Prep 15 mins
Cook 15 mins
The name says it all for these wings. These are easy and tasty....quite spicy for the heat lovers...decrease the amounts of Tabasco and chili powder if you can't take the heat! Prep time does not include marinating time.
- 118.29 ml ketchup
- 59.14 ml balsamic vinegar
- 29.58 ml brown sugar
- 19.71 ml garlic granules (PLEASE don't use garlic powder or garlic salt!)
- 19.71 ml Worcestershire sauce
- 14.78 ml Tabasco sauce (yes, THREE teaspoons)
- 9.85 ml Dijon mustard
- 9.85 ml paprika
- 9.85 ml chili powder
- 20 chicken wings, wing tips removed
- extra virgin olive oil
- 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.
I thought these were great I've made them several times. I didn't change anything I do double the recipe. Thanks its a keeper
These were quite tasty with nice color, but I would have liked a more spicy/complex flavor. I made another batch of chicken with a teriyaki marinade and I was surprised how similar the two different marinades tasted. The other on used fresh garlic and I tasted it more that way. I used this marinade on wings and breasts. The chicken needed some extra minding on the grill since they had a tendency to stick (I sprayed with PAM). These were good with mac n cheese! Thanks Hey Jude, for posting. Roxygirl
Overall good result....next time I will omit the sugar and increase the hot sauce. Be sure to watch these like a hawk....they burn very easily over direct charcoal (of course this is my issue, cooking 101....sugars burn very easily).