If you’re craving something crispy, flavorful, and downright addicting, you’ve got to try this Grilled Chicken Wings with Tangy Hot Sauce and Buttery Marinade Recipe. It’s my go-to when I want wings that have that perfect balance of a buttery marinade soaking into tender meat and a tangy hot sauce that wakes up your taste buds. Whether you’re hosting a casual party or just treating yourself on a weeknight, these wings bring the kind of comfort and zest that makes everyone ask for more.
Ingredients You’ll Need
This recipe uses simple, everyday ingredients that work together beautifully to create a mouthwatering experience. Each component plays a key role, whether it’s adding moisture, a punch of flavor, or that irresistible golden hue on the grill.
- Chicken wings (3 pounds): Flats and drumettes provide the perfect ratio of meat to crispy skin.
- Extra-virgin olive oil (3 tablespoons): Helps the marinade coat the wings evenly while keeping them juicy.
- Low-sodium soy sauce (3 tablespoons + ½ tablespoon): Adds umami depth without overpowering the bright hot sauce notes.
- Garlic powder (2 teaspoons): Infuses warmth and a savory foundation.
- Kosher salt (½ teaspoon): Essential for enhancing all the other flavors.
- Ground black pepper (½ teaspoon): Gives a slight bite to balance the buttery sweetness.
- Unsalted butter (¼ cup, melted): Provides richness and a silky texture in the hot sauce.
- Hot sauce (⅓ cup, such as Frank’s RedHot): Brings the signature tangy heat we all love in wings.
- White vinegar (½ tablespoon): Lends brightness and sharpness to cut through the richness.
How to Make Grilled Chicken Wings with Tangy Hot Sauce and Buttery Marinade Recipe
Step 1: Prep and Marinate the Wings
Start by prepping the wings if they’re whole: trim off the wing tips and separate the flats from the drumettes by slicing through the joint. Pat them super dry to get that crispy finish on the grill. Combine olive oil, soy sauce, garlic powder, salt, and pepper in a bowl, then toss the wings in this simple marinade. Refrigerate for at least 4 hours or even overnight to let all those flavors sink in deeply.
Step 2: Preheat the Grill and Make the Sauce
Heat your grill to 425°F, letting the wings come up to room temperature while you prepare the sauce. Melt the butter in a saucepan over medium heat, then whisk in hot sauce, soy sauce, and white vinegar. Adjust the balance as you like, aiming for that signature tangy hot sauce and buttery marinade combo that makes these wings unforgettable.
Step 3: Grill the Wings
Place the wings on the hot grill and cook them for 12 to 18 minutes until they reach an internal temperature between 170 and 180°F. Flip them every 4 to 5 minutes to ensure even cooking and avoid scorching. You’ll see that gorgeous golden color develop along with a crispy skin that’s hard to resist. Once done, let them rest briefly off the heat.
Step 4: Toss with Sauce or Serve on the Side
The final step is the best part—coat the grilled wings in your tangy hot sauce and buttery marinade or serve that sauce on the side for dipping. Either way, you get to enjoy a saucy masterpiece tailored to your craving!
How to Serve Grilled Chicken Wings with Tangy Hot Sauce and Buttery Marinade Recipe
Garnishes
Add a sprinkle of chopped fresh parsley or cilantro for a pop of green freshness. Thinly sliced green onions or a dash of sesame seeds also bring a lovely contrast to the bold flavors and keep things visually appealing.
Side Dishes
These wings are superstar guests at any meal, so pair them with crispy celery sticks, creamy blue cheese dressing, or crunchy coleslaw to balance the heat. For heartier options, garlic mashed potatoes or grilled corn on the cob ignite that perfect summer barbecue vibe.
Creative Ways to Present
Serve the wings on a large wooden board lined with parchment for a rustic look at parties. For a fun twist, present them in individual portions with mini dipping cups of the buttery hot sauce. You can even skewer a few wings for an appetizer platter that’s easy to grab and enjoy.
Make Ahead and Storage
Storing Leftovers
Grilled Chicken Wings with Tangy Hot Sauce and Buttery Marinade Recipe leftovers keep well in an airtight container in the refrigerator for up to 3 days. They remain juicy and flavorful, ready to satisfy those wing cravings again.
Freezing
If you want to save some wings for later, freeze them after grilling and cooling by placing them in a freezer-safe container or bag. They keep for about 1 to 2 months—perfect for quick snacks or an unexpected party emergency.
Reheating
To reheat without losing that signature crispiness, place wings on the grill over indirect heat or use a preheated oven at 350°F for about 5 minutes. An air fryer also works wonders, bringing back that perfect crisp while warming the meat through gently.
FAQs
Can I use frozen wings for this recipe?
Absolutely! Just make sure to thaw them completely in the refrigerator before marinating so they absorb all those great flavors and cook evenly on the grill.
What if I prefer milder wings?
No problem! Simply reduce the amount of hot sauce in the wing sauce or swap it out for a milder variety. The buttery marinade still gives tons of flavor without the spicy kick.
Can I bake the wings instead of grilling?
You sure can! Bake them in a preheated oven at 425°F for about 35 to 40 minutes, turning halfway through for even crispiness. Finish by tossing in the tangy hot sauce and buttery marinade.
Is this recipe suitable for a large gathering?
Definitely. It scales up easily—just multiply the ingredients and cook the wings in batches on the grill. It’s a guaranteed crowd-pleaser!
How do I know when the wings are fully cooked?
The internal temperature should reach between 170°F and 180°F for tender and juicy wings. If you don’t have a thermometer, look for clear juices running when pierced and golden, crispy skin.
Final Thoughts
There’s nothing quite like the joy of biting into wings that deliver crispy skin, tender meat, and a sauce that perfectly balances tangy heat and buttery richness. I hope you give this Grilled Chicken Wings with Tangy Hot Sauce and Buttery Marinade Recipe a try soon—it’s destined to become one of your favorite go-to recipes for gatherings, game days, or simply when you need a delicious pick-me-up. Happy grilling!
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Grilled Chicken Wings with Tangy Hot Sauce and Buttery Marinade Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 4 hours 45 minutes
- Yield: 4 to 6 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: American
Description
Crispy and flavorful grilled chicken wings marinated in a savory blend of olive oil, soy sauce, and spices, then tossed in a buttery, tangy hot sauce. Perfect for parties or casual gatherings, these wings are grilled to perfection for a juicy, tender bite with a spicy kick.
Ingredients
For the Grilled Wings
- 3 pounds chicken wings (flats and drumettes)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
For the Wing Sauce
- ¼ cup unsalted butter, melted
- ⅓ cup hot sauce (such as Frank’s RedHot)
- ½ tablespoon low-sodium soy sauce
- ½ tablespoon white vinegar
Instructions
- Prepare the Wings: If necessary, split the wings into flats and drumettes by trimming off the wing tips and discarding them. Separate the drumette from the flat at the joint by locating the soft spot and slicing through with a knife. Pat the wings very dry and transfer them to a large bowl or zip-top bag.
- Marinate the Wings: In a small bowl, combine the olive oil, low-sodium soy sauce, garlic powder, kosher salt, and ground black pepper. Pour this marinade over the wings and toss to coat thoroughly. Seal the bag or cover the bowl and refrigerate for 4 hours or overnight to let the flavors develop.
- Preheat and Prepare the Grill: Remove the wings from the refrigerator and let them come to room temperature. Preheat your grill to 425°F (220°C) to ensure high heat for crispy, evenly cooked wings.
- Make the Wing Sauce: In a saucepan over medium heat, melt the unsalted butter and combine it with the hot sauce. Whisk in the low-sodium soy sauce and white vinegar until smooth. Taste and adjust the seasoning if desired.
- Grill the Wings: Place the marinated wings on the grill and cook for 12 to 18 minutes, turning every 4-5 minutes to prevent scorching and to ensure even cooking. The wings are done when they reach an internal temperature of 170 to 180°F (77 to 82°C) and are tender.
- Rest and Serve: Transfer the grilled wings to a serving plate or bowl and let them rest for a few minutes. Toss the wings with the prepared wing sauce or serve the sauce on the side for dipping.
Notes
- TO STORE: Store grilled chicken wings in an airtight container in the refrigerator for up to 3 days.
- TO REHEAT: Reheat wings on a grill over indirect heat for about 5 minutes, flipping occasionally, or in a 350°F oven or air fryer until warmed through.
