chicken wings Archives - Life's A Tomato

Wicked Sticky Wings on the Char-Broil Big Easy

Note: This recipe was developed using the Char-Broil Big Easy Oil-Less Fryer. If you are cooking using the Char-Broil Smoker-Roaster Grill you should cook with the lid open and the temperature set to High. You might also need to adjust the cooking time.

Warning: The term ‘sticky’ is a tremendous understatement when it comes to describing these Wicked Sticky wings made on the Char-Broil Big Easy. Think sticky molasses, and then think stickier. Don’t spill the sauce (like someone I know might have done) or you will be cleaning counter tops and sinks and what-not for days. Trust me. Now, on to the wings…

These wings are crazy good. Wicked heat. Sticky sweet. I made them crispy style on my Char-Broil Big Easy, but you can make them anyway you like, from smoking them to deep frying them. It’s the sauce that shines here, and boy is it messy great. Wicked sticky wings are called that for a reason.

Wicked Sticky Wings on the Char-Broil Big Easy

I went simple with the dipping sauce for these wings. Just straight-out-of-the-bottle chilled Ranch dressing. Nothing fancy, just something to offset the kick of the sauce just a bit.

Char-Broil The Big Easy Bunk Bed Basket

Don’t like sticky? Try my crispy Big Easy wings instead.

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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5 from 1 vote

Wicked Sticky Wings on the Char-Broil Big Easy

These wings are crazy good. Wicked heat. Sticky sweet. It’s the sauce that shines here, and boy is it messy great. Wicked sticky wings are called that for a reason.

Course Appetizer

Cuisine American

Keyword Big Easy, Char-Broil, wings

Prep Time 1

Cook Time 45

Total Time 1 45

Servings

Calories 585kcal

Author Based on a recipe from Fav Family Recipes

Equipment

Ingredients

For the sauce

⅓ cups Franks RedHot Sauce
1 ½ cups brown sugar
1 tablespoon water

For the wings

2 pounds chicken wings

Instructions

For the sauce

Place all ingredients in a medium saucepan.
Bring to a boil and reduce to a simmer and simmer for 5 minutes.
Remove from heat and let cool COMPLETELY before using. Even better, cover and refrigerate overnight. This will help the sauce stay sticky and thick.

For the wings

Separate the flats and drumettes, and discard the tips.
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.
Place the wings in a bowl and drizzle with the sauce.
Toss to coat.

Notes

Serve immediately with your favorite dipping sauce.

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket

Teriyaki Wing Sauce

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

This Teriyaki wing sauce is a great dipping sauce for chicken wings. Or toss your wings in the sauce just before serving. This is a slightly sweeter sauce than our other Teriyaki sauce. For some kick, add some red pepper flake. Or for more heat, add Sriracha or hot chili sauce.

Click here to see the fantastic chicken wings we made using this Teriyaki wing sauce. I cook a LOT of different flavors of chicken wings, from Asian-inspired, to southwestern.

Kikkoman Japan Made Soy Sauce, 33.8 Ounce

Also try my tingle wings.

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5 from 1 vote

Teriyaki Wing Sauce Version 2.0

This Teriyaki wing sauce is a great dipping sauce for chicken wings. Or toss your wings in the sauce just before serving.

Course Sauce

Cuisine American

Keyword sauce, Teriyaki, wings

Prep Time 10

Cook Time 10

Total Time 20

Servings cups

Calories 267kcal

Author Based on a recipe from White on Rice Couple

Ingredients

1 cup pineapple minced (You can substitute a 20 ounce can minced pineapple)
½ cup soy sauce
¼ cup Mirin
1 inch ginger minced
2 cloves garlic minced
¼ cup brown sugar
1 teaspoon apple cider vinegar
1 teaspoon sesame oil
1 tablespoon cornstarch
1 tablespoon cold water
1 teaspoon dried red pepper flake or more, optional

Instructions

Place the pineapple, soy sauce, Mirin, ginger, garlic, sugar, vinegar and sesame oil into a blender.
Blend until well combined and smooth. Blend more for a thinner sauce or leave it a bit chunky for a thicker sauce.
Transfer to a sauce pan over medium heat. Bring to a boil then reduce heat to a simmer.
Add cornstarch to a small bowl or cup. Add in the water and stir until smooth. (I used a fork).
Whisk in the cornstarch mixture until it thickens.
Add red pepper flake, if desired, to taste.
Remove from heat and let cool slightly before using.
Toss your wings in the sauce just before serving. Reserve some sauce for dipping if desired.

Notes

Store any leftover sauce in the fridge.

Nutrition

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Teriyaki Wing Sauce

This teriyaki wing sauce is a great dipping sauce for chicken wings. Or toss your wings in the sauce just before serving.

Click he re to see our teriyaki wings recipe.

Kikkoman Japan Made Soy Sauce, 33.8 Ounce

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5 from 1 vote

Teriyaki Wing Sauce

This teriyaki wing sauce is a great dipping sauce for chicken wings. Or toss your wings in the sauce just before serving.

Course Sauce

Cuisine American

Keyword Teriyaki, wings

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 78kcal

Author Mike

Ingredients

½ cup soy sauce
¼ cup lime juice
2 cloves garlic minced
4 tablespoons brown sugar
1 teaspoons onion powder
4 teaspoons cornstarch
4 tablespoons water

Instructions

Place all ingredients except the cornstarch and water in a small sauce pan over medium high heat. Stir.
In a small bowl or cup, whisk together the cornstarch and water. Slowly pour into the pan, whisking as you go.
Bring to a simmer and continue simmering, stirring often, until thickened.

Notes

Store any leftover sauce in the fridge. Reheat on the stovetop and stir before using.

Nutrition

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Spicy Chicken Wings with Apple Onion Dip

If you follow this blog at all you know that I’m a huge fan of chicken wings, and in particular, wings that are cooked on the Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer. I made a simple modification to our Big Easy that lets me cook a big batch of wings at once. They take less than an hour and always come out fantastic, like these spicy chicken wings with apple onion dip. Of course you can cook your wings using whatever you have, from a gas grill to a deep fryer to a convection oven!

These spicy chicken wings with apple onion dip have a wonderful savory flavor. The apple onion dip is fantastic, and would also work great for dipping chips, crackers, vegetables… you name it.

Also try my Teriyaki wings.

Melinda’s Craft Wing Collection – Craft Wing Sauce & Condiment Gift Set for Buffalo Wings – Black Truffle Hot Sauce, Thai Sweet Chili, Sticky Asian, Garlic Parmesan, Habanero, & Ghost Pepper Wing Sauce – 12 oz, 6 Pack

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

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4 from 1 vote

Spicy Chicken Wings with Apple Onion Dip

These spicy chicken wings with apple onion dip have a wonderful savory flavor. The apple onion dip is fantastic, and would also work great for dipping chips, vegetables… you name it.

Course Main

Cuisine American

Keyword dipping sauce, spicy, wings

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 436kcal

Author Based on a recipe from A Spicy Perspective

Ingredients

For the wings

3-4 pounds chicken wings separated
3 tablespoons vegetable oil
1 teaspoon garlic powder
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
¼ cup Dijon mustard
¼ cup Creole mustard
¼ cup maple syrup
1 tablespoon Sriracha or more

For the apple onion dip

1 tablespoon butter
1 small white onion diced
3 tablespoons apple butter
1 cup plain Greek yogurt
1 tablespoon Dijon mustard
1 teaspoon apple cider vinegar
kosher salt to taste
ground black pepper to taste

Instructions

Combine oil, garlic powder, salt and pepper in a large bowl. Add wings, toss to coat and marinate for 1 hour.
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.
Meanwhile, combine the Dijon and Creole mustards, maple syrup and Sriracha sauce. When wings are done, toss them in the sauce.
If baking, return to baking sheet and bake 10 more minutes.
For the Big Easy or grill, place wings on grill and grill until browned and crispy.
Serve wings hot with the apple onion dip.

For the apple onion dip

Melt butter in a small skillet over medium heat. Add the onions and cook 10-15 minutes or until the onions are caramelized.
Add the remaining ingredients and whisk. Reduce heat to keep warm until ready to serve.

Notes

Also great served with Ranch or blue cheese dressing.

Nutrition

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Slow Cooker Chicken Wings

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

I’m usually a crispy, grilled or fried chicken wing kind-of-guy. But I am open to other ideas, and I can’t pass up a tasty wing no matter what. So I went into the idea of cooking wings in my slow cooker with an open mind and empty stomach. What resulted were very tasty, very tender wings covered in a fantastic homemade Buffalo wing sauce. Slow cooker chicken wings made a believer out of me.

Cooking the wings in Buffalo sauce in the slow cooker before transferring them to the oven ensured that each and every bite was packed with that great traditional wing flavor. These wings aren’t just covered in sauce, there’s sauce all the way through.

The sauce is what makes these slow cooker chicken wings great. It’s the perfect traditional Buffalo wing sauce. I make a big batch and keep it on hand. I like to fill a squirt bottle with wing sauce and squirt it on macaroni and cheese. Yep, try it. It’s good.

You can get a bit of a char and crisp on these wings if you put them under the broiler for a bit just before serving. Keep an eye on them, though. You don’t want to burn them.

Crock-Pot 7 Quart Oval Manual Slow Cooker, Stainless Steel (SCV700-S-BR)

Also try my slow cooker chili dogs.

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5 from 1 vote

Slow Cooker Chicken Wings

Cooking the wings in Buffalo sauce in the slow cooker before transferring them to the oven ensured that each and every bite was packed with that great traditional wing flavor.

Course Appetizer

Cuisine American

Keyword crockpot, slow cooker, wings

Prep Time 15

Cook Time 1 45

Total Time 2

Servings

Calories 540kcal

Author Mike

Equipment

slow cooker

Ingredients

For the wings

2 pounds chicken wings flats and drumettes separated, tips discarded
Buffalo wing sauce from below or use 1 cup store-bought

For the Buffalo wing sauce

10 tablespoons unsalted butter 1 stick plus 2 more tablespoons
1 ½ cups hot sauce
2 tablespoon white vinegar
1 teaspoon Worcestershire sauce
½ teaspoon cayenne pepper
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder

Instructions

For the wings

Place the wings into the bottom of your slow cooker.
Add HALF of the sauce.
Cook on high for one hour.
Heat your oven to 400 F.
Line a baking sheet with aluminum foil and spray lightly with non-stick spray.
Add the wings and brush with some of the remaining sauce, reserving the rest for dipping if desired.
Place in the oven for 30 minutes.
Serve with your favorite dipping sauce and extra wing sauce for dipping if desired.

For the Buffalo wing sauce

Place the butter in a small saucepan over medium heat.
Once the butter is melted add the remaining ingredients.
Bring to a boil then reduce heat to a simmer and continue simmering for 5 minutes, stirring often.
Remove from heat and let cool before using.

Notes

Optionally, turn on the broiler for the last 10 minutes of baking to get a little color and crisp on the wings.

Nutrition

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Pineapple Chicken Wings

I was looking for a different take on chicken wings and boy, did I find it. These pineapple chicken wings are sweeter than the “usual” wings you get, with a slight Asian flavor thanks to the soy sauce. The dipping sauce was fantastic. So good in fact that I ended up using the same sauce later for our grilled glazed kielbasa bites.

If you have a Char-Broil Big Easy oil-less fryer, try out my Wingin’ator 3000 modification. It lets you cook a large amount of wings all at once. It’s great for cooking these pineapple chicken wings. Any wings for that matter!

Also try my delicious peach apricot wings.

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

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4 from 1 vote

Pineapple Chicken Wings

Course Main

Cuisine American

Keyword pineapple, wings

Prep Time 1

Cook Time 45

Total Time 1 45

Servings

Calories 453kcal

Author Based on a recipe from Insane Chicken

Ingredients

For the marinade

3-4 pounds chicken wings separated
⅓ cup apple cider vinegar
¼ cup soy sauce
⅓ cup reserved pineapple juice leftover from making the dipping sauce
¼ cup vegetable oil
4 teaspoons prepared horseradish
2 teaspoons garlic minced

For the dipping sauce

1 20 ounce crushed pineapple drained (reserve juice for marinade)
½ cup honey
1 tablespoon cornstarch
dried red pepper flake to taste (optional)

Instructions

Place chicken wings into a large resealable baggie (or two) or a large container.
In a small bowl, whisk together the marinade ingredients.
Add to the chicken and toss to coat. Seal and refrigerate for 1-3 hours, turning occasionally.
For the dipping sauce, combine all ingredients in a small saucepan over medium heat. Stir and warm until thickened.
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.
Serve wings with warm dipping sauce.

Notes

For a smoother dipping sauce, pulse a few times in a blender before serving.

Nutrition

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Honey Cholula Wing Sauce

This honey Cholula wing sauce is the perfect sauce for chicken wings. A little sweet, a little heat. As much as I like traditional Buffalo wing flavors, this is a welcome change. The hot sauce does not overwhelm, and that’s just what I was looking for.

Sure, you can use other hot sauces when you make honey Cholula wing sauce. I really like Cholula for the flavor and the amount of heat. It’s spicy, but not too spicy. It’s not screaming hot. I think it’s a great middle-of-the-road hot sauce and a pleasure to eat!

Cholula Original Hot Sauce, 12 fl oz

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

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3.75 from 4 votes

Honey Cholula Wing Sauce

Course Sauce

Cuisine American

Keyword honey, hot sauce, wings

Prep Time 5

Cook Time 5

Total Time 5

Servings

Calories 181kcal

Author Mike

Ingredients

1 cup honey
½ stick unsalted butter
½ cup Cholula hot sauce or more your favorite hot sauce

Instructions

Place honey in a medium pot over medium heat.
Add in butter and hot sauce.
Heat until the butter is melted.
Stir and pour over cooked chicken wings.

Notes

Store leftover sauce in the fridge. Bring to room temperature or warm over low heat before using.

Nutrition

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Harissa Chicken Wings

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

After making roasted harissa cauliflower the other day (my first encounter with harissa) I knew after the first bite that the next thing I was going to make with the spicy red pepper paste would be Harissa chicken wings. There was no doubt in my mind that I was in for a wonderful treat. You get a nice kick, but don’t be afraid. Harissa is not crazy spicy, not at all. It has a wonderful earthy flavor to it. I could eat it all day, On wings I could eat it all week.

The paste for making these harissa chicken wings can be found in the Mediterranean section of your local grocery store. I haven’t tried making it home yet, but I will. The consistency reminds me a bit of hummus, though it’s certainly not hummus. But, oh…. it just hit me… harissa sure would be great in hummus! I’m off to try that now!

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!

Kitchen Bottle Condiment Set 3 Hole Dispenser Lid Plastic Squeeze for Sauce Mustard Ketchup 12 oz. / 340 ML.

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5 from 1 vote

Harissa Chicken Wings

These have a nice kick, but don’t be afraid. Harissa is not crazy spicy, not at all. It has a wonderful earthy flavor to it. I could eat it all day, On wings I could eat it all week.

Course Appetizer

Cuisine American

Keyword Asian wings

Prep Time 1

Cook Time 45

Total Time 1 45

Servings

Calories 408kcal

Author Based on a recipe from Saveur Magazine

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
2-3 tablespoons your favorite wing seasoning I used my Fire Eater rub

For the sauce

½ cup Harissa paste
4 tablespoons unsalted butter
1 lemon juiced and zested

Instructions

For the wings

Place wings into a large resealable bag.
Add the oil.
Add the seasoning. 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.
When done, place wings in a large bowl and add sauce.
Toss to coat.

For the sauce

Place all ingredients into a medium saucepan over medium heat.
Stir occasionally until the butter has melted and the sauce is combined.

Notes

Serve with Ranch or blue cheese dressing for dunkin’!

Nutrition

Nutritional values are approximate.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

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.

T-fal Ultimate EZ Clean Stainless Steel Deep Fryer with Basket 3.5 Liter Oil and 2.6 Pound Food Capacity 1700 Watts Oil Filtration, Temp Control, Digital Timer, Dishwasher Safe Parts Stainless Steel

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

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.

Buffalo Wild Wings Milder Variety Bundle: Parmesan Garlic, Medium, Honey BBQ, Asian Zing: 12 Ounces Each

Fire-Eater Chicken Wings on the Char-Broil Big Easy

I bought a Char-Broil The Big Easy TRU-Infrared Oil-less Turkey Fryer a while back. It is one of my favorite “grills” by far. It doesn’t get any easier – marinate/brine/rub/whatever meat you wish to cook and put it into the cooker. Turkeys and chickens take about 15 minutes per pound. A family pack of wings takes about 30 minutes. Done. No mess, no fuss. It’s a beautiful thing. And trust me, I cook a lot of wings on my Big Easy. A lot. To get a family pack of wings onto my Big Easy, I use my homemade mod, the Wingin’ator 3000. You can always cook the wings in an oven or charcoal or gas grill of course.

Just The Right Kick

These fire-eater chicken wings from Steven Raichlen’s The Barbecue! Bible 10th Anniversary Edition are absolutely amazing (as are the other recipes in the 575 page book). Yes, they have some kick, but it’s not overwhelming at all. They’re perfect. I plan on using the rub recipe on whole roasted chickens and turkey from my Big Easy, it’s just that good.

I cook the wings for about 30 minutes in my Big Easy, then I toss them onto a hot grill for a few minutes to crisp up the skin. You can skip that final step and still enjoy really fantastic wings. I served them with our cool Ranch dipping sauce.

Char-Broil The Big Easy Bunk Bed Basket

It’s always a good idea to keep a few spare grease trays on hand for your Char-Broil Big Easy.

Char-Broil 2425514W12 Big Easy Grease Tray, Silver- 5 pack

Love your Big Easy as much I love mine? Check out my Big Easy Add-Ons page and my free Big Easy eCookbook!

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5 from 1 vote

Fire-Eater Chicken Wings on the Char-Broil Big Easy

These fire-eater chicken wings are absolutely amazing (as are the other recipes in the 575 page book). Yes, they have some kick, but it’s not overwhelming at all. They’re perfect.

Course Main

Cuisine American

Keyword Big Easy, Char-Broil, spicy, wings

Prep Time 1

Cook Time 45

Total Time 1 45

Servings

Calories 453kcal

Author Based on a recipe from Steven Raichlen

Equipment

Ingredients

For the wings

3-4 pounds chicken wings separated
1 batch Fire-Eater Poultry rub
2 tablespoons vegetable oil
Fire-Eater sauce see below

For the Fire Eater Hot Sauce

1 stick unsalted butter
1 tablespoon dried red pepper flake more or less, to taste
½ cup cilantro chopped
½ cup Sriracha

Instructions

Place the wings into a large resealable baggie or container.
Sprinkle rub over the wings. Seal and shake to coat.
Open container and add the oil. Seal again and shake to coat.
Refrigerate for 1-3 hours.
Remove wings from container.
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.
While the wings are cooking, melt the butter in a medium saucepan.
Add the remaining sauce ingredients and whisk to combine.
Heat thoroughly.
When wings are done, transfer to a large bowl and pour the sauce over them. Toss to coat.

Notes

Serve with Ranch or blue cheese salad dressing for dunkin’!

Nutrition

Nutritional values are approximate.

Char-Broil The Big Easy Bunk Bed Basket