- 5 Pounds chicken wings
- 2 Cups mayonnaise
- 1/3 Cup hot sauce
- 1/3 Cup barbecue sauce
- Dash of freshly squeeze lemon juice
- 1 gallon water
- 1/2 Cup salt
- 3 cloves garlic
- 2 Tablespoons chile flakes
In a large sauce pot, bring water, salt, chile flakes, and garlic to a boil until the salt dissolves. Remove the heat and cool. Add the wings and let them sit for 2 hours
Mix together the mayo, hot sauce, BBQ sauce, and lemon juice. Remove the wings from the water and pat dry. Add them to mayo mixture and let them marinate for 1 hour.
Preheat the grill to 400 degrees.
Remove from the marinade and place on the grill, turning frequently until internal temperature is 180 degrees, about 20 minutes.
Calories Per Serving387
Folate equivalent (total)9µg2%
Buffa-Que WingsSteven Raichlen
Buffalo wings were born on October 30, 1964, at the Anchor Bar in Buffalo, New York. The occasion, legend has it, was a happy confluence of a houseful of hungry teenagers and an overshipment of chicken wings. Anchor proprietor Teressa Bellissimo deep-fried said wings, tossed them with melted margarine and hot sauce, and served the house blue cheese salad dressing with them as a dipping sauce. The rest, as they say, is history.
More Grilled Chicken Wing Recipes:
How Many Grilled Chicken Wings Can You Eat?
Because Barry's wings were barbecued (or roasted, I was never sure), and they could be ordered with sauce on the side, I had routinely eaten dozens at a sitting. I started with 25 wings, which went down easy. Another few Pabst Blue Ribbons and I was on to my second 25. Again, easy-peasy.
It was the final 25 that got me. Mind you, as a cross country runner I weighed maybe 140 pounds. The last dude who got his name on the plaque was a fireman from Middle Island who was 6'7" and weighed four bills, easy.
I hit a wall when I got to 60 wings. At the urging of my teammates (screaming, more like, because they didn't want to pay their bar tab), I managed to choked down another 7 wings before I gave up.
1. Preheat your oven to 210 degrees C (410 F).
2. To make chicken wings extra crispy, pat them dry after rinsing and coat with baking powder, paprika and salt.
3. Place chicken wings onto a parchment covered baking sheet, making sure that they are not touching. Bake for 20 minutes, flip and continue baking for 10 minutes more.
4. Mix ingredients for the sauce. Cover the wings with a thick layer of sauce during the last 5-7 minutes of cooking. Repeat when the wings are done. Serve immediately.
Start with three pounds of chicken wings
Wings will be extra crispy when you coat them with baking powder, paprika and salt before baking
Line neatly on a parchment covered baking pan
Worcestershire, honey, vinegar and other ingredients give the sauce the perfect tangy taste
Cover wings with sauce during and after cooking for extra flavor
The perfect party appetizer!
Grilled Chicken Wings Are One of Summer's Greatest Pleasures
There comes a time in every griller’s life—a moment when they make the leap from grilling simple foods like burgers and hot dogs to more challenging proteins like pork tenderloin and butterflied chicken. But I’m here to tell you that there’s a stepping stone between newbie griller and advanced blue-ribbon pitmaster. A stepping stone composed entirely of chicken wings.
You might never think of making chicken wings in the summer. And I can't blame you. The default chicken-wing preparation is Buffalo wings, and it would be absurd to heat up a big pot of oil and start deep-frying in the middle of a scorchingly hot day.
But chicken wings also take to the grill like a duck to water. (Poultry metaphors!) The skin acts as insulation, protecting the meat from overcooking while getting deliciously scorched and crisp from the grill's heat. And since wings are much smaller than other chicken parts, they cook up way faster (in a mere 15 minutes), making them the ideal appetizer to throw on the grill first, helping to calm ravenous BBQ guests while they wait for the main event.
Even better, since wings cook through so quickly, you don't need to bother with direct/indirect heat zones—just grill them, turning occasionally, over direct medium heat, and they'll turn perfectly golden brown.
As for seasoning, any favorite marinade will work equally well on chicken wings, and again, since they're so small, they'll soak it up in a flash (or at least in an hour or so). Just one word to the wise: resist the urge to make your wings even smaller by cutting off the wing tips or separating them into drumettes and "flats" (the flat, two-boned section of the wing). The bigger your wings are, the easier they are to move around on the grill—and those wing tips get nice and toasty, too. Sure, folks will need to pull them apart to eat them, and they'll probably scorch their fingers in the process. But that's all part of the joy of eating wings in the first place.
5 Delicious Grilled Chicken Wings Recipes
Who doesn’t love good grilled chicken wing? Chicken wings are tasty especially when grilled. They are the perfect party food for cookouts, tailgating or even watching the game at home with your friends. They’re easy to pick up and eat on the go, you can dunk them in different sauces if you choose, and there are many ways you can make them to fit anyone’s taste.
If you want to grill some tasty chicken wings but don’t know where to start, why not try any of the following recipes? We’ve already covered Cajun Chicken Wings on the blog, but today we have not only one, but five more easy and quick grilled chicken wings recipes!
Every one of these chicken wing recipes were handpicked and based on recipes found on popular recipe websites. From classic tastes to something new, any one of these 5 delicious recipes for grilled chicken wings, will be a guaranteed hit for just about anybody’s taste. Each of these are easy to follow recipes, and each is just as tasty as the last. Just try any, or all of these recipes. Your taste buds surely won’t be disappointed.
Honey Barbecue Chicken Wings
There’s nothing better than a classic taste. Honey barbeque has always been a favorite amongst wing lovers everywhere. These honey barbeque will leave you wanting more each time. They can be baked in the oven or cooked on the grill. For best results, bake them first then finish them on the grill. These wings are sticky so keep plenty of napkins nearby.
Here is a list of all of the ingredients that you will need for these wings: 18 chicken wings, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 1⁄2teaspoon sugar, 1⁄2teaspoon paprika, 1⁄2teaspoon black pepper, 1⁄4teaspoon cayenne, cooking spray.
For the sauce you will need the following ingredients: 1 cup barbecue sauce, preferably Hickory Smoke Flavor, 1⁄2cup honey, 2 tablespoons ketchup, 2 tablespoons hot sauce, 4 tablespoons butter, 1⁄2teaspoon garlic powder.
Easy BBQ Chicken Wings (Recipe)
BBQ Chicken Wings should be a staple for any grilling enthusiast. Here’s a really easy recipe that you’ll be able to pull out the bag at any cook-off or party. Just be prepared to fight for that last wing!
Everyone needs a go-to BBQ wings recipe, and this one has stood the test of time over the years. I’ve stripped back complicated marinades and dipping sauces, leaving you with simple wings that you can rely on.
This leaves you the real star of the show: The wings. These beauties are fall-off-the-bone delicious, and should have everyone reaching for more!
This recipes uses a really simple chicken injection marinade, just to help infuse a bit of sharp flavor into the mix. It’s just a simple soy sauce and vinaigrette blend, but there are so many different ingredients you could use here.
Feel free to experiment here. I’ve seen marinades using honey, chili sauce, crushed garlic, lime, ginger, sriracha, hoisin sauce, and much more.
Basically, if it has a bit of zing to it then it’s a contender for a marinade!
If you want to try a dipping sauce here, then I recommend taking a look at some of the ideas here. Failing that, I’ve been really enjoying Cola BBQ sauces recently. The combination of spice and sweetness offered by them goes really well.
If you’re not strapped for time then the best way to enhance the flavor of these little beauties is to make use of a good brine.
If you’ve never used a brine before then be sure to check out my guide on how to brine chicken wings. I walk you through all the steps, as well as everything you need to pull together an effective brining solution.
Finally, make sure you heat up your grill full before putting the wings on it. This will help to prevent the chicken from sticking to the grill.
Oven-Barbecued Chicken Wings Recipe
G: Over the years I noticed how Americans love chicken wings, especially at Super Bowl time. I didn't grow up with sweetness in main courses, so it took me some time to come around to barbecued chicken. In my version, I skip the ketchup and add some balsamico, peach preserves, and a splash of bourbon. I have to allow about a pound per person when I make them for dinner—they are that popular at our house.
D: I never considered myself a chicken-wing person until I had these. They are so tasty, and perfect for entertaining. And our kids love them.
To make the sauce: Melt the butter in a medium heavy-bottomed saucepan over medium heat. Add the onion and cook, stirring occasionally, until golden brown, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the tomato puree, peach preserves, balsamic vinegar, bourbon, honey, mustard, and hot red pepper sauce and bring to a simmer. Reduce the heat to low and simmer, stirring often, until thickened and reduced by about one quarter, 25 to 35 minutes. Remove from the heat and let cool.
Position racks in the center and top third of the oven and preheat the oven to 425°F.
To prepare the chicken: Mix the paprika, salt, thyme, black pepper, and cayenne pepper in a small bowl. Toss the chicken and oil in a large bowl to coat. Sprinkle with the spice mixture and toss again. Divide the wingettes between 2 large rimmed baking sheets.
Bake for 20 minutes. Remove from the oven and flip the wingettes over. Switch the positions of the baking sheets from top to bottom and continue baking until the wings are golden brown, about 20 minutes more. Transfer the wingettes to a large heatproof bowl. Add the sauce and stir gently to coat the wingettes. Pour off the fat from the sheets. Return the wingettes to a single sheet.
Bake until the sauce is glazed, 5 to 10 minutes. Transfer the wingettes and sauce to a platter and serve.
- 24 whole chicken wings
- 3 tablespoons olive oil
- Coarse salt and freshly ground pepper
- Pierre's Barbecue Sauce
Preheat oven to 400 degrees. Divide wings between 2 rimmed baking sheets. Drizzle each sheet with 4 1/2 teaspoons oil. Season each with 1/2 teaspoon salt and a pinch of pepper toss to combine. Bake until cooked through, about 30 minutes.
Preheat grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush wings with barbecue sauce. Grill, turning and brushing with sauce occasionally, until heated through and marked by grill, 6 to 7 minutes. Serve immediately.