Grilled Ghost Pepper Chicken Wings

Pat the chicken wings completely dry with paper towels. Removing excess moisture helps the wings develop a better grilled texture. Place the wings in a large bowl and toss with olive oil, garlic powder, smoked paprika, onion powder, salt, and black pepper until evenly coated. Let the seasoned wings rest for 10–15 minutes while preparing the grill.

Preheat your grill to medium-high heat, around 400°F. Lightly oil the grill grates to prevent sticking. Arrange the chicken wings over indirect heat and close the grill lid. Cooking the wings with indirect heat first allows them to cook evenly without burning the outside.

Grill the wings for about 20–25 minutes, turning every 5–7 minutes until the skin becomes golden and slightly crispy. Move the wings over direct heat during the final few minutes to create a smoky char and crisp the skin. Make sure the internal temperature reaches 165°F before removing them from the grill.

In a small bowl, combine melted butter, ghost pepper sauce, honey (if using), and lime juice. Transfer the grilled wings to a large bowl and toss thoroughly with the spicy butter sauce until every wing is coated. Serve immediately while hot.