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kenyonteam

Honey Smoked Paprika Wings

Crispy, sweet-smoky chicken wings finished with a sticky honey glaze, perfectly caramelized on the Texan IntelliKEN® electric grill.

Jan 5 - 1h 30m cook

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Prep time:

15m (plus 1–12 hours refrigeration)

Cook time

1h 30m

Total time

1h 45m

Makes

4ppl

Wings

chicken wings, split, tips removed
2 lb
aluminum-free baking powder
1 tbsp
kosher salt
1½ tsp
garlic powder
1 tsp
onion powder
1 tsp
smoked paprika
1½ tsp
black pepper
½ tsp
cayenne pepper (optional)
¼ tsp

Honey Glaze

honey
⅓ cup
unsalted butter
2 tbsp
apple cider vinegar
1 tbsp
smoked paprika
1 tsp
salt
pinch
chili flakes or hot sauce (optional)
to taste
1
Pat wings completely dry with paper towels.
2
In a large bowl, toss wings with baking powder, salt, and all dry spices until evenly coated.
3
Place wings on a rack and refrigerate uncovered for 1–12 hours.
4
Add 16 oz liquid to each drip tray(s) and preheat Kenyon Grill to medium-high.
5
Place chicken on grill; cook, turning occasionally, for 80 to 90 minutes or until chicken is crispy and cooked through.
6
Confirm wings reach 165°F minimum (175–185°F recommended for best results).
7
Meanwhile, mix together honey, butter, apple cider vinegar, smoked paprika, salt and optional chili flakes or hot sauce. Dip cooked wings into butter mixture and return to grill. Grill, turning once, for 2 to 3 minutes or until well glazed.

TIP

Smoked paprika provides bold smoke flavor without wood or pellets.

TIP

Baking powder ensures crispy skin on electric heat.

TIP

IntelliKEN precision control allows clean caramelization with no flare-ups.

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