Hot Honey Wings with Red, White & Blue Slaw

Instructions

1. 01

   Generously season wings on all sides with Lane's BBQ Honey Sriracha and Meat Church Honey Hog BBQ seasoning. Finish with a light dusting of kosher salt to amplify all the flavors. Set aside while you prep the grill.

2. 02

   Fire up your Kamado Joe to 400°F using a two-zone setup — indirect heat on one side, direct heat on the other. This is the go-to setup for wings: you get the benefit of gentle, indirect cooking with the option to finish over the flame.

3. 03

   Place wings presentation side down over the indirect side of the grill, pointing the thicker drumette end toward the open flame for an even cook. Close the dome and cook for 30 minutes.

4. 04

   After 30 minutes, carefully flip the wings — the honey seasoning will cause some sticking, so take care not to tear the skin. Keep the thicker end facing the heat, close the dome, and cook for an additional 20 minutes.

5. 05

   Remove wings from the grill and toss lightly with Frank's RedHot Buffalo Sauce — just enough to complement the honey without overpowering it.

6. 06

   While the wings finish cooking, combine celery, red bell pepper, fennel, and blue cheese in a large bowl. Toss with blue cheese dressing until lightly coated. The fennel brings a bright, aromatic note that pairs beautifully with the sweet honey bark on the wings, while the red and white ingredients make for a festive, colorful presentation.