Sweet & Spicy Pheasant Wings on Arteflame Grill - South Dakota

Introduction

Pheasant is a South Dakota favorite, and these Sweet & Spicy Pheasant Wings grilled on the Arteflame are a true outdoorsman's delight. Their sticky, flavorful glaze caramelizes beautifully on the flat cooktop, while the crispy edges from the high-temp sear deliver incredible texture. Grilling the wings using the unique reverse searing method locks in juiciness and allows for perfect doneness edge to edge. Get ready to impress at your next backyard feast.

Ingredients

• 2 lbs pheasant wings (drumettes and flats)
• 1/2 cup honey
• 2 tablespoons Sriracha sauce (or your favorite hot sauce)
• 1 tablespoon soy sauce
• 2 tablespoons butter (for grilling)
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• Chopped green onions (for garnish, optional)

Instructions

Step 1: Fire up your Arteflame Grill

1. Take 3 paper napkins and soak them with vegetable oil.
2. Place the napkins in the center of your Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Wait about 20 minutes for the grill to heat up — the center grill grate will reach over 1,000°F, perfect for searing.

Step 2: Prep your pheasant wings

1. In a bowl, lightly season the pheasant wings with salt, pepper, smoked paprika, and garlic powder.
2. Mix honey, Sriracha, and soy sauce in a separate bowl to create your glaze.

Step 3: Sear the wings on the center grate

1. Add a tablespoon of butter to the flat cooktop near the center.
2. Place your wings on the center grill grate to sear — let each side crisp for about 1-2 minutes.
3. Use tongs to flip and achieve even sear marks on all sides.

Step 4: Slow cook on the Arteflame flat top

1. Move the seared wings to the flat cooktop area just outside the center (medium to medium-low zone).
2. Baste the wings generously with your honey-hot glaze using a basting brush.
3. Cook slowly, turning every 3-4 minutes and reapplying glaze until the internal temperature reaches about 160°F.
4. Remember: remove the wings from the grill when they’re 15°F below final doneness; they’ll continue to cook.

Step 5: Rest and Serve

1. Let the wings rest for 5-10 minutes off heat to finish cooking and allow juices to redistribute.
2. Garnish with chopped green onions.

Tips

• Always sear the wings over the center grate first — the 1,000°F temperature locks in juices.
• Slow-cook on the outer flat top for precise doneness control and to avoid burning the glaze.
• Use butter instead of oil on the cooktop for a richer flavor crust.
• Don't walk away! These wings caramelize quickly — check and turn often.
• The Arteflame’s varying temperature zones make it easy to grill sides like corn or veggies at the same time.

Variations

1. Asian-Inspired Wings: Replace hot sauce with gochujang and add a dash of sesame oil to the glaze.
2. Maple Chipotle Wings: Use maple syrup instead of honey and add chipotle powder for smoky heat.
3. Lemon Pepper Garlic Wings: Skip the glaze and coat the wings in lemon pepper seasoning and minced garlic.
4. Buffalo Bleu Wings: Use buffalo wing sauce and top with crumbled bleu cheese after grilling.
5. BBQ Bourbon Wings: Mix your favorite BBQ sauce with a splash of bourbon instead of honey glaze.

Best pairings

• Grilled corn on the cob with herbed butter
• Charred sweet potatoes with cinnamon butter
• Grilled flatbread brushed with garlic and rosemary
• Cold amber beer or a bourbon lemonade
• Crisp coleslaw or grilled peach salad

Conclusion

Sweet and Spicy Pheasant Wings are the perfect way to honor South Dakota’s upland heritage. Whether you’re tailgating, family grilling, or just craving something smoky and flavor-packed, these wings deliver on all fronts — thanks to the unique sear zone and flat top combo of your Arteflame Grill.