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READY IN 45 mins

Sweet Spicy Wings

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"Sweet and spicy wings! You can make two batches of the sauce, use one as a marinade before grilling the chicken, and pour the second batch over the chicken after it is grilled. It is not mandatory to do it this way, just better!" — Lisa I.

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Original recipe makes 12 servings Change Servings

6 pounds chicken wings, separated at joints, tips discarded
1 1/2 cups Louisiana-style hot sauce
3/4 cup butter
1 cup honey

1 pinch garlic salt
1 pinch ground black pepper
1 teaspoon cayenne pepper, or to taste

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Directions

Preheat an outdoor grill for high heat.
Lightly oil the grill grate. Grill the chicken 8 to 12 minutes on each side, or until juices run clear. (You can deep fry or bake the chicken instead if you want to, but it is best when grilled.) Remove chicken to a large roasting pan.
In a saucepan over medium heat, mix the hot sauce, butter, honey, garlic salt, black pepper, and cayenne pepper. Simmer about 10 minutes, until blended and heated through. Pour the sauce over the grilled chicken wings and stir to coat.

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PREP 15 mins
COOK 30 mins
READY IN 45 mins

Footnotes

The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

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Reviews More Reviews

Most Helpful Positive Review

Oct 04, 2006

I baked my wings until they were done and after coating with the sauce, I put them back in the oven and put them under the broiler to make the sauce stick and they were outstanding! I will be making these again!!!

—TRB

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Most Helpful Critical Review

Jul 07, 2011

This is the first time we've ever grilled buffalo wings (and my first time ever eating buffalo wings). Hubby did great with the grilling, and the sauce tastes like it should taste good, we just have discovered that we're not spicy buffalo wings people. But the sauce smelled yummy and if we liked spicy, we'd like this recipe.

—Chalece

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200 Ratings

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Feb 08, 2004

I followed the recipe exactly and also pre-marinated the wings for 3 hours. I loved the recipe, but I found that marinating causes the BBQ to flare up from the butter. Next time I will not marinade and make the sauce just before the wings are done (slighlty melting the butter in the microwave first). Rather than simmering the sauce, just use as is and it will coat the wings better. The simmering thins the sauce too much and is an unnecessary step. And if you make the sauce too early the butter will harden. However, the flavor was awesome and we will definately make again and again!

—BARBALICIOUS

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Feb 06, 2004

This recipe is great, while I like regular Buffalo wings I feel like they are lacking something, now I realize that the sweetness of this sauce is what has been missing all along.Since I don't have a grill I baked my wings and then charred them a little under the broiler. They were perfect.

—TWARD2

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Jul 06, 2008

Very good, but suggest using a little less butter (was fine but didn't seem necessary). Also baked wings instead of grilling. Used this method: marinated wings in half of mixture for at least 1 hour (did mine overnight). Placed wing on baking sheet and baked 40 minutes at 350 degrees. Removed, then added rest of sauce and turned up oven to 375-400 degrees for another 7-10 minutes (for sauce to stick). Delicious.

—chefX39

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Jan 25, 2004

For optimum flavor, I believe these wings should be marinated overnight in half of the sauce mix. Also, don’t be afraid to use the entire teaspoon of cayenne pepper. When I added the honey, the spicy heat from the hot sauce was greatly reduced. My husband grilled the wings over mesquite briquettes. Our leftovers seem to get more flavorful each day. When shared, they were a definite hit with his employees at work! Thanks Lisa!

—CLBPROUDMOM

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Jun 01, 2005

This is the best recipe I have found for chicken wings. I've been making these wings for several months now and each time I make them I get tons of compliments and requests for the recipe. I never have leftovers. I don't recommend marinating them in the sauce beforehand because the butter causes the wings to flare up on the grill, thus over-charring them. I found the sauce can serve at least 9 pounds of chicken wings. If you use the recommended 6 pounds, you will have plenty of sauce left over.

—MENALING

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Jan 26, 2004

Believe this is one of the best wings sauces I have eaten. Quick and easy to prepare, we did ours on the grill.

—MILLIE MILNER

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Nutrition

Calories
356 kcal
18%

Carbohydrates
23.9 g
8%

Cholesterol
78 mg
26%

Fat
22.7 g
35%

Fiber
0.2 g
< 1%

Protein
15.6 g
31%

Sodium
896 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Sweet Spicy Wings

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 356
Calories from Fat: 204

% Daily Value *
Total Fat 22.7g 35 %
Saturated Fat 10.4g 52 %
Cholesterol 78mg 26 %
Sodium 896mg 36 %
Potassium 167mg 5 %
Total Carbohydrates 23.9g 8 %
Dietary Fiber 0.2g < 1 %
Protein 15.6g 31 %
** Sugars 23.6g
Vitamin A 11 %
Vitamin C 35 %
Calcium 2 %
Iron 10 %
** Thiamin 4 %
Niacin 51 %
Vitamin B6 18 %
Magnesium 5 %
Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.