Game day, patio night, or just a Friday that needs a little more flavor: these wings bring serious grill marks and a peppery-garlic crust with very little work. Brunk Black Blend BBQ Rub does the heavy lifting, while a quick honey-lime glaze gives every crisp edge a glossy, sticky finish.

Ingredients

  • 2 1/2 pounds party-style chicken wings, patted very dry
  • 2 1/2 tablespoons Brunk Black Blend BBQ Rub
  • 1 tablespoon aluminum-free baking powder
  • 1 tablespoon neutral oil, plus more for the grill grates
  • 2 tablespoons honey
  • 1 tablespoon fresh lime juice
  • 1 teaspoon soy sauce
  • 3 scallions, trimmed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 small garlic clove, finely grated
  • 1 tablespoon fresh lime juice, for the ranch
  • Salt, to taste
  • Lime wedges, for serving

Instructions

  1. In a large bowl, toss the wings with the Black Blend, baking powder, and oil until every piece is evenly coated. Let them sit uncovered in the refrigerator for at least 30 minutes, or up to overnight.
  2. Heat a gas grill to medium-high, about 400 to 425°F, and clean and oil the grates. Set up a cooler, indirect-heat zone by turning one burner to low or leaving one side unlit.
  3. Grill the wings over indirect heat, lid closed, for 20 to 25 minutes, turning once, until the skin is beginning to tighten and the thickest pieces are nearly cooked through.
  4. While the wings cook, whisk the honey, lime juice, and soy sauce in a small bowl. In a second bowl, stir together the mayonnaise, sour cream, parsley, chives, garlic, and ranch lime juice.
  5. Move the wings over direct heat and grill for 2 to 3 minutes per side, turning often, until deeply browned and the thickest wing reaches 165°F. Brush with the honey-lime glaze during the final minute so it gets glossy without burning.
  6. Grill the scallions over direct heat for 1 to 2 minutes, turning until lightly charred. Slice them and fold them into the ranch. Taste and add salt if needed.
  7. Pile the wings onto a platter, spoon the charred scallion ranch alongside, and serve with lime wedges while the edges are still crackly.

Brunk tip

Keep a cooler side of the grill ready. The indirect-then-direct move gives the wings time to render and cook evenly, then lets Black Blend build that smoky, peppery crust without scorching.