Reviewed: Dec. 16, 2011

I've made wings like this for years on our propane grill. This recipe is for those who prefer a grilled taste instead of breaded fried wing. For those who say the sauce is too thin, here's a tip. Marinate the wings in the sauce over night or all day while at work. Then, put the wings on the grill. While the wings are grilling, boil down the sauce in a small sauce pan about 1/3 until it thickens. This also kills any contaminates from the raw chicken in the sauce and then brush the thickened sauce onto the grilled wings or put the wings in a bowl and pour the thickened sauce over them just before serving. I sometimes split the sauce if I'm making a lot and use some for marinating and some for thickening that way the raw chicken never touches the thickened sauce. It's just a suggestion. I use Red Devil sauce. I think it's the best. If you like it hotter add Tabasco to taste. You can also add Italian dressing for a spicy but not hot wing. Okay, Blah, blah, blah. I should have just posted my own recipe. duh. Maybe I will

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Reviewer:

Carol

Home Town: Abilene, Texas, USA

Living In: Merkel, Texas, USA

Reviewed: Nov. 20, 2010

Loved it! Very simple, and wings came out nice and juicy with just the right amount of heat. The recipe makes more sauce than what is needed, so next time I'll probably half it. Other than that...I've found my hot wing recipe!

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Reviewer:

mheeley

Reviewed: Nov. 2, 2010

This is my choice for sauce with the recipe, but I deep fried the chicken. I was also told that the drummettes were better than the wings, so I get a big bag of those. To fry first, I mixed 1 cup of flour and added some salt and pepper. I heated oil in a cast iron pan to 375 with a thermometer and, after coating in flour, deep fried each batch until golden brown about 15 minutes flipping once. Then, I made the sauce as is on the recipe and drizzled over the wings. It makes 2 fried batches. But, by the way the people eat these when I make them it makes more like 3 servings instead of 6!

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Reviewer:

Baker Bee

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Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Sep. 2, 2010

maybe my husband used too hot a sauce from the jar (Hummer) - took the top of our heads off! Had to cut with more butter and some ketchup

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Reviewer:

C T Reneman

Reviewed: Jul. 15, 2010

try using sriracha sauce, it's an asian hot sauce that has a thicker consistency and pepper flakes in it. tastes just like regular hot sauce!

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Reviewer:

Jasmine

Reviewed: Sep. 23, 2009

So, I have never made wings before (hot wing, buffalo wings - whichever you'd call these) and I decided I would start with a basic recipe. Wow, these wings are kicking! My mouth was still on fire about five minutes after I finished eating them! (But it could be the brand of hot sauce I used too) When coating them I did throw the wings into the pan with the sauce and added a bit of cornstarch to thicken it so the sauce would stick more. Otherwise, followed to a T and will definitely make these again if I want some hot wings in a hurry! Thanks for posting!

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Reviewer:

Roxanne J.R.

Cooking Level: Intermediate

Reviewed: Mar. 28, 2009

My family liked these a lot. I didn't change any ingredients. I did bake them in the oven at 350 for 35 minutes because it was to windy to grill them.

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9 users found this review helpful