Zesty Honey Horseradish Chicken Wings
https://www.youtube.com/watch?v=hQ4u8CcGc74&t=1sHave you been looking for a good chicken wing recipe? Now, if you’re grilling or even cooking in the house – we’ve got you covered! Now, instead of the typical Buffalo-style chicken wing, we’re changing it up with a horseradish honey sauce. That’s an easy appetizer for y’all and it is good eating.
This recipe calls for 2.5 pounds of chicken wings. You can leave the wings whole when you cook them, but they can sometimes bunch up so I like to cut them. Take the wing and at the middle point cut through the skin to the bone at the joint. Bend the joint and you’ll hear a pop and see that knuckle bone detach (see video below). Then just cut it through to separate the two parts.
Cut the chicken wings in two at the joint.
Make the marinade and let the wings set in it for an hour in the fridge.
Once you get those cut, we need to put together the marinade. It has a ketchup, horseradish and honey base. The honey gives it a great sweetness and really helps the sauce stick to the wings when grilling or baking.
After mixing the sauce together, you need to reserve about 1/2 cup because we’ll use that to baste the wings as they cook. The rest of the sauce we’re going to toss with the chicken wings and make sure they get well coated. Cover and place in an icebox for 1 hour.
Grill the chicken wings on indirect heat at first.
Grilling the Wings
If you’re doing this on on a grill with coals, rake all the coals over to one side. If you have a gas grill, turn the middle burner out, put the two outside burners on low. You’ll then place the wings in a single layer on the indirect side of the heat. We want to give this a low and and slow cooking at the start. Grill them for about 5 minutes on each side and be sure to give them a little sprinkling of coarse black pepper.
Another method instead of the indirect heat to start is to wrap the wings up in tin-foil, and lay them on the grill for about 10 minutes on each side and then you can put them directly over the fire to finish them up.
In the Oven Cooking
If you’re wanting to make these in the house – preheat that oven to 400 degrees F. You’ll need to lay a wire rack on top of a baking sheet. Place the wings on the rack, because if you don’t they’re gonna burn (check the full recipe for indoor cooking below).
When cooking them in the oven, take a baking sheet and place a rack on top so the wings don’t burn.
Add some hickory chips (or other wood to your liking) for more flavor.
After grilling the initial 10 minutes, I like to rake all the coals out evenly and add some hickory wood chips. You can also use cherry, peach, apple, pecan woods, etc. – whatever you want. It will add more flavor to the wings. to give it a more smoky flavor. Also move the wings so they are evenly over the fire, shut the lid and let it go about 2 minutes.
Add some wood chips to the fire to smoke the wings and give it more flavor.
From this point you’re basically going to be basting and rotating every couple of minutes until they are cooked through and you get a nice char on them.
Keep an eye on the drum pieces- they are a little thicker and tend to need a little more time on the heat versus the wings.
The wing part will be done quicker, so put them on the top rack while the rest is cooking.
Stick a fork in it ’cause this deal is done! When you bite into one of these fellers, to me, there are two main players in this deal besides the fire. That’s honey and horseradish. Horseradish can be a little overpowering if you get too much of it but it cooks out nicely for a more mellow flavor. The honey adds a nice sticky sweetness that’s a nice change from the Buffalo wings.
So, y’all enjoy the chicken wings and don’t forget to check out the video below for all the tips. Be sure to share the food and the recipes!
Enjoy the Zesty Honey Horseradish Chicken Wings!
GRILLED Honey Horseradish Chicken Wings - Cowboy Kent Rollins
Ingredients
- ½ cup ketchup
- 3 tablespoons prepared horseradish
- ¼ cup honey
- 2 teaspoons lemon juice
- 2 teaspoons balsamic vinegar
- 2 ½ lbs. chicken wings thawed if frozen
- Coarse black pepper
Instructions
- Whisk all the ingredients together in a small bowl, except the wings.
- Place the chicken wings in a large bowl or plastic bag. Reserve about ½ cup of the sauce and add the remaining sauce to the chicken and toss to coat well. Let set 1 hour.
- Remove from the icebox about 20 minutes before grilling. Meanwhile, clean and grease the grill. Move all the coals to one side of the grill. Place the wings in a single layer on the indirect heat side of the grill. Sprinkle with black pepper. Shut the lid and grill for about 5 minutes.
- Flip the wings over, sprinkle with the black pepper, shut the lid and continue grilling an additional 5 minutes.
- Scatter the coals out for an even heat and spread the wings out so they are over a low direct heat. Close the lid and grill for about 2 minutes.
- Baste the tops of the wings with the reserved sauce and close the lid. Grill for about 1 – 2 minutes. Flip the wings over, baste again and continue grilling with the lid open for 1 – 2 minutes. Continue rotating every couple of minutes until the wings are cooked through and have a slight char. Baste with any leftover sauce while rotating.
Notes
BAKED Honey Horseradish Chicken Wings - Cowboy Kent Rollins
Ingredients
- ½ cup ketchup
- 3 tablespoons prepared horseradish
- ¼ cup honey
- 2 teaspoons lemon juice
- 2 teaspoons balsamic vinegar
- 2 ½ lbs. chicken wings thawed if frozen
- Coarse black pepper
Instructions
- Preheat the oven to 400ºF. Place a rack on top of a baking sheet or pan.
- Whisk all the ingredients together in a small bowl, except the wings.
- Place the chicken wings in a large bowl or plastic bag. Reserve about ½ cup of the sauce and add the remaining sauce to the chicken and toss to coat well. Let set 1 hour.
- Remove from the icebox about 20 minutes before cooking. Place the wings in a single layer on the rack. Baste with the reserved sauce and sprinkle with the black pepper.
- Cook for about 40 - 45 minutes or until the juices run clear and the chicken has cooked through. Halfway through the cooking, turn the wings over and baste again and sprinkle with black pepper. Serve warm.
