcoal. Once placed on the grill, lightly spray the wings with duck fat.
Flip the wings and spray again with a light coating of duck fat at the 20-minute mark. This is another way to get that crispy wing skin. Check the internal temperature at the 40-minute mark.
Even though chicken is safe to eat at 165 degrees, you want to take wings to around 190-200 degrees internal temperature to make them fall off the bone.
Once the wings hit 190-200, remove from the grill and place in a large bowl, drizzle sauce over them, toss to get a good coating, and enjoy!
