“Top Chef”'s Kelsey Barnard Clark Turns Up the Heat at Her Tailgates with These Honey and Piri-Piri Chicken Wings

"This dish can be 'blow your mouth off' hot or just have a subtle kick, so definitely use it sparingly," says the 'Southern Get-Togethers' cookbook author

Kelsey Barnard Clark likes to play with heat levels in her tailgate-friendly wing recipe.

"Piri-piri chiles are roughly 10 times hotter than jalapeños, making it the perfect pepper for a hot wing," says the author of the Southern Get-Togethers cookbook about her "sweet and sticky" wings. "This dish can be 'blow your mouth off'-hot or just have a subtle kick, so definitely use it sparingly."

Football watchers can get a few days ahead of their tailgating parties, according to the Top Chef alum. "I love to marinate these up to three days in advance, which means all you have to do is pop them in the oven," she says.

"Wings are the perfect party food. They have their own handle and are an ideal conduit for any sauce, spice or condiment — and, most importantly, they are freaking delicious, y’all," Clark adds.

Related: Caroline Manzo's Hot Dog with Peppers, Onions and Potatoes 'Brings a Smile' to Everyone at a Tailgate

Kelsey Barnard Clark's Honey and Piri-Piri Chicken Wings

½ cup ghee or garlic ghee, melted

6 garlic cloves, thinly sliced

1 tsp. garlic powder

1 tsp. smoked paprika

1 tsp. dried oregano

Pinch of crushed red pepper

¼ cup, plus 1 tsp. honey, divided

2 tsp. kosher salt, divided

3 lbs. chicken wings, cut at joints, wing tips discarded, rinsed and patted dry

2 lemons, divided

¼ cup piri-piri sauce

1 tsp. freshly ground black pepper

Cooking spray

1 lime, cut into wedges

Fresh cilantro or basil, for garnish

1. Whisk together ghee, sliced garlic, garlic powder, smoked paprika, oregano, crushed red pepper, 1 teaspoon of the honey and 1 teaspoon of the salt in a medium bowl. Add chicken; toss to coat. Cover and refrigerate for at least 1 hour or up to 3 days.

2. Preheat oven to 450°. Line a rimmed baking sheet with aluminum foil, and fit a wire rack inside. Spray rack with cooking spray; arrange chicken in a single layer on rack.

3. Bake in oven 25 minutes, or until lightly golden. Flip chicken over, and bake until well-browned, about 25 minutes.

4. Meanwhile, squeeze juice from lemons into a small saucepan to measure ½ cup; whisk in piri-piri sauce, black pepper and remaining ¼ cup of honey and 1 teaspoon salt. Bring to a boil over medium-high heat; cook until reduced by half, about 6 minutes.

5. Remove from oven. Brush wings with the piri-piri sauce mixture. Bake for 5 minutes. Flip chicken over, and glaze again; cook until glaze is set and the internal temperature reaches 165°, about 5 minutes longer.

6. Cool 10 minutes. Squeeze lime wedges over the top; sprinkle with cilantro or basil.

Serves: 6

Active time: 30 minutes

Total time: 1 hour, 25 minutes