Hot honey is good on pizza, biscuits, and not surprisingly, wings. But the hot honey we make for these wings go beyond the usual sweet and spicy notes, with the addition of chili crisp and lime. It’s the cherry on top of these supremely crispy yet low-fuss grilled wings. The secret lies in the prep. Cooking wings low and slow in the oven before grilling is a controversial ask, but hear us out: This allows the excess fat in the wings to render so it’s not dripping into the grill and causing flareups. (Bonus: This means you can prep these wings ahead of time. (You’re welcome!) Once roasted in the oven, toss the wings in a hot honey glaze and finish directly on the grill over medium heat.
4 – 6 Servings
1
1
1
2
2
½
1
3
1
3–5
¼
¼
Mix chile powder, salt, and 1 Tbsp. black pepper in a small bowl until well combined.
Arrange chicken wings in a single layer on a foil-lined rimmed baking sheet. Rub all over with spice mixture and let sit at room temperature at least 15 minutes, or cover and chill up to 1 day. If chilling, let sit at room temperature 1 hour before grilling.
Place a rack in middle of oven; preheat to 375°. Bake wings until slightly golden, 30–40 minutes. Remove from oven; let cool slightly.
Slice 1 lime in half and squeeze juice into a large bowl; mix in honey, fish sauce, and 3 Tbsp. chili crisp. Transfer chicken wings to bowl and toss to coat in hot honey glaze.
Prepare a grill for medium heat. Grill chicken wings and shishito peppers, turning occasionally, until chicken is deep golden brown and charred in spots and shishito peppers are blistered and charred in spots, 5–8 minutes.
Transfer chicken wings and shishito peppers to a platter; top with chiles, cilantro, and peanuts and drizzle more chili crisp over. Slice remaining lime into wedges and serve wings and shishito peppers with lime wedges for squeezing over.
