Proud's Grilled Chicken Wings

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"This is a basic hot sauce + butter recipe but I have never had anything else quite like it. Had to come up with a sauce for a party. Been making this for many years. My friends all request it and has become a tradition at parties. The sauce after shaken with the wings takes on a great smoky flavor. I find people dipping chips, veggies and anything else they can find in the leftover sauce. Sauce does not taste as great with fried wings."
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Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

  • Cook

  1. For the wings:
  2. Add equal Around 1 Tbs. each works) parts salt, pepper, garlic powder, onion powder and paprika in a bowl and stir until mixed.
  3. Coat both sides of wings with seasoning. 3. Put seasoned wings in fridge uncovered for 2 - 3 hours
  4. After 2 -3 hours put wings on counter for 15 -20 minutes while grill warms up.
  5. Set your grill for a med-high fire (direct heat)with the coal bed as low as it will go.
  6. Put your wings on the grill top side down for 15 - 20 minutes, wings should be charred when you flip them. Use common sense though if the are on fire or slowly turning into charcoal flip them and lower the heat. This will all be very dependent on your grill.
  7. While the wings are cooking add soaked hardwood to your smoke box (or around the coals, or if using gas make sure that smoke pouch is in the grill).
  8. 8. Charcoal will typically have the temp drop to around medium (this is ideal) so when you flip you are now cooking over medium heat. On gas grills adjust your burners to medium or medium low
  9. Cook until you see the juices of the wings bubbling and the are charred all around. Make sure to keep plenty of smoke on them while they cook.
  10. I like to place cooked wings into a stock pot, add the sauce, close the lid and shake. Serve once the risk of 2nd or 3rd degree burns has lessened.



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