Place wings in a large bowl and rinse with cool water. Add rice wine vinegar, sriracha, salt and 1/2 of the honey. Fold to incorporate all the ingredients and coat the wings evenly.

Using the slow and low method of BBQ'ing, set grill temperature to 225-240°F. If using coals, let them burn off and move over to one side of the grill.

Place the wings on the grill, cover with a lid and cook for 12-14 minutes before turning once and letting them cook for an additional 15-18 minutes.

Open the lid and turn the wings one more time. Brush the remaining honey onto the wings.

Let the wings cook for 5-8 more minutes, remove from heat and serve them up hot and juicy!

Recipe courtesy of Chef Michell Sanchez, Grilling Expert and Owner/Executive Chef of Latin House Grill, made for the National Honey Board