Chicken Wings with Honey-Cider Brown Butter Sauce
Elizabeth Heiskell
Nathan Congleton/TODAY
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3.108108 (37 rated)
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Don't bother with a dainty drizzle for this recipe, just slather the heck out of it. There's no such thing as adding too much of this irresistible sauce.


  • Honey-cider brown butter sauce (makes 1½ cups)

    • 1/2 cup (4 ounces) salted butter
    • 1 cup honey
    • 2 tablespoons apple cider vinegar
  • Wings

    • 3 pounds chicken wings
    • 2 teaspoons vegetable oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • Honey-cider brown butter sauce (recipe above)


For the honey-cider brown butter sauce:

Heat the butter in a saucepan over medium-high 5 minutes or until browned and fragrant. Transfer to a small bowl, and cool 5 minutes. Heat the honey and vinegar in a saucepan over medium, stirring often, 2 minutes or until thoroughly heated. Whisk in the browned butter.

For the wings:

1. Preheat a gas grill to medium (350°F-400°F) on 1 side, or push hot coals to 1 side of a charcoal grill. Dry each wing well with paper towels. Toss together the wings and oil in a large bowl. Sprinkle with the salt and pepper, and toss to coat.

2. Place the wings on oiled grates over the unlit side of the grill. Grill, covered with the grill lid, 15 minutes on each side. Transfer the chicken to the lit side of grill, and grill, uncovered, 10 to 12 minutes or until the skin is crispy and lightly charred, turning every 2-3 minutes. Toss the wings immediately with 3⁄4 cup of the honey-cider brown butter sauce.

3. Let stand, tossing occasionally, 5 minutes before serving. Arrange the wings on a platter with a bowl of the remaining 3/4 cup honey-cider brown butter sauce (and lots of napkins!) to serve.

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