Chicken Wings Recipe

Prepare the wings

If not pre-split, separate whole wings at the joint into drumettes and flats; discard wing tips or save for stock. Pat wings dry with paper towels to remove excess moisture—this helps the marinade stick and promotes browning.

Make the marinade

In a medium bowl combine olive oil, soy sauce, honey, rice vinegar, minced garlic, grated ginger, smoked paprika, chili flakes, sesame oil, kosher salt, and black pepper. Whisk until honey is incorporated and mixture is uniform.

Marinate

Place the wings in a large resealable plastic bag or a shallow dish. Pour the marinade over the wings, massage so each piece is coated, then add sliced green onions into the bag/dish. Seal and refrigerate for at least 2 hours and up to 8 hours. For maximum flavor, marinate overnight but no more than 12 hours to avoid texture change from the soy/salt.

Prepare the charcoal grill

Light a chimney of lump charcoal or briquettes and let them ash over until medium-hot (charcoal covered in light gray ash). Bank coals to create two heat zones: a direct high-heat zone and an indirect medium zone. Aim for a grate temperature around 400°F (200°C) over the direct zone. Oil the grill grate lightly using a folded paper towel dipped in neutral oil and held with tongs to prevent sticking.

Bring wings to temperature

Remove wings from the refrigerator 15–20 minutes before grilling to take the chill off; reserve the marinade for optional glaze only if you plan to boil it (see note).

Grill the wings

Place wings skin-side down over the direct heat for 2–3 minutes to develop char and crisp the skin. Move wings to the indirect zone and continue cooking with the lid closed, turning every 5–7 minutes, until an instant-read thermometer inserted into the thickest part registers 165–170°F (74–77°C). Total cook time should be about 20–28 minutes depending on wing size and grill temperature. If flare-ups occur, move wings away from flames briefly.

Optional glaze (safe)

If you want a sticky glazed finish using the reserved marinade, first bring the leftover marinade to a rolling boil in a small saucepan and simmer 2–3 minutes to kill bacteria from raw chicken. Reduce heat, whisk in the extra honey (optional) and simmer until slightly thickened (about 2 minutes). Brush the boiled glaze onto wings during the final 2–3 minutes of grilling, turning and glazing twice to build a shiny coating.

Rest and finish

Transfer wings to a clean platter and let rest 3–5 minutes. Sprinkle toasted sesame seeds and additional sliced green onion over the wings. Serve with lime wedges for squeezing.