My family loves chicken wings. We do, however, disagree on the degree of heat they should hold. My son prefers no heat at all. In his own words, “I missed getting the spicy gene.” I am more on the mild side, hot but not too hot. I can tolerate them a little hotter if I have plenty of Bleu Cheese dressing. For the husband and daughter, the hotter the better. I think she got the son’s spicy genes, and then some.
I like this recipe because I can add a little extra heat and the honey balances it out. Although they were still too hot for the son. Guess I should just leave his naked. And you can adjust to the heat you prefer by the amount of cayenne you add.
They are great for a weekend dinner or double it up for party finger food.
Enjoy!
Honey Buffalo Chicken Wings
3-4 pounds Chicken wings
1 stick butter
1 cup hot sauce
1/2 cup honey
Salt
Cayenne pepper
Cut off the tips of the wings and discard. Using a sharp heavy duty knife separate the wings at the joints and cut off any loose skin. This process isn’t too difficult once you determine where the joint is.
Preheat the grill to high heat and lightly oil the grate. You could also deep fry or oven bake them but I prefer the outdoor grill method for less mess and better flavor.
Grill the wings over medium high heat for 15-20 minutes, turning often, until done and the juices run clear. I also make sure the skin is crispy (don’t want any chewiness here).
While the wings are cooking, melt the butter in a small saucepan. Add hot sauce, honey, salt & cayenne. 
Simmer for about 5-10 minutes until well combined and heated through.
Remove wings from the grill to a large bowl with lid. Pour sauce over wings. Secure the lid and give a vigorous shake to coat.
Serve with raw veggies and Bleu Cheese or Ranch dressing.
I will definitely be trying these soon! I love the addition of honey!
Thanks. I hope you like them as much as I do.