I had never cooked chicken wings before but I decided I wanted to grill them rather than fry or bake them. So, I turned to my favorite book on grilling, Elizabeth Karmel’s Taming the Flame. Sure enough, she had instructions for grilled Buffalo-Style Chicken Wings. I adapted the recipe a little but definitely can’t take credit for creating this one!
I used a bag of frozen chicken drummettes, but you’re welcome to use whole wings if that’s what you prefer. This recipe uses a combination of indirect and direct grilling, If you don’t understand the difference, read this before you get started. I didn’t give exact amounts of seasonings, just use your best judgment :-)
Nando’s Honey Garlic Wings
3 – 4 pounds chicken drummettes
4.7 oz. bottle Nando’s Garlic Peri-Peri Sauce
2 T. Butter
2 T. honey
- Light briquettes or preheat a gas grill.
- Defrost chicken pieces and pat dry with paper towels.
- Put chicken pieces in a large bowl; drizzle with olive oil; season with garlic powder, salt, and pepper; stir until all pieces are coated.
- Grill chicken pieces, covered, over medium indirect heat for 20 – 25 minutes, turning once halfway through cooking time.
- While chicken is grilling, combine hot sauce, butter, and honey in a small saucepan. Bring to a slow boil, whisking occasionally, and reduce heat to low. Season to taste with salt and pepper.
- Take 1/3 of the sauce to the grill and brush on the chicken. Grill for an additional 5 -10 minutes.
- Remove wings from grill and place in a clean bowl. Pour remaining sauce over the chicken and stir until they are well coated.
- Return the chicken to the grill, this time over direct medium heat. Grill for a few minutes on each side until brown and caramelized. Watch chicken carefully because it will burn quickly!
- Serve warm with blue cheese dip.