Wood Fired Chicken Wings Recipe

Prep wings

Pat the 20 split chicken wings very dry with paper towels. Dry skin will crisp better over wood fire.

Season and coat

In a large bowl, combine 1.5 tbs kosher salt, 1 tsp coarse black pepper and 2 tsp aluminum-free baking powder. Add the wings and toss thoroughly until each piece is evenly coated.

Rest in refrigerator

Place coated wings on a wire rack set over a sheet pan and refrigerate loosely uncovered for 30–60 minutes (or up to 4 hours). This helps the skin dry and promotes crisping on the fire.

Prepare glaze

While wings rest, whisk together 2 tbs olive oil, 3 tbs honey, 1 tbs apple cider vinegar, 2 tbs smoked hot sauce, 1 tsp soy sauce, 1 tsp fresh lemon juice and 1/2 tsp chili flakes in a small bowl. Set aside.

Build and heat fire

Prepare a medium-hot wood-fired grill or fire pit. Use hardwood (oak, hickory, apple, or cherry) and let coals develop until you have steady medium heat with some hot embers. Aim for a grill grate temperature of about 375–425°F (190–220°C). If using a kettle or offset smoker, bank coals to one side for indirect zones and have a searing zone.

Initial cook - indirect

Place wings on the grill over indirect heat (away from direct flames), skin side up, spaced evenly. Close lid if available. Cook for 12–15 minutes until internal temp reaches ~145°F (63°C) and skin firms. Rotate positions once for even cooking.

Crisp over direct heat

Move wings over direct heat or closer to embers. Grill 2–4 minutes per side, watching closely and turning often so skin crisps without burning. Aim for an internal temp of 165–170°F (74–77°C) and deep golden-brown, blistered skin.

Glaze and finish

In the last 1–2 minutes of cooking, brush each wing lightly with the prepared glaze, then return to the grill briefly so glaze sets and gets lightly caramelized. Flip and glaze the other side quickly, using short bursts of heat to avoid burning the honey.

Remove wings to a clean platter. Sprinkle with 2 tbs chopped fresh parsley, 1 tsp toasted sesame seeds and a light dusting of 1/4 tsp extra salt to taste. Let rest 3–4 minutes to allow juices to redistribute and glaze to tack.

Serve with celery sticks and 1/2 cup ranch or blue cheese dressing on the side for dipping. Enjoy while hot.