Wood-fired Chicken Wings Recipe

Prep and dry

Pat the wings thoroughly dry with paper towels. Removing surface moisture helps achieve crisp skin when cooking over wood fire.

Season and coat

In a large bowl, combine baking powder, kosher salt, and black pepper. Add the neutral oil and toss to distribute. Add the wings and toss until each piece is evenly coated with the baking powder mixture. Let rest uncovered in the refrigerator on a tray for 30–60 minutes (or at room temperature for 20 minutes) to help dry the skin further.

Prepare wood-fired grill

Build a medium-hot wood fire (fruitwood, oak, or grill-safe hardwood) and allow it to burn down until you have steady coals and moderate flames. Aim for a cooking grate temperature of about 375–425°F (190–220°C). Set up for two-zone cooking if possible: coals to one side for direct searing and a cooler side for finishing.

Cook wings

Place wings directly over the hotter side of the grill for initial charring, 3–4 minutes per side, rotating frequently to avoid flare-ups. Then move wings to the cooler side and continue cooking with the lid closed for 10–15 minutes, turning occasionally, until internal temperature reaches 165°F (74°C) and skin is crisp and golden. Total cook time should be about 18–24 minutes depending on heat and wing size.

Make the glaze

While wings cook, combine Calabrian chili paste, honey, soy sauce, apple cider vinegar, minced garlic, lemon zest, and water in a small saucepan. Warm over low-medium heat, stirring until honey melts and ingredients combine, about 3–4 minutes. Taste and adjust balance — add a pinch of salt if needed or a touch more honey if too spicy.

Finish glaze

Turn heat to low and whisk in the butter and lemon juice until the butter melts and the glaze becomes glossy. Keep the glaze warm; it should be loose enough to brush but viscous enough to cling to the wings. If it becomes too thick, thin with 1–2 teaspoons of water.

Glaze the wings

When wings are nearly done (internal temp ~160–165°F and skin crisp), move them briefly back over the hotter zone if needed and brush both sides generously with the warm Calabrian glaze. Cook 30–60 seconds per side to set the glaze, then transfer wings to a cooler part of the grill or a tray and brush a second light coat.

Transfer glazed wings to a serving platter. Sprinkle with chopped parsley and toasted sesame seeds if using. Serve immediately with lemon wedges on the side for squeezing over the wings.

Note on safety: ensure wings register at least 165°F (74°C) internal temperature. Cooking over wood fire can vary; use an instant-read thermometer and adjust time as needed.