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This wing recipe is a Grilled Hot Wing that has a char-grilled, spicy, “dry-rub” flavor. This recipe is different from most Hot Wing recipes, but it makes some of the best wings you – and your friends – will ever eat. They aren’t as heavy or greasy as fried wings, and the flavor and the texture is perfect for dipping and snacking.

This recipe is for 4lbs. of Chicken Wing Sections or Whole Wings

You can use either fresh or frozen wing sections or whole wings. If the wings are frozen, thaw the wings overnight in the fridge. A good tip here is to leave the wings in their original bag but place them in a large bowl because they will leak.

Now… it’s time to marinate.

• 1 Bottle of Frank’s Red Hot Sauce 12oz
• ½ Cup Olive Oil
• 2 Tablespoons Worcestershire Sauce
• 2 Tablespoons Soy Sauce

Place the Chicken Wings in a Large Zip Lock bag and pour the marinade over them. Refrigerate for 4-6 hours, but overnight is best.

Next remove the chicken wings from the marinade and place on wire racks to drain excess liquid. Now it’s time to season.

• 1 tsp. Seasoned Salt
• 1/2 tsp. Black Pepper
• 1 tsp. Garlic Powder
• 1 tsp. Onion Powder
• 1/2 tsp. Cayenne Pepper
• 1 tsp. Sweet Paprika

I cook the wings on a Weber kettle grill over direct heat. You don’t want a really hot fire because the wings will burn before cooking through. You goal is to get a nice char-grilled outside that is crunchy and flavorful… but you do not want to burn your wings.

Start with a half charcoal chimney and spread them out evenly on the bottom grate. Open the bottom vent to allow air to flow and use the top vent to control the heat. You can cook with the top vent in the half open position to keep the temperature exactly where you want it to stay.

The wings cook in about 12-15 minutes turning every 3 – 4 of minutes.

Half way through the cooking baste the wings with a mixture of:

• 1 part Hot Sauce
• 1 part melted butter

Just mop it over the wings with a BBQ basting brush or dip the wings into it. It’s best if this mixture is warm or hot.

To finish the wings and give them a true “dry rub” taste, give them a light coat of Killer Hogs BBQ Rub at the very end. You can always use your own, homemade BBQ rub if you like.

These wings are great at a party but you’ll want to cook several bags because they will go fast..

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Ihab Salloum