Make yourself a big batch of these grill master wings and you’ll quickly realize that it doesn’t take a complicated recipe or a lot of ingredients to make fantastic wings. Simply seasoned wings are cooked until perfectly tender and moist with crunchy skin. The wings are then tossed gently in a wonderful sauce that has a slight hint of Asian-inspired flavor with a kiss of vinegar. On the side a slightly kicked-up dipping sauce that makes you think of classic Buffalo wings until you get another slight hint of soy sauce. Delicious!
You could use your favorite spice mixture instead of ‘just’ salt and pepper when marinading the wings before cooking. I rather like keeping them simple and letting the tossing and dipping sauces shine. Heck, wings just seasoned with salt and pepper, cooked and served are just great as they are.
Also try Guy Fieri’s Korean BBQ wing sauce.
I absolutely love chicken wings, cooked any way, with any sauce (or without). I love them so much that I created a free eCookbook that is full of my favorite wing recipes.
- 3-4 pounds chicken wings, flats and drumettes separated, tips discarded or saved for making chicken broth
- 1/4 cup vegetable oil
- 1 tablespoon Kosher salt
- 1 tablespoon freshly ground black pepper
- 1/2 cup soy sauce
- 1/2 cup Italian salad dressing
- 1/4 cup unsalted butter, melted
- 1 teaspoon soy sauce
- 1/4 cup hot or wing sauce (I used Frank's Hot Buffalo Wing sauce)
- Place wings into a large resealable bag.
- Add the oil.
- Add the salt and pepper. Seal the bag and toss gently to coat.
- Refrigerate for 1-3 hours before cooking.
- Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy.
- Toss the wings in the wing sauce (see below) and serve with the dipping sauce (also below).
- Combine ingredients in a small sauce pan.
- Bring to a boil and reduce heat to a simmer and simmer until slightly thickened.
- Remove from heat until ready to use.
- Whisk all ingredients together until smooth.