I was at work one day and a coworker ran up to me and asked me if I had ever made Old Bay honey grilled wings. I haven't. In fact, that combination of flavors hadn't really come to me as an idea before. I was intrigued. I discussed how I thought it could be recreated at home and off we went back to work. The next day I had a box of wings waiting at my office. She went to the bar where she got these wings and ordered me some, to try and recreate. So at 8 am in the office I was enjoying some delicious Old Bay honey chicken wings from a local bar!!!
After sampling the wings, two flavors were obvious: I tasted Old Bay and honey. Makes sense, right? So how to pull that off on the grill? It's all about technique. Here's what I did to make Old Bay and honey grilled wings...
Using my new Coyote Asado grill, I targeted the temperature for about 350-400 degrees. After the grill was heated I tossed the unseasoned wings right on the grill grate, above the signature grate for heat diffusion. Sometimes when grilling with natural lump charcoal, you can get some hotter spots and this diffuser minimizes that, which comes in handy when you have a grate full of wings!
After about 10 minutes of grilling, I flipped the naked wings over. Nothing added just yet.
After another 10 minutes I got out the Old Bay seasoning and generously seasoned the wings. I closed the grill and let them cook for another 5 minutes or so and then flipped the wings and seasoned them again. It's handy having the side tables for the Coyote Asado smoker, as it allows for holding seasoning, tongs and anything else you need while grilling.
When my superfast MK4 Thermapen read about 150 degrees, I made a simple mixture of 3 parts honey and 1 part water. That's a very fancy way of saying put some honey into a bowl and then add a little water. Using a brush I opened the grill and brushed some honey all over and then sprinkled some more Old Bay.
I closed the grill for about 3 minutes, flipped the wings and repeated the process. Brush some more honey, sprinkle some more Old Bay and then close the dome. When the wings reach 165 degrees internal temperature, they are ready to serve. You don't want to add the honey too early or the wings can get too burned looking from the sugar in the honey.
I think this recipe was very close to the recipe that I was asked to recreate. It's a simple concept that puts together two very strong flavors: Old Bay seasoning and honey. These were great and I'll certainly be doing them again.
Disclaimer: This post is sponsored by Ferguson Bath, Kitchen & Lighting Gallery in conjunction with the O SAY CAN YOU SEAR giveaway. I received a free grill featured for the purpose of this review. All opinions are my own.