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.
