Description
Tender, smoky grilled chicken wings glazed with a rich, spicy butter sauce. Perfect for gatherings or weeknight meals, this healthier alternative to fried wings offers a caramelized crust and juicy meat with bold flavor.
Ingredients
2 lbs (about 12) chicken wings (split into drumettes and flats)
3 tbsp hot sauce (Frank’s RedHot or Sriracha)
2 tbsp melted unsalted butter
1 tbsp garlic powder (or 2 minced garlic cloves)
1 tsp salt (preferably kosher)
½ tsp black pepper, freshly ground
Instructions
Pat chicken wings dry with paper towels
In a bowl, mix hot sauce, melted butter, garlic powder, salt, and pepper
Add wings and toss to coat evenly
Marinate: Chill in sealed container for at least 30 minutes
Preheat grill: Set to 375°F (medium-high heat). Brush grates with oil to prevent sticking
Grill wings skin-side down for 15 minutes
Flip and cook 10–12 minutes, creating charred marks
Reserve 1 tbsp of the sauce for final baste
Brush remaining sauce on both sides during last 5 minutes of grilling
Notes
Use a meat thermometer: wings are done at 165°F
For extra crisp skin: dry-brine by salting wings and refrigerating for 8–12 hours before grilling
Baste consistently but avoid over-saturation to maintain sauce intensity
Leftovers store in airtight containers for up to 3 days
Nutrition
- Serving Size: 3 chicken wings
- Calories: 280
- Sugar: 1g
- Sodium: 3500mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 150mg