Honey Butter Grilled Chicken Wings with Parsley Sauce

As if the Honey Butter and Horseradish weren't enough deliciousness for these grilled wings, we add a parsley puree to finish. Making this one special grilled chicken wing recipe that you must try soon.

Course Main Course Chicken

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings

Calories 725kcal

Author Lea Ann Brown

Ingredients

1 stick unsalted butter
2 cloves small garlic finely chopped or grated
2 Tablespoons fresh lemon juice
1 1/2 Tablespoons honey
1 Tablespoon prepared horseradish
2 Tablespoon finely chopped parsley plus 1 cup packed parsley leaves
salt and pepper to taste
1/3 cup extra-virgin olive oil plus more for brushing
20 chicken wings separated into wings and drumettes

Instructions

In a microwave safe bowl, gently melt the butter. When melted, stir in half of the garlic, 1 tablespoon of the lemon juice, the honey, horseradish and chopped parsley. Season generously with salt and pepper.
In a small saucepan of salted boiling water, blanch the parsley leaves until bright green, about 1 minute. Drain and cool under running water. In a blender, puree the parsley with 2 tablespoons of water and the remaining garlic and 1 tablespoon of lemon juice until nearly smooth. With the machine on, gradually add the 1/3 cup of oil until incorporated. Season the parsley sauce with salt and pepper.
Light a grill. Brush the chicken wing pieces with oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until charred in spots and just cooked through, 20 to 25 minutes. For the last 10 minutes baste the chicken with the honey butter as you grill and turn. Transfer the chicken to a platter or plates and serve with the parsley sauce.

Nutrition