All of our methods to making chicken wings have a little secret. Sometimes it is the spices we use, sometimes the sauce. This Sweet & Spicy BBQ Chicken Wing recipe is no exception. It isn’t the sauce. It isn’t the way we cook them….we will get to the secret shortly.
But first, let me profess my undying love for the wing. Forget the celery sticks, I want the wings.You can smoke them, grill them, fry them, bake them. Crispy, saucy, breaded or naked, I love a good chicken wing. How I love thee, chicken wing-ee. ♥
Chicken wings make me happy. Something about eating a messy little piece of chicken, getting sauce from ear to ear, having sticky hands…and no one judges you for looking like a pig while eating them.
Try our Sweet & Spicy BBQ Chicken Wings
So, about that secret we mentioned.
The secret is time.
The preparation time isn’t much. And they don’t take that long to cook. The secret is to marinate. Yes. The bbq chicken wings must remain in the sauce pool to soak for quite some time. How long, you ask?
Atleast 24 hours. Even better is 48 hours. WHAT? This is supposed to be a website for busy families, nobody has time for this?!!!
Bear with me. It really isn’t that big a deal. On a Wednesday morning (or morning of choice), get up just a little earlier. (I recommend Wednesday, so these will be ready by Friday night.)
Cut your wings at the joint, and discard the tips. This isn’t hard to do, just get a big knife, position it right in the joint, and press down. It cuts right into. (I tried to make a video of me doing this, but it was an epic fail. I haven’t mastered the art of video yet, so these pictures are the best I could do.)
You could choose to leave them whole, it does make cooking easier for flipping and turning. But for easier eating and prettier presentation, we like to cut them.
Then, toss all the wings (leave the skin on them)into a big container with a tight fighting lid.
Add the minced garlic and dry seasonings. Then-with your hands-rub the spices and seasonings all into the wings. Don’t skip this step. If you put all of the ingredients in at once, the spices and garlic have a tendency to clump up instead of spread evenly throughout the wings.
Then, go wash your hands before handling your next ingredients. You do not want to transfer icky raw chicken residue.
Pour the BBQ sauce and hot sauce over the wings. Using your hands, toss the bbq chicken wings around to make sure sauce is evenly distributed.
About the sauce…we have made wings many different ways, and you can always use your favorite type of sauces.
We use Frank’s because it has a great tangy vinegar base, which not only gives the wings flavor but helps tenderize them as well. Plus, it is a spicy wing recipe without burning your mouth. (Our kids ate these wings with no complaints of fire-mouth.)
Chicken Wing Recipes to Try:
Now comes the hard part. Put the lid on and put them in the fridge and walk away. Just walk away. Patience, grasshopper.
Every 12 hours or so, toss them around in the container.
Two days later, FIRE UP THE GRILL! It is time, the moment you have been waiting for. No more pacing by the fridge, waiting.
Heat the grill to high, then reduce to medium low. Cook wings on the grill for 20-25 minutes (or more), turning frequently. Cook until the juices run clear and the meat near the wing bone is no longer pink.
**Cooking times will vary based on the size of your wing, your grill type and temp.
Time to eat, my favorite part!
Sweet & Spicy BBQ Chicken Wings
- 4 - 5 lbs fresh chicken wings cut at joint, tips discarded
- 1 TB minced garlic
- 1/2 TB black pepper
- 1/2 TB all purpose seasoning of choice we use Sazon
- 1 tsp vegetable seasoning mix
- 1 cup BBQ sauce we use Redneck Lipstick
- 1 1/2 cups hot sauce we use Frank's Red Hot
Wash and trim chicken wings. Cut at the joint and discard tips. Pat dry.
In a large shallow plastic container with a sealing lid, place chicken wings in a single layer. Add garlic, pepper, and seasoning. Toss them with your hands to coat well.
Add BBQ sauce and hot sauce. Toss with your hands to make sure every wing is fully coated.
Refrigerate for AT LEAST 24 hours, up to 48 hours. Every few hours, shake the container to move the wings around in the marinade.
When ready to grill, heat grill to 400 degrees. Lower temperature to medium low (around 300) and grill wings for about 20-25 minutes, turning frequently, until juices run clear and meat is no longer pink.
Serve with celery, carrots, and your favorite wing dipping sauce.