Chicken Wing Skewers

chicken wings on a green plate with orange slices
Prep Time
55 min
4 servings

Grilled wings in a sweet honey orange glaze.



- 2 ½ lbs chicken wings (about 12 wings)
Tbsp vegetable oil
tsp fresh orange zest
tsp ground fennel seeds
tsp kosher salt
tsp freshly ground white peppercorns
Honey Glaze, recipe follows

Honey Glaze

cup orange juice
cup honey
tsp kosher salt



Special equipment: eight 10-inch metal skewers

Step 1

Preheat your grill (propane, charcoal or wood fired) to medium-high heat.

Step 2

Remove the wing tips from the chicken wings and save for another use, or freeze to make a stock. Cut the wings in half at the joint to separate the drums and the flats.

Step 3

Mix the vegetable oil, orange zest, fennel seeds, salt and pepper in a small bowl. Toss the drums and flats in this mixture to coat well.

Step 4

Separate the drums and flats to skewer. First skewer the flats using 2 metal skewers, one on each end of the flat placed lengthwise. You should be able to fit 6 flats per pair of skewers. Now, skewer the drums only with 2 skewers, one on each side of each drum. For even cooking, alternate the placement of the meatier end as you add on each piece. You should be able to fit 6 drums per pair of skewers. After the skewering assembly, you will have a total of 2 lines of flats and 2 lines of drums ready for grilling.

Step 5

Transfer the wings onto the grill over direct heat and grill for 6 minutes per side on medium-high heat. Remember the metal skewers will be hot; use sturdy tea towels or long tongs to help with flipping.

Step 6

Turn the heat down to medium. At this point (the wings will be about three-quarters done), brush the top side of the wings with the Honey Glaze. Grill for 8 to 10 minutes, then flip onto the other side and glaze again. Grill for another 8 to 10 minutes. Remove from the heat and let rest for 5 minutes; the glaze will still be very hot. Serve warm.

Step 7

Put the orange juice, honey and ½ cup water in a small pan on medium heat. Cook, stirring occasionally, until the liquid has reduced to maple syrup consistency, about 8 minutes (the glaze will thicken very slightly as it cools down). Season with salt and set aside.

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