Description
These Grill Master Chicken Wings are marinated in a flavorful blend of soy sauce and Italian dressing, then grilled to perfection with a spicy buttery sauce. Perfect for gatherings or a tasty snack, these wings are crispy on the outside, juicy inside, and bursting with bold flavors.
Ingredients
Scale
Chicken Wings
- 3 pounds chicken wings, cut apart at joints, wing tips discarded
- ½ cup soy sauce
- ½ cup Italian-style salad dressing
- 1 teaspoon soy sauce
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 the Wings: Combine chicken wings, ½ cup soy sauce, and Italian dressing in a large resealable plastic bag. Coat the wings thoroughly with the marinade, squeeze out excess air, and seal the bag. Refrigerate and marinate for at least 4 hours, preferably overnight for maximum flavor infusion.
- Preheat the Grill: Prepare an outdoor grill for medium-high heat. Lightly oil the grill grate to prevent sticking and ensure even cooking.
- Prepare Spicy Sauce: In a small saucepan over low heat, melt the butter. Stir in the hot pepper sauce and 1 teaspoon soy sauce until fully combined. Remove the sauce from heat and set aside.
- Dry the Wings: Remove the chicken wings from the marinade and pat them dry with paper towels. Discard the remaining marinade to avoid cross-contamination.
- Grill the Wings: Place the wings on the preheated grill. Cook, turning occasionally to ensure even cooking, until the wings are golden brown and cooked through, about 25 to 30 minutes. Use an instant-read thermometer to check that the internal temperature has reached 165°F (74°C) near the bone.
- Toss Wings in Sauce: Transfer the grilled wings to a large bowl. Pour the prepared spicy butter sauce over the wings and toss thoroughly until well coated, ensuring every wing has a deliciously spicy glaze.
Notes
- Marinating overnight enhances flavor but a minimum of 4 hours works well.
- Use freshly melted butter for the best sauce texture and taste.
- Adjust the amount of hot pepper sauce to control heat level.
- Discarding the marinade before grilling prevents bacterial contamination.
- Serve immediately for the crispiest texture and best taste.
- Use a meat thermometer to ensure wings are safely cooked.
