Honey-Lime Grilled Chicken Wings

Article Written by Dixie
  • 2hr 48min - 8hr 50min
  • 20 servings
  • 89 cal

  • Ingredients
    • 10 whole chicken wings (about 2 3/4 lb.)
    • Salt and ground black pepper
    • 1 teaspoon lime zest
    • 2 tablespoons lime juice
    • 2 tablespoons olive oil
    • 2 teaspoons honey
    • 2 teaspoons Sriracha sauce or bottled hot sauce
    • 1 teaspoon chopped fresh rosemary
    • 3 cloves garlic, minced
    • Lime wedges
  • Directions
    • Prep
      2hr 15min - 8hr - 15min
    • Grill
      33 - 35min
    • Ready in
      2hr 48min - 8hr 50min
    Step 1
    Cut off and discard the tips from the chicken wings. Cut the rest of the wings at the joints to make 2 pieces each. Sprinkle wing portions generously with salt and pepper.
    Step 2
    Place wing portions in a resealable plastic bag set in a shallow dish. In a small bowl combine lime zest, lime juice, olive oil, honey, Sriracha sauce, rosemary and garlic. Pour half of the lime mixture over wings. Cover and chill the remaining lime mixture. Seal bag; turn to coat. Marinate in the refrigerator 2 to 8 hours, turning bag occasionally. Drain wings, discarding marinade.
    Step 3
    Prepare grill for indirect heat using a drip pan. Test for medium heat above the drip pan. Place wings over drip pan. Grill, covered, 30 minutes or until chicken is no longer pink, turning once and brushing with reserved marinade 5 minutes before the end of grilling time. Transfer wings over direct heat and grill 3 to 5 minutes more to crisp the skin, turning to brown both sides.
    Step 4
    Serve with lime wedges.
Ingredients
  • 10 whole chicken wings (about 2 3/4 lb.)
  • Salt and ground black pepper
  • 1 teaspoon lime zest
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil
  • 2 teaspoons honey
  • 2 teaspoons Sriracha sauce or bottled hot sauce
  • 1 teaspoon chopped fresh rosemary
  • 3 cloves garlic, minced
  • Lime wedges
Directions
  • Prep
    2hr 15min - 8hr - 15min
  • Grill
    33 - 35min
  • Ready in
    2hr 48min - 8hr 50min
  • Step 1
    Cut off and discard the tips from the chicken wings. Cut the rest of the wings at the joints to make 2 pieces each. Sprinkle wing portions generously with salt and pepper.
  • Step 2
    Place wing portions in a resealable plastic bag set in a shallow dish. In a small bowl combine lime zest, lime juice, olive oil, honey, Sriracha sauce, rosemary and garlic. Pour half of the lime mixture over wings. Cover and chill the remaining lime mixture. Seal bag; turn to coat. Marinate in the refrigerator 2 to 8 hours, turning bag occasionally. Drain wings, discarding marinade.
  • Step 3
    Prepare grill for indirect heat using a drip pan. Test for medium heat above the drip pan. Place wings over drip pan. Grill, covered, 30 minutes or until chicken is no longer pink, turning once and brushing with reserved marinade 5 minutes before the end of grilling time. Transfer wings over direct heat and grill 3 to 5 minutes more to crisp the skin, turning to brown both sides.
  • Step 4
    Serve with lime wedges.