Grilled Honey Mustard Chicken Wings

My kids are gaga for honey mustard wings.5Except for my youngest - he’s holding out for hot wings. He takes after his dad. I made them a few months back, and they have begged me to make them again.

That’s no big deal for me, because I have my chicken wing technique down cold.6Down cold? Down hot? Especially for hot wings, amirite? Anyone? Is this thing on? Cook the wings with indirect high heat in the grill, with wood smoke, for about 45 minutes. Toss the wings, hot from the grill, in their dressing; hot wings soak up the sauce better.7See the optional dry brining instructions in step 1 for extra-crispy dry brined wings…if you have the time. I had to get these wings on the grill the night I made them, so I went with a simple sprinkling of salt.

The only problem with indirect grilling wings is fitting them on the grill. How do I cook enough wings for everybody? That’s where the Weber Elevations system comes in, with three tiers of cooking. I can stack wings vertically; each rack fits about eighteen wings. 8Eighteen wings depending on the size - your mileage may vary depending on how muscular your chicken wing sizes can be. Six racks fit into the bracket, three on each side, giving me a lot of extra space when I get a taste for some chicken wings.

Recipe: Grilled Honey Mustard Chicken Wings

Equipment

• Weber Elevations Tiered Cooking System with extra racks (optional)
• Grill (I love my massive Weber Summit for all the extra space, even with the Weber Elevations)

Grilled Honey Mustard Chicken Wings

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• Author: Mike Vrobel
• Total Time: 1 hour 10 minutes
• Yield: 4-6 1x

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Description

Grilled Honey Mustard Chicken Wings recipe - better than your local wing joint from your own back yard.

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Ingredients

Scale 1x2x3x

• 2 fist sized wood chunks, or 2 cups wood chips (I use apple wood; cherry, pecan or hickory are also good)
• 4 pounds chicken wings
• 1 tablespoon kosher salt

Honey Mustard Sauce

• ½ stick of butter (2 ounces), melted tablespoons butter
• ¼ cup yellow mustard
• ¼ cup honey

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Instructions

1. b]Season the wings: Toss the wings with the kosher salt. (If you have time, dry brine the wings: add 1 tablespoon of baking powder to the salt, and toss to coat the wings. Spread the wings out on a sheet pan with a rack over it, and refrigerate, uncovered, for 8 to 24 hours. [Details here.)
2. Set the grill up for indirect medium-high (400°F): Set the grill for indirect medium-high heat, about 400°F, then add the smoking wood. On my Weber Summit, I preheat the grill with all burners on high for 10 minutes. Then I brush the grill grates clean, and turn off all the burners except for burners 1 and 6. Then I turn the smoker burner to high and add the wood chips. (No smoker burner? Wrap the wood chips in an envelope of aluminum foil, poke a few holes in the foil, and set the chips on the burner cover over a lit burner.)
3. Cook the wings over indirect medium-high for 45 minutes: Set the wings on the indirect heat part of the grill grate. (I use the Weber Elevations system to get some more indirect heat space, and stack the wings in three layers over the indirect heat part of the grill). Grill the wings over indirect heat until browned and crispy, about 45 minutes. While the wings are cooking, whisk the honey mustard sauce ingredients in a large bowl.
4. Toss the wings with the honey mustard sauce: When the wings are done, put them in the bowl with the honey mustard sauce and toss to coat. Let the wings sit in the sauce for five minutes, tossing occasionally, to let the sauce soak into the wings. Serve immediately.

Notes

For 4 pounds of wings, you need a large grill or an elevation rack system (see the Equipment section on my recipe post.)

• Prep Time: 10 minutes
• Cook Time: 1 hour
• Category: Grilling
• Cuisine: American

Notes

• Want to take a shortcut? Instead of making honey mustard, buy it. Use ½ cup of store-bought honey mustard instead of the honey and mustard in the ingredients.

What do you think?

Questions? Other ideas? Leave them in the comments section below.

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