Honey Jalapeño Wings Recipe

Prep and season wings

Pat the wings dry with paper towels. If using whole wings, remove tips and separate drumette and flat if desired. Toss the wings in a bowl with 1 tablespoon neutral oil, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder until evenly coated.

Grill (or oven-roast) the wings

Preheat a gas or charcoal grill to medium-high (400–450°F / 200–230°C). Oil the grates. Arrange wings in a single layer and grill for 18–22 minutes, turning every 4–5 minutes, until skin is crisp and internal temperature reaches 165°F (74°C) and edges are lightly charred. If you prefer oven method: preheat oven to 425°F (220°C), place wings on a wire rack over a baking sheet, and roast 35–40 minutes, flipping once halfway, until crisp and cooked through.

Prepare jalapeño

While wings cook, finely mince the fresh jalapeño. For less heat, remove seeds and white ribs before mincing. Reserve a few thin slices for garnish if desired.

Make the sauce

In a small saucepan over medium-low heat, melt 1 tablespoon unsalted butter. Add the minced jalapeño and cook 1 minute until fragrant. Stir in 1/4 cup honey, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1/2 tsp sesame oil, 1/4 tsp crushed red pepper flakes, 1/2 tablespoon fresh lime juice, and 1/8 tsp salt. Warm gently, stirring, until sauce is glossy and just begins to simmer (about 2–3 minutes). Remove from heat and taste; adjust with more lime or salt if needed.

Optional texture

If you want a smoother sauce, let cool slightly and pulse briefly in a small food processor or blender to incorporate the jalapeño into the honey glaze (optional).

Place the cooked wings in a large mixing bowl. Pour the warm hot honey jalapeño sauce over the wings and toss gently but thoroughly until each wing is coated in glaze. Work quickly so the sauce adheres to the hot skin.

Transfer wings to a serving plate. Sprinkle with 1/2 teaspoon toasted sesame seeds and the reserved thin jalapeño slices (if using). Serve immediately with 1/2 cup coleslaw on the side and a choice of bleu cheese or ranch dressing (about 2 tablespoons each). Add lime wedges to the plate for squeezing over wings.

Leftover sauce: any extra sauce can be refrigerated in a sealed container for up to 3 days and gently reheated before tossing with additional wings.