Honey BBQ Chicken Wings
These Honey Glazed Chicken Wings are marinated in a sweet orange juice marinade and grilled to perfection, giving them a smoky depth of savor.
- 3 pounds chicken wings (or drumettes), tips removed
- 1 tablespoon of kosher salt
- Pepper to taste
- zest of 1 whole orange
- 1/2 cup of freshly squeezed orange juice (from about 1 orange)
- 1/2 cup olive oil
- 2 cloves of garlic, minced
- 1 tablespoon of coarse salt for grilling (if you are sensitive to salt, feel free to use less)
- 1/2 cup cilantro leaves
- 1/2 cup almonds
- zest of 1 whole orange
- 2 tablespoons of freshly squeezed orange juice
- 1/4 cup of olive oil
- 2 tablespoons of honey
- 1 tablespoons rice vinegar
- Red pepper flakes (to taste)
- pinch of salt
- Season the wings with the salt and pepper, and set them aside.
- Mix the olive oil, garlic, orange juice and zest.
- Add the wings to a ziplock bag and pour the marinade in. Give them a shake in the bag to make sure the marinade coats the wings nicely.
- Let the wings marinate on the counter for 30 minutes.
- While the chicken is marinating, make the sauce.
- Add the cilantro, and almonds to a blender or food processor and pulse a few times (just enough to crack the almonds, and roughly chop the cilantro). When they’re nicely minced, add the orange zest, orange juice, olive oil, salt, honey, rice vinegar, red pepper flakes and pulse just enough to mix all the ingredients.
- Transfer to a container, and let it sit room temperature until you’re ready to use it.
- When the chicken is done marinating, heat up the grill to 350F
- Remove the wings from the marinade after 30 minutes, place them into a bowl, and pat them dry with a paper towel.
- Season them with the coarse barbecue salt then mix them well to combine.
- Arrange the wings on the grill and grill until the wings are start to get crispy - about 10-15 minutes, depending on your grill.
- Start over indirect heat, so they cook gently, then move the wings around over flame so they can get a nice color.
- Flip the wings to let them finish cooking on the other side - another 10 minutes, roughly.
- When the wings are cooked and crispy, remove them from the grill and place them in a large bowl while still hot.
- Pour as much of the sauce over the wings as you’d like and toss to coat.
- Season the wings with salt and pepper and set them aside.
- Make the marinade. Mix the olive oil, garlic, orange juice and zest. Add the wings to a ziplock bag and pour the marinade in. Give them a shake in the bag to make sure the marinade coats the wings nicely.
- Let them marinate on the counter for 30 minutes.
- While the wings are marinating, make the sauce. Add the cilantro, and almonds to a blender or food processor and pulse a few times (just enough to crack the almonds, and roughly chop the cilantro). When they’re nicely minced, add the orange zest, orange juice, olive oil, salt, honey, rice vinegar, red pepper flakes and pulse just enough to mix all the ingredients.
- Transfer the sauce to a container, and let it sit room temperature until you’re ready to use it.
- Preheat the air fryer to 400°F/200°C.
- Remove the wings from the marinade after 30 minutes, place them into a bowl, and pat them dry with a paper towel.
- Season them with the coarse barbecue salt then mix them well to combine.
- Arrange the wings on the air fryer basket, leaving some space in between them so air circulates and they get crispy. Depending on the size of your air fryer, you may need to do this in batches.
- Air fry them about 20 minutes, giving them a shake halfway.
- When the wings are cooked and crispy, remove them from the air fryer and place them in a large bowl while still hot.
- Pour as much of the sauce over the wings as you’d like and toss to coat.
- Season the wings with salt and pepper and set them aside.
- Make the marinade. Mix the olive oil, garlic, orange juice and zest. Add the wings to a ziplock bag and pour the marinade in. Give them a shake in the bag to make sure the marinade coats the wings nicely.
- Let them marinate on the counter for 30 minutes.
Add the wings to a ziplock bag and pour the marinade in. Give them a shake in the bag to make sure the marinade coats the wings nicely.
Let the wings marinate on the counter for 30 minutes. When they’re nicely minced, add the orange zest, orange juice, olive oil, salt, honey, rice vinegar, red pepper flakes and pulse just enough to mix all the components.
When the chicken is done marinating, heat up the grill to 350F Remove the wings from the marinade after 30 minutes, place them into a bowl, and pat them dry with a paper towel. Season them with the coarse barbecue salt then mix them well to combine.
Arrange the wings on the grill and grill until the wings are start to get crispy - about 10-15 minutes, depending on your grill. Flip the wings to let them finish cooking on the other side - another 10 minutes, roughly.
When the wings are cooked and crispy, remove them from the grill and place them in a large bowl while still hot. Pour as much of the sauce over the wings as you’d like and toss to coat. Add the wings to a ziplock bag and pour the marinade in.
Give them a shake in the bag to make sure the marinade coats the wings nicely. Let them marinate on the counter for 30 minutes.
When they’re nicely minced, add the orange zest, orange juice, olive oil, salt, honey, rice vinegar, red pepper flakes and pulse just enough to mix all the components. Remove the wings from the marinade after 30 minutes, place them into a bowl, and pat them dry with a paper towel. Season them with the coarse barbecue salt then mix them well to combine.
When the wings are cooked and crispy, remove them from the air fryer and place them in a large bowl while still hot. Pour as much of the sauce over the wings as you’d like and toss to coat.
Add the wings to a ziplock bag and pour the marinade in. Give them a shake in the bag to make sure the marinade coats the wings nicely.
Let them marinate on the counter for 30 minutes.
