GRILL MASTER CHICKEN WINGS
These wings are always a hit! I grill them up before a party and keep them hot in a low oven. I always use Frank's RedHot® sauce. It's got lots of flavor and isn't too spicy.
Provided by PartyFil-Grillmaster
Categories Appetizers and Snacks Spicy
Time 30m
Yield 10
Number Of Ingredients 6
Steps:
- Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.
- Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve.
- Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes.
- Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.
Nutrition Facts : Calories 181.2 calories, Carbohydrate 2.3 g, Cholesterol 40.8 mg, Fat 14.6 g, Fiber 0.1 g, Protein 10.1 g, SaturatedFat 5.3 g, Sodium 1154.1 mg, Sugar 1.3 g
GRILLED CHICKEN WINGS
The marinade is simply wonderful and so easy. If you bite into one of these hot off the grill the rest may not make it into the house! Make extras because the kids will eat them cold the next day. I marinated the wings for 6 hours to overnight. I also use 1 tablespoon of fresh ginger finely grated instead of ground ginger.
Provided by Charlotte J
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut the chicken wings into three pieces and discard tips.
- Mix remaining ingredients into a bowl.
- Add wings and stir.
- Cover and marinate for 45 minutes.
- Place pieces on the grill and brush with remaining mixture.
- Grill over medium-hot coals about 15-20 minutes, turning once.
GRILLED JERK CHICKEN WINGS
Step up your tailgating game with these super-flavorful jerk wings.
Provided by Food Network Kitchen
Categories main-dish
Time 5h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Combine the scallions, oil, soy sauce, ginger, brown sugar, thyme leaves, allspice, cinnamon, garlic, Scotch bonnet peppers, lime zest and juice and 1/2 teaspoon ground black pepper in a food processor. Pulse until smooth. Reserve 1/2 cup marinade for basting later. Put the chicken wings and remaining marinade in a large resealable plastic bag. Rub the thyme sprigs between your hands and add to the bag. Seal the bag and massage to distribute the marinade evenly. Refrigerate for at least 4 hours or up to overnight. Remove to room temperature 30 minutes before grilling.
- Preheat a grill for indirect and direct grilling over medium heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Lightly oil the grill grates. Remove the wings from the bag and season all over with salt. Add the wings to the indirect-heat side. Cover and cook, flipping halfway through, about 20 minutes (the wings will be almost completely cooked at this point). Uncover the grill and baste the wings with some of the reserved marinade. Flip the wings onto the hot side of the grill to crisp up and cook, about 3 minutes, then baste, flip and cook until the wings are cooked all the way through, about 4 minutes more.
- Sprinkle with sliced scallions and serve with lime wedges.
GRILLED BUFFALO WINGS
Provided by Katie Lee Biegel
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a small bowl, combine the salt, pepper and garlic powder. In a large bowl, toss the wings with the salt mixture to evenly coat.
- Preheat a gas grill to medium heat (about 350 degrees F).
- Place the wings on the grill, crowding them together so that they are all touching (this goes against the conventional wisdom of giving meat room so it doesn't steam; you want them to steam so that they stay moist). Grill, flipping the wings every 5 minutes, for a total of 20 minutes of cooking.
- In the meantime, heat the butter, hot sauce, vinegar and honey in a saucepan over low heat and whisk to combine.
- In a clean large bowl, toss the wings with the sauce. Turn the heat up on the grill to medium high. Use tongs to remove the wings from the sauce and put them back on the grill until the skins crisp, 1 to 2 minutes per side. Put the wings back in the bowl with the sauce, toss and serve.
HOT AND SPICY GRILLED CHICKEN WINGS
Heat things up with our Hot and Spicy Grilled Chicken Wings. This recipe is perfect for a cookout. These Hot and Spicy Grilled Chicken Wings include tangy, creamy flavor that you'll love.
Provided by My Food and Family
Categories Chicken
Time 45m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 400ºF.
- Place wings in single layer in shallow foil pan. Place pan on grate over unlit area; close lid. Grill 20 min. or until wings are lightly browned, monitoring for consistent temperature.
- Meanwhile, mix mayo, hot pepper sauce and garlic powder until blended. Reserve 1/2 cup mayo mixture; mix remaining mayo mixture with ranch dressing.
- Brush both sides of wings generously with reserved mayo mixture. Grill 15 min. or until wings are done. Serve with dressing mixture.
Nutrition Facts : Calories 320, Fat 29 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 370 mg, Carbohydrate 0.8553 g, Fiber 0 g, Sugar 0 g, Protein 13 g
CRISPY GRILLED WINGS
My family is full of chicken-wing fiends. If there's a wing-eating contest, my husband is entering. Same goes for our 9-year-old daughter, who's very proud of her record (16 wings). Our preference is crispy wings, which can be achieved on the grill with cornstarch. -Audrey Alfaro, Boise, Idaho
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 20 pieces.
Number Of Ingredients 8
Steps:
- Using a sharp knife, cut through the 2 wing joints; discard wing tips. Place remaining wing pieces in a large bowl. Add oil; toss to coat. Sprinkle with remaining ingredients; toss to coat., Grill wings on an oiled grill rack, covered, over medium heat or broil 4 in. from the heat, until crisp and juices run clear, 20-25 minutes, turning occasionally.
Nutrition Facts : Calories 60 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 166mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 5g protein.
SPICY GRILLED CHICKEN WINGS
We make these all the time! Some marinades need just a short time, but this really tastes amazing if you let it take up space in your fridge for at least 12 hours, preferably up to 48 hours. They taste great at room temperature, so you can even cook them in advance. Prep time, as always, includes marinating time.
Provided by Mirj2338
Categories Lunch/Snacks
Time 12h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Place the pepper and salt in a medium bowl.
- Add the garlic cloves and crush into the salt and pepper to make a thick paste.
- Add the lemon juice, crushed red pepper, and hot sauce.
- Whisk in the olive oil slowly until well combined.
- Place the chicken wings in a large sealable plastic bag.
- Add the marinade and seal the bag tightly.
- Shake the bag well to coat.
- Refrigerate for 12-48 hours.
- Remove the chicken wings from the refrigerator and let sit at room temperature for 25-30 minutes while heating the grill.
- Grill over medium-high heat, flipping frequently and brushing with the marinade for 15-20 minutes or until cooked through.
- Do not brush the wings with the marinade for the last five minutes to make sure the juices all cook thoroughly.
- Throw away the marinade.
- Serve hot, at room temperature, or chilled (see how versatile this is?).
- The wings can be refrigerated for up to 2 days before serving chilled, or reheated.
Nutrition Facts : Calories 337.4, Fat 27.3, SaturatedFat 5.8, Cholesterol 87.4, Sodium 472.2, Carbohydrate 1.4, Fiber 0.2, Sugar 0.3, Protein 21
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