"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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chicken wings, separated at joints, tips discarded
1 1/2 cups
Louisiana-style hot sauce
ground black pepper
cayenne pepper, or to taste
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!!!
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.
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!
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.
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.
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!
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.
Believe this is one of the best wings sauces I have eaten. Quick and easy to prepare, we did ours on the grill.
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet Spicy Wings
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 204
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