Best Grilled Hot Sweet And Sticky Chicken Wings Recipes

Dad's Grilled Hot Wings image

Provided by Rosemary Mahoney Bement

Time 1h12m

Yield 8

Number Of Ingredients 6

5 pounds chicken wings
¼ teaspoon poultry seasoning salt, or to taste
1 dash garlic salt
freshly ground black pepper to taste
1 (8 ounce) bottle Buffalo wing sauce (such as Frank's RedHot®)
¼ cup butter

Steps:

Cut wings into sections and discard tips. Season with poultry seasoning salt, garlic salt, and black pepper.
Preheat grill for medium heat and lightly oil the grate.
Cook wings on the grill, turning occasionally, until skin is golden brown, about 45 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove wings from grill; keep grill hot.
Pour hot sauce into a deep, microwave-safe serving dish; add butter. Heat in a microwave oven until butter is melted, about 1 minute. Stir to combine.
Dip grilled wings into sauce and return to the hot grill. Cook for 3 minutes. Dip wings in sauce a second time; return to grill and cook 3 to 5 minutes more. Place wings in serving dish with remaining sauce.

Nutrition Facts : Calories 281.5 calories, Carbohydrate 4.2 g, Cholesterol 74.8 mg, Fat 20.4 g, Protein 19.9 g, SaturatedFat 7.5 g, Sodium 820.4 mg

Sweet and Sticky Chicken Wings image

Provided by Daphne Brogdon

Categories appetizer

Time 1h40m

Yield 8 servings

Number Of Ingredients 9

4 pounds chicken wings or drumettes
1/2 cup soy sauce
1/2 cup fresh lime juice
1/4 cup canola oil
1/4 cup honey
2 tablespoons grated fresh ginger
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, minced
1 small onion, chopped

Steps:

Put the chicken in a large resealable bag. Combine the soy sauce, lime juice, canola oil, honey, ginger, pepper flakes, garlic and onions in a large bowl and whisk to blend. Pour the marinade into the resealable bag and massage it into the chicken. Place in the refrigerator to marinate for at least 1 hour but not more than 2 hours total.
Heat a grill to medium heat.
Remove the chicken from the marinade, place on a baking sheet lined with paper towels and pat the chicken dry. Pour the marinade into a small pot and reduce by half over medium-low heat, about 10 minutes. Set aside to brush on the chicken when grilling.
Grill the chicken until the skin gets crispy, about 6 minutes. Flip, brush the cooked side with the reduced marinade and cook for another 6 minutes. Flip and brush again with the reduced marinade. Cook each side until nicely browned and slightly sticky, an additional 2 to 3 minutes per side. Transfer to a serving platter and serve.

Grilled Hot, Sweet and Sticky Chicken Wings image

Provided by Hey Jude

Time 30m

Yield 20 wings

Number Of Ingredients 11

1/2 cup ketchup
1/4 cup balsamic vinegar
2 tablespoons brown sugar
4 teaspoons garlic granules (PLEASE don't use garlic powder or garlic salt!)
4 teaspoons Worcestershire sauce
3 teaspoons Tabasco sauce (yes, THREE teaspoons)
2 teaspoons Dijon mustard
2 teaspoons paprika
2 teaspoons chili powder
20 chicken wings, wing tips removed
extra virgin olive oil

Steps:

In a medium bowl whisk together the first 9 ingredients (ketchup through chili powder).
Rinse the chicken wings under cold water and pat dry with paper towels.
Place in a large, resealable plastic bag and pour in the marinade.
Press the air out of the bag and seal tightly.
Turn the bag to distribute the marinade.
Place in a bowl and refrigerate for 4 to 6 hours, turning occasionally.
Remove the wings from the bag and discard the marinade.
Lightly brush or spray the wings with olive oil.
Sear over direct, medium heat on the grill until well marked, 4-6 minutes, turning once halfway through searing time.
Continue grilling over INDIRECT medium heat until the meat is no longer pink near the bone, 10-12 minutes.
Serve hot with napkins.

Nutrition Facts : Calories 127.4, Fat 7.9, SaturatedFat 2.2, Cholesterol 37.7, Sodium 129.9, Carbohydrate 4.4, Fiber 0.3, Sugar 3.4, Protein 9.3

Hot and Sticky Wings image

Provided by Sandra Lee

Categories appetizer

Time 3h40m

Yield 6 servings

Number Of Ingredients 7

3 pounds chicken wings
1/4 cup ketchup
1 (18-ounce) jar apricot-pineapple preserves (recommended: Smuckers)
2 tablespoons citrus herb seasoning
2 tablespoon dried oregano
1 tablespoon chili seasoning
1 jalapeno, finely diced

Steps:

Light broiler. Line a baking sheet with aluminum foil; set aside. Rinse wings with cold water and pat dry with paper towels. Place wings on baking sheet skin-side up. Broil wings for 8 to 10 minutes while preparing sauce. NOTE: this step can be omitted, but produces a better tasting wing.
Place wings in the crock of 4 quart slow cooker. In a bowl, stir to combine remaining ingredients. Pour over wings and stir to coat. Place lid on slow cooker and cook on high setting for 2 1/2 to 3 1/2 hours.