These grilled chicken wings get that wonderful mix of sweet and spicy flavors from honey and harissa. Most grills cook unevenly, so it's important to keep these wings moving around to ensure crispy skin without burning. Traditional chicken wing sides--carrots and celery--cook right alongside the chicken for a quick dinner on the grill.

Devon O'Brien
Source: EatingWell Magazine, June 2019


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Mix 1 tablespoon each honey and lemon juice, oil, salt and pepper in a small bowl. Place carrots and celery on a rimmed baking sheet and drizzle with the mixture. Toss to coat.

  • Grill chicken, turning and moving the pieces around the grill every 2 minutes, until slightly charred on both sides and an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F, 12 to 15 minutes total. Grill the vegetables directly on the grate, turning occasionally, until tender and slightly charred, 10 to 12 minutes.

  • Combine harissa, butter and the remaining 1 tablespoon honey and 1/2 tablespoon lemon juice in a large bowl. Add the chicken and toss to coat. Serve with the vegetables.


Tip: Harissa, a condiment made from roasted red peppers and chile peppers, hails from northern Africa. Look for ones labeled "paste" rather than "sauce," as the sauces can have added ingredients that tone down the smoky and spicy taste of the peppers.

Nutrition Facts

503.9 calories; protein 33.9g 68% DV; carbohydrates 22.3g 7% DV; exchange other carbs 1.5; dietary fiber 4.5g 18% DV; sugars 15.4g; fat 30.4g 47% DV; saturated fat 8.9g 44% DV; cholesterol 211.5mg 71% DV; vitamin a iu 17456.7IU 349% DV; vitamin c 11.9mg 20% DV; folate 69.8mcg 18% DV; calcium 96.4mg 10% DV; iron 1.4mg 8% DV; magnesium 53.5mg 19% DV; potassium 943mg 26% DV; sodium 508.4mg 20% DV; added sugar 9g.

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The smokey flavor from the grill can't be beat! Read More