Chicken Wings Archives - Life's A Tomato

Campbell’s Soup Spicy Chicken Wings

Sometimes it’s kinda odd what makes us have a desire to make a dish. I was just sitting here, minding my own business, passing a few minutes scrolling thru Facebook. All of a sudden something caught my eye. Someone had posted a 1970s ad featuring a recipe for an easy chicken dish. My stomach told me that I needed to make it. So I did. And you know what? I loved these Campbell’s Soup spicy chicken wings! The sauce is great and tasty! This was the perfect comfort dish on a cold day!

A Classic

For some reason the idea of this Campbell’s Soup spicy chicken wings recipe called out to me. The food in the ad looked good and the people eating it looked happy. I wanted to be happy eating it too! And I was!

Saucy Wing Goodness

These wings do not come out crunchy but they do come out tasty. The skin isn’t completely bite-thru perfect, but it’s not bad. The sauce is really the star of the dish. The wings get happy in the sauce, making them yummy, moist and tender. The wings do have a good little spicy kick to them. I mean, it does say ‘spicy’ in the name, so you do expect a bit of heat!

This recipe makes a lot of food. More than plenty for a big dinner crowd. Just make plenty of rice. You might need a knife and a fork to eat them without making a big mess. Or make a mess. It’s ok.

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You can see the original Campbell’s soup ad where I found this recipe here.

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5 from 1 vote

Campbell’s Soup Spicy Chicken Wings

Easy and delicious.

Course Main

Cuisine American

Keyword chicken wings, stovetop

Prep Time 1 15

Cook Time 45

Total Time 2

Servings

Calories 231kcal

Equipment

Ingredients

16 chicken wings flats and drumettes separated, tips saved to make stock
1 teaspoon cayenne more or less, to taste
1 teaspoon paprika more or less, to taste
2 tablespoon vegetable oil
2 medium onions chopped
2 10 3/4 ounce Campbell's tomato soup
½ soup can water
2 medium green bell pepper chopped
hot cooked rice for serving

Instructions

Rinse the wings and pat dry. Place in a large bowl.
Combine the cayenne and paprika and sprinkle over the chicken. Make sure to get all of the pieces coated, lightly or heavily depending on your tastes.
Cover the bowl and transfer to the fridge for 1-4 hours.
Heat the oil in a large skillet or Dutch oven.
Working in batches if needed, brown the chicken pieces on each side. Remove to a plate.
Drain off some of the oil and fat and add the onions. Saute until just softening.
Stir in the soup and 1/2 soup can of water. Add the wings and stir. Cover and cook over low heat for 15 minutes, stirring occassionally.
Add the green bell pepper. Stir.
Cover and cook another 15-20 minutes or until pepper is softened and the wings are cooked, stirring often.
Remove from heat and serve over hot cooked rice.

Notes

Also great served over pasta.

Nutrition

Nutritional values are approximate.

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Rotisserie Chicken Wings

Visit my other site, For The Wing, for all things chicken-wing!

I have cooked my share of wings and then some. On my Char-Broil Big Easy. And on a smoker. Sometimes, on a charcoal grill using the Vortex BBQ. Deep fried. Slow cooked. Any way, any time, I do love wings. Heck, I even put together a free eCookbook full of wings, using homemade and store-bought sauces. But until now I had never cooked wings using a rotisserie basket on my grill. One thing is for sure, this is not the last time I’ll be doing it, either. Perfectly crispy wings cooked up in no time, using a gas or charcoal grill. Nothing but yumminess here with these rotisserie chicken wings!

I coated the wings in a just a bit of oil first. Then I tossed them with my favorite wing seasoning. That’s it. For the rotisserie all you need is a super hot indirect fire. You don’t want flame directly beneath the wings as they will drip, and that’ll cause flare-ups and burning. So keep the fire around the wings, but not below and your wings will come out as great as my rotisserie chicken wings did.

Resist the temptation to open the lid to your grill while the wings cook. But I have to admit, I peaked once or twice because hey, it’s cool to see wings toss around in a basket. It’s the ultimate in food porn.

Also try my super-easy rotisserie whole chicken. And you’ll want some rotisserie fries, too!

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Update: Since posting this I’ve also made fries using the Only Fire rotisserie basket. See my post on the results here.

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4 from 2 votes

Rotisserie Chicken Wings

One thing is for sure, this is not the last time I’ll be making rotisserie chicken wings. Perfectly crispy wings cooked up in no time, using a gas or charcoal grill. Nothing but yumminess here!

Course Appetizer

Cuisine American

Keyword rotisserie, wings

Prep Time 1

Cook Time 25

Servings servings

Calories 546kcal

Ingredients

3-4 pounds chicken wings flats and drumettes separated, tips discarded
2 tablespoons
vegetable oil
Your favorite wing seasoning I used my Fire-Eater rub
Your favorite Buffalo wing sauce

Instructions

Place wings in a large resealable baggie or container. Add the oil and seasoning. Seal and toss to coat. Refrigerate for 1 hour.
Fire up your grill with a rotisserie attachment. You do not want any direct fire beneath the basket. I put a disposable pan under the basket to catch and drippings. On a charcoal grill you'll want to keep the lit coals in front of and behind the rotisserie. For a gas grill you want any burner(s) to the left and right of the basket to be lit if your burners run from-to-back. If your burners run from left-to-right you want to have the burner(s) in front of and behind the basket to be lit. If you have an infrared burner above your basket, light it also and turn it to medium-high. All other burners should be on high.
Transfer the wings to the basket and place on your grill. Turn on the rotisserie and close the lid. You want high heat, so no peaking. Let the wings cook for 20 minutes before checking them. They should start to crisp and the meat will start to pull back from the bones. Mine ended up taking 25-30 minutes until they got how I liked them.
Carefully remove the wings from the basket and sauce and serve.

Notes

Use caution removing the wings as they and the basket are very hot!

Nutrition

Nutritional values are approximate.

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Buffalo Wild Wings Thai Curry Wings (Copycat Recipe)

The first time I tried the Thai Curry Wings at Buffalo Wild Wings I was blown away. It was in West Chester, Ohio, and I remember it like it was yesterday because I absolutely loved the combination of coconut, curry and just a bit of heat. I could’ve just licked the sauce off the wings, but then we were in a public place and that would’ve been awkward. Ever since I’ve been looking for a version of BW3’s sauce, and here it is. The perfect copycat recipe of the Buffalo Wild Wings Thai Curry wings. Now I can lick the sauce off the wings in the privacy of my own home! This is one crazy good sauce. Complex. Savory. Delicious. This one is always on my list of all-time favorites!

Visit my other site, For The Wing, for all things chicken-wing!

Buffalo Wild Wings Thai Curry Wings (Copycat Recipe)

Help!

I could not find Thai chile peppers in our supermarket, so I had to go to plan B. I picked up a few packages of dried cayenne peppers, reconstituted them, and chopped them up. It was a great save. These copycat recipe Buffalo Wild Wings Thai Curry wings came out fantastic.

I found the Shan chicken white karahi mix in the Pakistani section of our international supermarket. If you can’t find it nearby you can always order it online.

I store my homemade sauces in squeeze bottles. If refrigerated, I set them out thirty minutes to an hour before using so they come to room temperature. You don’t want to put cold sauce on hot food!

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Also try my copycats of BW3s spicy garlic, Mango Habanero and Parmesan garlic wings.

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5 from 2 votes

Buffalo Wild Wings Thai Curry Wings (Copycat Recipe)

You might end up with leftover sauce. That’s a good thing.

Course Appetizer

Cuisine American

Keyword Asian wings

Prep Time 1

Cook Time 45

Total Time 4 45

Servings servings

Calories 372kcal

Author Inspired by a recipe from Healthy Thai Recipes

Equipment

Saucepan

Ingredients

3-4 pounds chicken wings flats and drumettes separated, tips discarded
2 tablespoons vegetable oil
kosher salt to taste
freshly ground black pepper

For the Wing Sauce

12-24 Thai peppers see my note
5 ounces green pepper Tabasco sauce
8 ounces unsweetened light coconut milk
½ cup lime juice
½ cup non-fat plain yogurt
¼ cup ginger paste more or less, to taste
2 packages Shan chicken white karahi mix found in the Pakistani section of your grocery store

Instructions

Place wings in a large resealable baggie or container.
Add the oil, salt and pepper. Seal and toss to coat.
Refrigerate for 1-4 hours.
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 wings with sauce before serving.

For the sauce (start cooking when you start the wings)

Mince the peppers and then pound in a mortar and pestle or grind into a paste using the side of a knife blade. You want the peppers to form a paste.
Place the peppers and remaining ingredients into a saucepan over medium heat.
Stir until the ingredients are combined.
Reduce heat to a simmer and continue simmering, stirring occasionally, while the wings are cooking. You want the sauce to thicken slightly.

Notes

NOTE: I could not find Thai peppers at our grocery store. You can substitute jalapenos or serranos for more heat. Preferably you want to use a red pepper. I bought dried cayenne peppers, which I then reconstituted in hot water for 1 hour. I then removed the seeds and minced the peppers into a paste.

Nutrition

Nutritional values are approximate.

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Wild Wings Dipping Sauce

Visit my other site, For The Wing, for all things chicken-wing!

If it has blue cheese in it and my wife likes it, it’s not just good, it’s amazing. This wild wings dipping sauce has (you guessed it) tons of blue cheese in it but it has the perfect balance of that blue cheese funkiness, creaminess, and even a hint of smokiness. There was a whole lot of happy moaning as we dipped hot-off-the-grill buffalo wings into the sauce. It tamed the spicy wings perfectly.

Great For More Than Wings

This wild wings dipping sauce is also fantastic as a dip for chips or crackers, too, so make a big huge batch of it. And don’t be afraid to add more of the seasoning than I state below. It adds just a hint of smokiness and heat to the dipping sauce, but not much. It’s there, it just doesn’t jump out at you (unless you want it to).

I use these little dipping cups for serving my dipping sauces. They’re the perfect size for dipping wings, nuggets, tenders and even vegetables. And they’re easy to clean, too!

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Also try my blue cheese dip.

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5 from 1 vote

Wild Wings Dipping Sauce

This wild wings dipping sauce has (you guessed it) tons of blue cheese in it but it has the perfect balance of that blue cheese funkiness, creaminess, and even a hint of smokiness.

Course Appetizer

Cuisine American

Keyword dipping sauce, wings

Prep Time 12

Total Time 12

Servings cups

Calories 410kcal

Author Based on a recipe from Date Night Doins

Equipment

Mixing Bowl

Ingredients

1 cup sour cream
½ cup blue cheese salad dressing
½ cup blue cheese or gorgonzola crumbled
½ cup green onions sliced
2 teaspoons McCormick Grill Mates Chipotle Roasted Garlic seasoning or more, to taste. Or substitute your favorite.

Instructions

Combine all ingredients.
Cover and refrigerate overnight. Stir before using.

Notes

This recipe makes enough sauce for 2 family packs of wings, which is usually 6-8 pounds

Nutrition

Nutritional values are approximate.

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Fried Smoked Wings

Visit my other site, For The Wing, for all things chicken-wing!

Wonderfully smoky, tender meat with a lightly crispy skin, these smoked and then fried chicken wings were a thing of beauty. These are one of most dangerous things you could ever put in front of me. I don’t even need any sauce to toss or dunk them in, either. Just give me a big basket of them and get out of the way!

Smoke ’em

The process is simple. Season your wings, and place them onto your smoker. No messing around with them either. Just smoke for 2 hours.

Fry ’em

When the wings are done you toss them into a deep fryer for a minute or so, until golden brown and lightly crispy. You can also make a big huge batch and freeze the smoked wings (before frying). All you have to do is thaw them and deep fry them when you’re ready to serve them at a later time. I was worried that making them from the frozen smoked wings would result in over-cooked, tough wings, but oh no, they were fantastic!

Grill ’em (optional)

There’s a brewpub by our house that makes crazy-good chicken wings. They smoke them first over a mix of mesquite and cherry woods, then flash fry them. They sauce them then place them over a hot flame to finish them off. My approach is similar, but I don’t always put them onto the grill at the end. They are fantastic either way, but grilling them real quick does help set the sauce.

I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.

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For smoked wings that seem like they were fried, but weren’t, try my almost-fried smoked wings. Same great crunch and flavor without the oil.

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5 from 1 vote

Fried Smoked Wings

Wonderfully smoky, tender meat with a lightly crispy skin, these smoked and then fried chicken wings were a thing of beauty.

Course Appetizer

Cuisine American

Keyword deep-fried, smoked, wings

Prep Time 10

Cook Time 2 2

Total Time 2 12

Servings

Calories 272kcal

Author Mike

Equipment

Ingredients

3-4 pounds chicken wings flats and drumettes
your favorite BBQ rub I used Albukirky Seasoning’s Green Chile Rub
canola oil for frying

Instructions

Fire up your smoker for 225 F. Use any wood you like. I used Jack Daniel’s whiskey barrel chunks because I wanted a good, noticeable smoke flavor. Use a lighter wood if you want your wings to be a little less smoky.
Toss the wings in the seasoning.
Place the wings onto the smoker and smoke for 2 hours. No need to rotate or flip them.
When done, remove from the smoker. You can deep fry them immediately or freeze them for thawing and frying later.
To fry, heat canola oil to 350 F.
Working in batches, add the wings and fry for 1-2 minutes or until they are the desired color.
Let cool slightly.
Serve tossed with your favorite sauce and your favorite dipping sauce on the side.

Notes

Optionally, after saucing, you can toss the wings onto a hot grill for 1 minute after saucing them to set the sauce.

Nutrition

Nutritional values are approximate.

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Buffalo Wings using the Vortex

Visit my other site, For The Wing, for all things chicken-wing!

I love the Vortex insert. I’ve had one for quite a while, using it to cook entire family packs of great chicken wings on my Weber Performer grill. But sometimes I don’t need 4 or so pounds of wings. I just need to cook enough for one or two people. That’s where the smaller model comes in. It fits perfectly into my Weber Smokey Joe grill, perfect for making dynamite Buffalo wings using the Vortex!

Note: I think Vortex has stopped making the smaller sized unit for small grills like my Smokey Joe. No worries, just get the model that fits yours.

Of course you can use the Vortex for more than just Buffalo wings, and on more than just a charcoal grill, but I bought mine to make wings. Wings. Wings. And more wings. And it does wings great. Super high heat makes for super crispy tasty wings in the end, with about as little effort as you can possibly get.

I see sometimes people like to add cornstarch or baking powder to their wings to get them more crunchy. I honestly haven’t found this to be necessary. The high heat and long cook times make the skin perfectly crunchy without the trouble.

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TGI Friday’s makes a great bottled wing sauce that is perfect on wings made using the Vortex.

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5 from 1 vote

Buffalo Wings using the Vortex

I love the Vortex insert. I’ve had one for quite a while, using it to cook entire family packs of great chicken wings on my Weber Performer grill.

Course Appetizer

Cuisine American

Keyword Buffalo wings, Vortex

Prep Time 3

Cook Time 45

Total Time 3 45

Servings

Calories 332kcal

Author Mike

Equipment

Ingredients

2 pounds chicken wings flats and drumettes (tips saved for making broth)
2 tablespoons vegetable oil
Buffalo wing seasoning
Buffalo wing sauce

Instructions

Place the wings into a large resealable container or baggie.
Add the oil and seasoning. Seal and shake to coat well.
Refrigerate for 3 hours.
Light a charcoal chimney full of charcoal. Alternatively, you can fill your Vortex with charcoal and light them inside the unit.
Let the charcoal get fully ashed over.
Place the Vortex into the center of your grill and add in the charcoal.
Open the bottom vents on your grill by 1/3, while keeping the top vent open completely.
Close the gill and let it get hot, about 15 minutes.
Add the chicken as shown in the picture above. For the flats have the skin side up, and for the drumettes keep the meaty part away from the fire.
Close the grill and cook for 15 minutes.
Rotate the lid 90 degrees and cook for another 15 minutes.
Flip the wings. Rotate another 90 degrees and cook 15 more minutes.
Check if the wings are as crispy as you like. If not, rotate another 90 degrees and cook another 15 minutes.
Brush the wings with wing sauce and cook 1-2 more minutes.
Flip wings and brush with more wing sauce. Cook 1-2 more minutes.
Transfer wings to a bowl and toss with more wing sauce, if desired.
Serve with dipping sauce.

Notes

Nutritional values do not include seasoning or sauce.

Nutrition

Nutritional values are approximate.

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Black Pepper Wings

Visit my other site, For The Wing, for all things chicken-wing!

I really love ‘dry’ chicken wings. By dry I mean not pre-sauced. Not ewwwy dry. Good dry. And they don’t have to be complicated either. Like these black pepper wings. Salt. Pepper. Wings. Well, ok, I did have a dipping sauce, but it’s the fantastic out-of-the-bottle Stubb’s Black Pepper Anytime sauce, which is also great as a marinade. The combination of generous amounts of pepper on the wings and pepper in the sauce made for a mighty fine peppery wing extravaganza!

You don’t want to be shy with the black pepper on these black pepper wings. You want that pepper kick, and even a bit of pepper heat, to come through in every bite.

Stubb’s also makes a wicked habanero sauce that is fantastic on wings.

These little sauce dipping cups are great for serving dipping sauces, if I use them. They’re easy to clean up, too. And they’re also great for dipping nuggets, tenders or even for serving salad dressing.

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Also try my crazy good and different chipotle pumpkin wings.

Print Pin

5 from 1 vote

Black Pepper Wings

I really love ‘dry’ chicken wings. By dry I mean not pre-sauced. Not ewwwy dry. Good dry. And they don’t have to be complicated either. Like these black pepper wings. Salt. Pepper. Wings.

Course Appetizer

Cuisine American

Keyword wings

Prep Time 1

Cook Time 45

Total Time 1 45

Servings

Calories 355kcal

Author Mike

Ingredients

3-4 pounds chicken wings flats and drumettes
¼ cup vegetable oil
1 tablespoon Kosher salt
2 tablespoons ground black pepper more or less, plus a bit more for garnish
Stubb's Black Pepper Anytime Sauce

Instructions

Place wings in a resealable bag or container.
Add oil and salt and pepper, seal, and toss to coat. Refrigerate for 1 hour.
Cook wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven or Char-Broil Big Easy.
When wings are done, sprinkle with a bit more pepper.
Serve with more sauce for dipping.

Notes

Nutritional values do not include the sauce.

Nutrition

Nutritional values are approximate.

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SET YOUR MOUTH ON FLAVOR: This hot sauce variety…

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Gather round the throne of flavor and experience…
Bundle includes one of each: Candied Jalapeno Wing…

Buffalo Wings on the Char-Broil Big Easy

Boy howdy, these Buffalo wings on the Char-Broil Big Easy came out great! 30 minutes marinating, 30 or so minutes cooking and it’s time to devour some traditional-flavored wings. I used the Big Easy Cooking Rack, which lets you cook on up to 6 different levels, enough room for a family pack (around 4 pounds) of wings. You can also use the standard Big Easy basket along with the bunk bed basket, but you won’t be able to cook as many wings at once.

The rack is no longer available, unfortunately, but has been replaced by the bunk bed basket. Even though the rack wasn’t perfect it greatly increased the cooking area in the Big Easy! I wish Char-Broil would bring it back!

Visit my other site, For The Wing, for all things chicken-wing!

Get Crispy

I did ‘finish’ the wings on a grill to get a little char and crisp, but doing so is completely optional. These Buffalo wings on the Char-Broil Big Easy are fantastic right off the cooker. If a little crunch is what you want do what I did and put them over high heat on a grill for a few minutes before serving. You can also put them in the oven below the broiler for a few minutes. But keep an eye on them, they’ll get crispy quick… quicker than you might expect

You can actually fit 2 bunk bed baskets in the Big Easy at a time, which gives you quite a bit of cooking area. It’s a little tricky to do, but possible. See my write-up on the steps here!

For a little easier clean-up spray your baskets with non-stick spray first. If your baskets are like mine, every once-in-a-while they need a deep cleaning. I’ve found a good way to do this. You can ready about it here too!

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Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and all 3 of my huge free Big Easy eCookbooks!

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5 from 1 vote

Buffalo Wings on the Char-Broil Big Easy

Boy howdy, these Buffalo wings made on the Char-Broil Big Easy came out great! 30 minutes marinating, 30 or so minutes cooking and it’s time to devour some traditional-flavored wings.

Course Appetizer

Cuisine American

Keyword Big Easy, Buffalo wings, Char-Broil

Prep Time 45

Cook Time 45

Total Time 1 30

Servings

Calories 281kcal

Author Mike

Equipment

Ingredients

4 pounds chicken wings separated
6 tablespoons butter
½ cup Frank’s RedHot Sauce
2 tablespoons paprika
1 teaspoon kosher salt
1 teaspoon cayenne pepper
½ teaspoon ground black pepper

Instructions

Place the wings into a large resealable bag or container.
Melt the butter in a medium saucepan.
Stir in the remaining ingredients.
Let cool slightly. Pour all but 1/4 cup of the marinade onto the chicken. Save the 1/4 cup for finishing the wings later.
Seal the chicken and toss to coat. Let marinate at room temperature for 30 minutes.
Fire up your Big Easy.
Add chicken to the cook racks and lower into the cooker.
Cook for 30-45 minutes or until chicken is done. Note that depending on conditions, chicken at the top of the rack may cook quicker or later than those on the bottom. Don’t just check one piece for doneness.
NOTE: At this point, you can if you wish, transfer the chicken to a hot grill to get a nice char and a little crunch on the wings. It’s completely optional, though.
Remove chicken and place into a large bowl.
Add the reserved marinade and toss to coat.
Serve with your favorite dipping sauce.

Notes

You’ll need the Char-Broil Big Easy Cooking Rack to be able to cook an entire 4 pounds of chicken at once.

Nutrition

Nutritional values are approximate.

Sale

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Expands the cooking space of The Big Easy
Perfect for cooking two chickens at once

Crispy Chipotle Wings

Visit my other site, For The Wing, for all things chicken-wing!

Chicken wings are my favorite dish, and I sure have made them a lot of different ways with lots of different sauces. From homemade, to bottled, I can’t get enough wings. I’ll make them at home, and I’ll eat them at restaurants or bars. It’s hard to pick a favorite… until now. These crispy chipotle wings are my all-time favorites. A little heat, a little smokiness, and a little sweet. Everything you could want in a wing, and crunchy to boot. Grab some paper towels and scoot up to the table and get busy!

I made these crispy chipotle wings on my Char-Broil Big Easy. Used to be, I couldn’t get super-crispy wings in the Big Easy without finishing them on a grill. Not any more. My crispy wing technique gets it done and done good on the Big Easy or in the oven. Give it a shot. It’s as good as deep-fried but without the oil.

La Costeña Chipotle Peppers in Adobo Sauce…

Bold Flavor in Every Bite — La Costeña chipotle…
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Also try my raspberry chipotle wings and pineapple wings.

Print Pin

4 from 1 vote

Crispy Chipotle Wings

These crispy chipotle wings are my all-time favorites. A little heat, a little smokiness, and a little sweet. Everything you could want in a wing, and crunchy to boot. Grab some paper towels and scoot up to the table and get busy!

Course Main

Cuisine American

Keyword crispy, spicy, wings

Prep Time 1

Cook Time 45

Total Time 1 45

Servings

Calories 401kcal

Author Mike

Equipment

Saucepan

Ingredients

For the wings

3-4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making chicken broth
2 tablespoons vegetable oil
Your favorite wing seasoning I used our Fire-Eater rub

For the sauce

½ cup chipotles in adobo sauce pureed
2 tablespoons apple cider vinegar
2 tablespoons honey
3 tablespoons unsalted butter
1 lime zested
½ teaspoon kosher salt

Instructions

For the wings

Place wings into a large resealable bag.
Add the oil and toss to coat.
Add rub, toss to coat and seal.
Refrigerate for 1-3 hours.
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.
When done, place wings in a large bowl and add sauce. Toss to coat and serve.

For the sauce

Combine all ingredients except the salt in a medium saucepan over medium heat.
Bring to a boil then reduce to a simmer.
Season with salt and let simmer slowly until thickened slightly.

Notes

Serve with Ranch or blue cheese dressing on the side for dipping, if desired.

Nutrition

Nutritional values are approximate.

Melinda’s Craft Wing Collection – Gourmet Wing…

PERFECT GIFT FOR WING LOVERS: Melinda’s took the…
SET YOUR MOUTH ON FLAVOR: This hot sauce variety…

PS Seasoning Wing Sauce Variety 4 Pack, Bold Sweet…

Gather round the throne of flavor and experience…
Bundle includes one of each: Candied Jalapeno Wing…

Indy Chicken Wings

Visit my other site, For The Wing, for all things chicken-wing!

Steven Raichlen turns out some mighty great food. I love the tv shows he does- he got me interested in grilling and smoking. And I love the many books he has written. One of the biggest, thickest recipe books you can find is Steven’s BBQ USA. It is absolutely chock full of great foods and stories, like these Indy chicken wings. And since I live in Indy, I had to make them. Well that and because they sounded (and are) fantastic.

We really enjoyed these Indy chicken wings. The seasoning has a nice garlicky celery flavor. I used our Italian vinaigrette for basting. It has great Italian herb flavor, with a hint of citrus. Note that the vinaigrette does contain oil, so it can cause flair-ups when cooking the wings on the grill.

Get yourself a good long basting brush for basting these wings while they cook. You won’t have to worry about burning yourself.

Heavy-duty BBQ Basting Brush by HQY – Silicone…

Heavy-duty BBQ Basting Brush by HQY – Silicone…

Also try my very popular Mambo wings!

Print Pin

5 from 1 vote

Indy Chicken Wings

Course Appetizer

Cuisine American

Keyword Italian, marinaded, salad dressing, wings

Prep Time 2 15

Cook Time 45

Total Time 3

Servings

Calories 355kcal

Author Based on a recipe from Steven Raichlen’s BBQ USA: 425 Fiery Recipes from All Across America

Equipment

Mixing Bowl

Ingredients

3-4 pounds chicken wings flats and drumettes
1 tablespoon vegetable oil
½ tablespoon garlic salt
½ tablespoon celery seed or celery salt
2 teaspoons ground black pepper
Homemade Italian vinaigrette or substitute Italian salad dressing

Instructions

Place wings in a large resealable bag or container.
Add oil. Seal and toss to coat.
Combine the garlic salt, celery seed or celery salt and pepper. Add to container, seal, and toss to coat.
Place wings in fridge for at least 2 hours, to overnight.
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. After 15 minutes of cooking begin basting the wings with the Italian vinaigrette. Continue basting every 10 minutes until the wings are done.
Serve with your favorite dipping sauce.

Notes

NOTE: The vinaigrette contains oil, which can cause flair-ups on a grill. Be careful when basting and do not over-baste the wings. If a flair-up does occur move the wings to another part of the grill until the flames die down.

Nutrition

Nutritional values are approximate.

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