Hot And Spicy Grilled Chicken Wings Recipes

GRILLED SPICY CHICKEN WINGS

Steps:

• Cut chicken wings into three sections; discard wing tip sections. In a large resealable plastic bag, combine enchilada sauce and lime juice. Add wings; seal bag and turn to coat. Refrigerate for 6 hours or overnight. , In a small bowl, combine taco sauce and butter. Drain chicken wings and discard marinade. Grill wings, covered, over indirect medium heat for 10 minutes. Turn; grill 10-20 minutes longer or until juices run clear, turning and basting occasionally with sauce.

HOT AND SPICY GRILLED CHICKEN WINGS

Steps:

• Heat grill for indirect grilling: Light one side of grill, leaving other side unlit. Close lid; heat grill to 400ºF.
• Place wings in single layer in shallow foil pan. Place pan on grate over unlit area; close lid. Grill 20 min. or until wings are lightly browned, monitoring for consistent temperature.
• Meanwhile, mix mayo, hot pepper sauce and garlic powder until blended. Reserve 1/2 cup mayo mixture; mix remaining mayo mixture with ranch dressing.
• Brush both sides of wings generously with reserved mayo mixture. Grill 15 min. or until wings are done. Serve with dressing mixture.

SPICY GRILLED CHICKEN WINGS

Steps:

• Place the pepper and salt in a medium bowl.
• Add the garlic cloves and crush into the salt and pepper to make a thick paste.
• Add the lemon juice, crushed red pepper, and hot sauce.
• Whisk in the olive oil slowly until well combined.
• Place the chicken wings in a large sealable plastic bag.
• Add the marinade and seal the bag tightly.
• Shake the bag well to coat.
• Refrigerate for 12-48 hours.
• Remove the chicken wings from the refrigerator and let sit at room temperature for 25-30 minutes while heating the grill.
• Grill over medium-high heat, flipping frequently and brushing with the marinade for 15-20 minutes or until cooked through.
• Do not brush the wings with the marinade for the last five minutes to make sure the juices all cook thoroughly.
• Throw away the marinade.
• Serve hot, at room temperature, or chilled (see how versatile this is?).
• The wings can be refrigerated for up to 2 days before serving chilled, or reheated.

GRILLED CHICKEN WINGS WITH SPICY CHIPOTLE HOT SAUCE AND BLUE CHEESE-YOGURT DIPPING SAUCE

Steps:

• Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.
• Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.
• Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes. Serve with Blue Cheese-Yogurt Dip.
• Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.

GRILLED SPICY WINGS

Steps:

• Mix together all ingredients in a medium bowl. Add the chicken wings and toss to coat evenly. Cover and refrigerate for 2 hours. Grill wings

GRILLED HOT, SWEET AND STICKY CHICKEN WINGS

Steps:

• In a medium bowl whisk together the first 9 ingredients (ketchup through chili powder).
• Rinse the chicken wings under cold water and pat dry with paper towels.
• Place in a large, resealable plastic bag and pour in the marinade.
• Press the air out of the bag and seal tightly.
• Turn the bag to distribute the marinade.
• Place in a bowl and refrigerate for 4 to 6 hours, turning occasionally.
• Remove the wings from the bag and discard the marinade.
• Lightly brush or spray the wings with olive oil.
• Sear over direct, medium heat on the grill until well marked, 4-6 minutes, turning once halfway through searing time.
• Continue grilling over INDIRECT medium heat until the meat is no longer pink near the bone, 10-12 minutes.
• Serve hot with napkins.

SIMPLE GRILLED HOT WINGS

Steps:

• Place wings in a glass or plastic bowl. Pour hot sauce over the wings; cover bowl with plastic wrap. Marinate in the refrigerator, stirring occasionally to coat, 2 to 12 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place wings on the grill. Cook, occasionally turning and coating with leftover marinade, until chicken is no longer pink in the center, about 10 minutes. Continue grilling and turning until browned, 5 to 7 minutes more.