If you think great Buffalo wings only come from a deep fryer, think again! Today we’re taking tender chicken wings, tossing them in a simple crispy coating, and hanging them over charcoal for that unbeatable smoky roast. Finish them with a sweet and spicy honey butter glaze, and you’ve got a batch of wings that will blow your weekend feast out of the water.

First things first, let’s light up the charcoal!

 Ingredients & Prep Work

For the Wings & Seasoning:

Chicken wings
Vegetable oil
Black pepper
Garlic powder
Salt
Cornstarch (the secret to ultra crispy skin!)

For the Honey Buffalo Glaze:

Chili sauce
Honey
Butter

 Step by Step Instructions

1. Season and Coat the Wings

Grab a large bowl and throw in your chicken wings.
Add a splash of vegetable oil, then season generously with black pepper, garlic powder, salt, and cornstarch.
Rub everything in nice and thorough so every single wing is evenly coated.

2. Skewer and Hang

Pair up the wings—two per set works best for stability—and thread them onto your skewers.
Hang the skewers directly onto the rack inside your grill, close the lid, and let the convection heat work its magic.

3. Simmer the Glaze

In a saucepan, combine your chili sauce and honey, giving it a quick mix.
Pop the lid off the grill, lay down the top grate, and place your saucepan over the heat with a knob of butter. Let it melt together into a rich, glossy glaze while the wings roast.

4. Glaze and Crisp
After about 5 to 10 minutes (depending on how hot your charcoal is burning), pull the skewers out.
Brush that warm honey chili sauce all over the wings, then hang them right back in.
Close the lid and give them another 5 to 10 minutes until caramelized and perfectly golden.

5. Serve and Feast!

Let’s check them out... now that is good work!
Take the skewers out and lay those piping hot wings on a tray. You can whip up a ranch or blue cheese dip if you prefer, but honestly, these are flavor packed enough on their own. Time to feast!