Grilled Hot Chile Wings Chicken Wings Recipes

DAD'S GRILLED HOT WINGS

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.

GRILLED HOT CHILE WINGS - CHICKEN WINGS RECIPE:

Steps:

• Cut off the tip of each chicken wing and discard it. Cut the wing in half (cutting at the joint) to make two pieces. Wash and dry the chicken wings (they need to be very dry). Place wings in a large bowl and set aside.
• To prepare sauce: In a non-stick saucepan over low heat, add Worcestershire Sauce, Teriyaki Barbecue Sauce, honey, Liquid Smoke, garlic, ginger, habanero and serrano chile peppers, and horseradish. Simmer mixture for 1 hour, stirring occasionally. Remove from heat.
• Cover the chicken wings with 3/4 of the hot sauce, gently stirring to coat evenly. Cover bowl with plastic wrap and refrigerate approximately 12 to 24 hours to marinate them.
• When ready to cook: Preheat barbecue grill to LOW (spray grill with vegetable-oil cooking spray).
• Remove chicken wings from the sauce an place on the prepared grill. Cover barbecue with lid, open any vents, and cook 45 to 60 minutes over LOW HEAT or until a meat thermometer registers an internal temperature of 165 degrees F. (juices will run clear when cut with the tip of a knife); turning and basting several times.
• Serve hot with the remaining sauce on the side.
• Makes 4 to 6 servings.

SIMPLE GRILLED HOT WINGS

Steps:

• Place wings in a glass or plastic bowl. Pour hot sauce over the wings; cover bowl with plastic wrap. Marinate in the refrigerator, stirring occasionally to coat, 2 to 12 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place wings on the grill. Cook, occasionally turning and coating with leftover marinade, until chicken is no longer pink in the center, about 10 minutes. Continue grilling and turning until browned, 5 to 7 minutes more.

GRILLED HOT WINGS

Steps:

• Combine chicken, sriracha sauce, habanero peppers, butter, paprika, and black pepper together in a resealable container. Marinate in the refrigerator, 4 to 5 hours.
• Preheat grill for high heat and lightly oil the grate. Lay a sheet of aluminum foil over the grill and cut slits into it.
• Place the marinated chicken on the aluminum-foil lined grill. Cook until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

GRILLED HOT, SWEET AND STICKY CHICKEN WINGS

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.