Author: Susanne at dishwithme.com
Hot wings. That is what I typically call wings, but they aren’t always hot. I make different versions, like, Asian sticky wings, garlic parmesan, Thai chili, etc. BUT, the super bowl is coming soon, so, this recipe is going to be dedicated to regular, old school hot wings. Except better, because they are grilled! Yep, grilling them makes them extra good AND leaves you with less mess, so here’s to quick grilled hot wings!
Typically, chicken wings are fried, and I like them fried, but I LOVE them grilled! Actually, I love almost anything grilled.
You can enjoy them without sauce, simply seasoned and cooked, but, to me, it’s all about the sauce.
I’ve heard people say hot wings are a summer thing. I beg to differ…hot wings are a hit any time of the year. Hot wings are not something we have all the time around this house, but we love them, big time, especially served with my Blue cheese dressing or ranch dressing. Oh, yeah.
HELPFUL HINTS FOR QUICK GRILLED HOT WINGS
You can buy chicken wings whole and cut them up yourself, or already cut up. I buy them already cut up. I am no fan of cutting through bones.
Get the temperature of your grill to about 400° before you start cooking the wings.
Use a meat thermometer. Chicken should be cooked to an internal temperature at least 165°F, or to your preference.
I use a fairly small amount of charcoal because the wings cook incredibly fast, so, even if they need to be cooked in 2 batches, the heat will last. That way, less charcoal is used. If you are using a gas grill, simply disregard this.
- Chicken wings
- Fresh garlic
- Kosher salt
- Freshly ground black pepper
- Granulated onion powder
- Dark brown sugar
- Kinder’s Buttery Steakhouse Seasoning
- Worcestershire sauce
- Juice from pickled jalapenos
- Frank’s hot wing sauce
LINKS TO RECIPES TO PAIR WITH THIS ONE
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LINKS TO PRODUCTS/EQUIPMENT USED.
I use this Weber grill to make my grilled wings.
Tongs are a must for grilling these bad boys.
I use this large pan for making the sauce.
I add my sauce to a large bowl to toss the wings.
- Grill I use the Weber charcoal grill with attached table
- Large bowl
- large pan
- 3 pounds Chicken wings rinsed and dried on/with paper towels
- 1 teaspoon Kosher salt
- 25 grinds Freshly ground black pepper
- FOR THE SAUCE
- 1 stick Butter
- 1 clove Fresh garlic
- 1 teaspoon Granulated onion powder
- 1 teaspoon Dark brown sugar
- 1 teaspoon Kinder's buttery steakhouse seasoning
- 2 cups Frank's hot wing sauce bottled, store bought
- 2 teaspoons Worcestershire sauce
- 2 Tablespoons Juice from jarred pickled jalapenos
- Blue cheese or ranch dressing for dipping, see linked recipes
- Rinse chicken wings and place onto paper towels to dry. Pat the tops dry with paper towels.
- Start grill. Allow heat to reach 400°F.
- Make the sauce. Melt the butter in a pan on medium heat. Add the garlic and spices and cook for minute. Add the Worcestershire sauce, pickled jalapeno juice and Frank's hot wing sauce. Mix ingredients together. Heat long enough to warm. Set aside.
- Place wings onto a platter or baking tray and sprinkle each side very, very lightly with Kosher salt and pepper.
- Place wings onto the heated grill and close lid. Cook for 7 minutes, then flip and cook for 7 minutes on the 2nd side, or until desired temperature is reached.
- Remove the wings from the grill and toss them in the sauce. Immediately ready to serve.
- Enjoy friends!