Your audience will adore these delicious, incredibly simple wings. This dish will yield 10 hors d’oeuvres or a supper for two. Try creating your own adaptations with different sauces, spices, or peppers. Serve with bleu cheese dressing and celery sticks.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 pounds chicken wings, separated at joints, tips discarded
- ½ cup butter
- 1 cup hot sauce
- ½ teaspoon cayenne pepper
- ¼ teaspoon freshly ground black pepper
Instructions
- Preheat grill for high heat.
- Lightly oil the grill grate. Cook the wings 8 to 12 minutes on each side, until juices run clear. The larger pieces will take slightly longer to cook.
- Melt the butter in a saucepan, and mix in the hot sauce, cayenne pepper, and black pepper.
- Place wings in a large container with a secure lid. Pour sauce over the wings, and seal. Shake wings with the sauce until thoroughly coated.
Nutrition Facts
| Calories | 305 kcal |
| Carbohydrate | 1 g |
| Cholesterol | 88 mg |
| Dietary Fiber | 0 g |
| Protein | 16 g |
| Saturated Fat | 13 g |
| Sodium | 1141 mg |
| Sugars | 1 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |
Reviews
I love soup as my user implies but I love buffalo wings equally which is why I have my special plate I serve all of my wings on. These were excellent! I really liked grilling over frying and I didn’t miss the fry. The cayenne needs scaled back some in my opinion. Other than that, these were perfect. Thanks for sharing!
Not bad for a quickie. This is one of those “shelf specials” for my collection. You know, the kind where you remember much too late for a quick run to the supermarket, so you’re stuck with what’s on hand
all i can say is they didn’t last very long.
yes I love it I added my own little twist and it turned out wonderful
Can’t complain about the product. The word basic is in the title and that is what you get. Pretty good wings.
This recipe was a huge hit! It was quick and easy and all my guests were drooling over it. I think the trick was to use Franks Red Hot Sauce Buffalo Wing sauce. I used this recipe 2 times and used a different no name hot sauce the second time and it didn’t turn out as well. But great BBQ recipe when i’m cooking for sports games!
About 20 years ago, I ran the kitchen in a biker-bar; every Friday, we gave away wings for Happy Hour from 4:00-7:00pm. I usually fried (deep-fat commercial fryer) between 50-70 dozen wings. This is the sauce we made, minus the freshly cracked pepper and the cayenne. There were never any wings left! The proportions of butter to Frank’s Red-Hot sauce as given in the recipe were what we used for “Spicy”. For “Mild”, we used a 1:3 ratio.
I baked my wings in the oven until almost done, then soaked them in the sauce for about an hour or so, it seems the sauce sticks to the pre-baked wings better, then I finished cooking them on the grill basting w/more sauce until done. They were the bomb!
I am from Buffalo NY where wings orginated, and this is the sauce we use here, minus the black pepper. The wings can be deep fried, baked to crispness, or as in this recipe grilled. Please shake gently, or the lid will blow off your container when you are shaking them up.
Good recipe but one comment. When “lightly oiling” the grill that has been subjected to high heat only one thing happens the oil flashes off immediately. Try instead lightly spraying the chicken with Pam or your favorite brand of cooking spray. Chicken, in my experience, is the worst for sticking to a hot grill.
The sauce was very good! The only thing I changed was adding about a Tbsp of Sriracha.
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
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!
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!
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
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!
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!
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!
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.
very easy and very good. served these for the superbowl along with the maple chicken wings and they were gone in a flash! thanks for the recipe. 🙂
Great recipe. We have also used a similar recipe for chicken made on the rotisserie.