Grilled Hot, Sweet and Sticky Chicken Wings

"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."
photo by Vicki in CT photo by Vicki in CT
photo by Vicki in CT
Ready In:
20 wings




  • 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.

Questions & Replies

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  1. 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
  2. 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
  3. Overall good 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).
  4. I used these on chicken breasts and found it to be nice change of pace from our normal marinades. Next time I'll ease up on the balsamic as this came through pretty strong tasting (could just be our variety however). Thanks for posting a good marinade. Sorry about the photo being blurry.
  5. These wings are pretty good and will be using the sauce again for chicken pieces during the fall/winter cooking them on the broiler instead of on the grill. Thanks for sharing.



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