Grill Master Chicken Wings
This recipe delivers flavorful grilled chicken wings, first marinated in a savory soy and Italian dressing blend. The wings are then grilled to perfection, boasting crispy skin and tender meat. A final toss in a rich, buttery hot sauce coats each wing, creating a delicious balance of savory, tangy, and spicy notes, ideal for any gathering.
Equipment
- 1 Large Mixing Bowl
- 1 Grill (Charcoal or Gas)
- 1 Tongs For turning wings on the grill
- 1 Small Saucepan For making the finishing sauce
- 1 Whisk For emulsifying the sauce
Ingredients
Main
- 3 pounds chicken wings cut apart at joints, wing tips discarded
- 0.5 cup soy sauce
- 0.5 cup Italian-style salad dressing
- 0.25 cup butter
- 0.25 cup hot pepper sauce such as Frank's RedHot®, or to taste
- 1 teaspoon soy sauce
Instructions
- Prepare chicken wings by cutting them apart at the joints and discarding the wing tips.
- In a large bowl, combine 0.5 cup soy sauce and Italian-style salad dressing. Add the prepared chicken wings, toss to coat, and marinate in the refrigerator for at least 30 minutes, or preferably several hours.
- While wings marinate, prepare the finishing sauce: in a small saucepan, melt 0.25 cup butter over low heat.
- Once butter is melted, remove from heat and whisk in 0.25 cup hot pepper sauce and 1 teaspoon of soy sauce until well combined.
- Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
- Remove chicken wings from the marinade, allowing excess liquid to drip off. Discard the remaining marinade.
- Place the wings on the preheated grill. Grill for 20-25 minutes, turning occasionally, until the wings are cooked through, golden brown, and crispy. Ensure an internal temperature of 165°F (74°C).
- Transfer the hot grilled wings to a large bowl.
- Pour the prepared butter-hot sauce mixture over the wings and toss thoroughly to coat each wing evenly.
- Serve the Grill Master Chicken Wings immediately and enjoy.
Notes
For optimal flavor penetration, marinate the chicken wings for at least 2 hours, or preferably overnight in the refrigerator. Ensure the wings are patted dry before grilling to promote crispier skin and prevent steaming. When grilling, use medium-high heat for direct grilling, turning frequently to achieve even browning and prevent charring. An internal temperature of 165°F (74°C) is crucial for doneness. The hot pepper sauce amount is to taste; adjust for your preferred spice level. Consider adding a touch of garlic powder or a dash of smoked paprika to the marinade for added depth. For a glaze-like finish, baste the wings with the butter-hot sauce mixture during the last few minutes of grilling.