Description
Grill Master Chicken Wings offer a deliciously tangy and spicy flavor with a perfect char from the grill. Marinated in a blend of soy sauce and Italian dressing, then coated with a buttery hot pepper sauce, these wings are juicy, flavorful, and perfect for any gathering or game day.
Ingredients
Scale
Chicken Wings
- 3 pounds chicken wings, cut apart at joints, wing tips discarded
- ½ cup soy sauce
- ½ cup Italian-style salad dressing
Spicy Butter Sauce
- ¼ cup butter
- ¼ cup hot pepper sauce (such as Frank’s RedHot), or to taste
- 1 teaspoon soy sauce
Instructions
- Marinate Wings: Combine chicken wings, ½ cup soy sauce, and Italian dressing in a large resealable plastic bag. Coat the wings thoroughly with the marinade, squeeze out excess air, and seal the bag. Refrigerate and marinate for 4 hours to overnight to enhance flavor and tenderness.
- Preheat Grill: Preheat an outdoor grill to medium-high heat and lightly oil the grill grate to prevent sticking.
- Prepare Spicy Butter Sauce: In a small saucepan over low heat, melt the butter. Stir in the hot pepper sauce and 1 teaspoon soy sauce until well combined. Remove from heat and set aside.
- Dry the Wings: Remove the chicken wings from the marinade and pat them dry with paper towels. Discard any leftover marinade to avoid contamination.
- Grill the Wings: Place the wings on the preheated grill. Cook, turning occasionally, until wings are golden brown and cooked through, about 25 to 30 minutes. Use an instant-read thermometer to ensure the internal temperature reaches 165°F (74°C).
- Toss in Sauce: Transfer the grilled wings to a large bowl. Pour the spicy butter sauce over them and toss until all wings are evenly coated with the flavorful sauce. Serve hot.
Notes
- Marinating the wings overnight intensifies the flavor and helps tenderize the meat.
- Use a grill thermometer to maintain consistent medium-high heat around 375°F to 450°F for best results.
- If you prefer less heat, reduce the amount of hot pepper sauce in the spicy butter sauce.
- Discard any leftover marinade to avoid cross-contamination risks.
- For extra crispy skin, consider finishing wings over direct high heat for the last few minutes of grilling.
