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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.

Source: EatingWell Magazine, June 2019


Recipe Summary test

45 mins
45 mins


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

3 whole wings & 1 cup vegetables
504 calories; protein 33.9g; carbohydrates 22.3g; dietary fiber 4.5g; sugars 15.4g; fat 30.4g; saturated fat 8.9g; cholesterol 211.5mg; vitamin a iu 17456.7IU; vitamin c 11.9mg; folate 69.8mcg; calcium 96.4mg; iron 1.4mg; magnesium 53.5mg; potassium 943mg; sodium 508.4mg; added sugar 9g.

4 1/2 medium-fat protein, 2 1/2 vegetable, 1 1/2 fat, 1/2 other carbohydrate