Sweet & Smoky Mezcal Grilled Wings

A bold new take on wings from our newest host, Myles.

There’s nothing like wings hot off the grill during the summer — and today we’re cranking up the flavor. Myles is bringing you a sweet, smoky, and just-spicy-enough wing recipe that’s perfect for your next cookout. 

With a little help from mezcal, two incredible spice blends, and that signature FOGO fire, these wings will steal the show at any BBQ.

1. Prep & Season the Wings 

   Pat your wings dry and place them in a large mixing bowl. Add your neutral oil, baking powder, salt, and pepper, and mix well to coat. 

   Next comes the flavor: 

   Myles likes to go heavy on the Blknd spice for that smoky kick and lighter on the Honey Killer Bee for a touch of sweetness. Toss the wings until everything is evenly coated. 

   “I’m a drum-and-flat kind of guy — don’t bring me all flats! Gotta have that balance.” – Myles 

2. Fire Up Your Grill with FOGO

    

   Place 2 FOGO Starters inside your FOGO Blaze Ball and light them up. Once they’re going, pile on your favorite FOGO Premium Lump Charcoal. 

   Let it catch and ash over until you’ve got a steady heat zone. You’ll want to set up for direct grilling at first, with some space for indirect heat later on. 

3. Grill the Wings 

   Add the wings to your hot grate directly over the coals. 

   Grill them for about 30–45 minutes, flipping occasionally until the skin starts to brown and they reach an internal temperature of 165°F. 

   You’ll finish them over high heat to get that crispy char at the end. 

4. Build the Glaze 

   While the wings cook, combine all the glaze ingredients in a saucepan:

   - Mezcal 

   - Hot honey

   - Soy sauce 

   - Lime juice 

   - Smoked paprika 

   - Garlic 

   - Chili powder 

   Heat gently and stir until smooth and slightly thickened. Taste and adjust the sweetness or spice to your liking — recipes are guidelines, not rules! 

   “Use garlic paste if you’ve got texture issues. Trust me, it makes a smoother sauce.” – Myles 

5. Crisp, Sauce & Toss 

   Once the wings are cooked through, move them back over direct heat. Let them pick up some crispy char on both sides. 

   Then transfer them to a bowl and toss in that mezcal glaze until perfectly coated. Add chopped cilantro if you're feelin’ fancy, and serve immediately.