Description
Grill Master Chicken Wings are a flavorful and spicy treat perfect for gatherings and game days. These wings are marinated in soy sauce and Italian dressing for tender, juicy meat, then grilled to perfection and tossed in a buttery hot pepper sauce for an irresistible kick.
Ingredients
Scale
Chicken Wings
- 3 pounds chicken wings, cut apart at joints, wing tips discarded
Marinade
- ½ cup soy sauce
- ½ cup Italian-style salad dressing
Spicy Butter Sauce
- ¼ cup butter
- ¼ cup hot pepper sauce (such as Frank’s RedHot), or to taste
- 1 teaspoon soy sauce
Instructions
- Marinate Wings: Combine chicken wings, ½ cup soy sauce, and ½ cup Italian-style salad dressing in a large resealable plastic bag. Coat the wings thoroughly, squeeze out excess air, and seal the bag. Refrigerate and marinate for 4 hours to overnight to ensure deep flavor penetration.
- Preheat Grill: Prepare your outdoor grill for medium-high heat and lightly oil the grate to prevent sticking while cooking.
- Prepare Spicy Butter Sauce: Melt ¼ cup butter in a small saucepan over low heat. Stir in ¼ cup hot pepper sauce and 1 teaspoon soy sauce until evenly combined. Remove from heat and set aside.
- Dry the Wings: Remove chicken wings from the marinade and pat them dry with paper towels. Discard any remaining marinade to avoid flare-ups on the grill.
- Grill Wings: Place wings on the preheated grill and cook, turning occasionally, until the skin is golden brown and the internal temperature reaches 165°F (74°C), about 25 to 30 minutes.
- Toss in Sauce: Transfer grilled wings to a large bowl. Pour the prepared spicy butter sauce over the wings and toss until they are well-coated.
Notes
- For best results, marinate the chicken overnight to maximize flavor.
- Use an instant-read thermometer to ensure wings are safely cooked through.
- If you prefer less heat, reduce the amount of hot pepper sauce in the butter sauce.
- Wing tips are discarded as they can be dry and less meaty.
- Oil the grill grate well to prevent wings from sticking and tearing.
