Nutritional Info

Nutrition Facts

Serving Size 1 (40g)

Calories 149
Calories from Fat 129 (87%)
Amount Per Serving %DIV
Total Fat 14.4g 22%
Saturated Fat 9.8g 49%
Monounsaturated Fat 4g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 40.7mg 14%
Sodium 220.7mg 10%
Potassium 54.1mg 1%
Total Carbohydrate 2.9g 1%
Dietary Fiber 0.3g 1%
Sugars 1.7g
Protein 0.5g 1%

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Recipe Description
We marinate the wings in sweet, hot, and sour BBQ sauce here as a basic flavor example, but you can flavor the wings however you like.  Garlic, hot peppers, bourbon, mustard, molasses, and coconut are all great ingredients for creating glazes and sauces well suited for tossing chicken wings.
Prep time
3 hr 30 min
Cook time
30 min
Ready In
4 hr

Ingredients

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Serves To:USMetric
1/2 Cup(c)  butter
3 Ounce(oz)  white vinegar
1/2 Teaspoon(t)  garlic powder
1 Teaspoon(t)  worcestershire sauce
2 Pound(lb)  chicken wings (about 10 whole wings)
1 Cup(c)  louisiana hot sauce

Preparation

Cut off and discard the tips from the chicken wings.  Cut the wings into 2 pieces through the central joint.  Put the wings in a 1 gallon zipper lock bag.  To make sauce:  Combine all ingredients except butter and chicken in sauce pan.  Simmer for 5 minutes and let cool.  Add 1/2 cup of the sauce and reserve the rest.  Press the air out of the bag and seal the top.  Massage the sauce into the wings, then refrigerate for 2 to 8 hours.  Remove the wings from the refrigerator about 20 minutes before grilling.  Heat the grill as directed.  Brush the grill grate and coat it with oil.  Put the wings on the grill and cook until well browned all over and no longer pink in the center near the bones, 10 to 12 minutes per side.  Meanwhile, melt the butter in a large disposable aluminum pan on the side of the grill (or in a saucepan over a separate burner).  Stir in the remaining  sauce until combined.  Toss the grilled wings with the sauce in the pan or put the sauce and melted butter in a big bowl and toss with the wings until fully coated.  Serve warm.

Additional notes

 

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