Spicy Caramelized Chicken Wings

By on July 23, 2017 in Chicken with 0 Comments

spicy caramelized chicken wingsThese spicy caramelized chicken wings are the cousins of the original buffalo wings differ from the American classic on one important count: They are grilled instead of fried. The variation makes for wings that are a bit crispier and boast a nice caramelized char.

These are best done outside on your Charcol Grill. Try it out when entertaining friends in your back yard.

Spicy Caramelized Chicken Wings


  • 3 lb (1.5 kg) chicken wings, tips removed
  • 3 tablespoons canola oil
  • 2 tablespoons BBQ rub
  • 1/2 cup (4 oz/125 g) unsalted butter
  • 6 cloves garlic, minced
  • 1/2 cup (4 fl oz/125 ml) hot-pepper sauce
  • 1 tablespoon distilled white vinegar
  • Blue Cheese Dip for serving
  • 4 stalks celery, cut into sticks for serving


MARINATE In a large bowl, combine wings and oil. Toss to coat. Sprinkle BBQ rub over wings and toss again. Cover and refrigerate overnight.

MAKE HEAT Remove wings from refrigerator 30 minutes before grilling. In a large frying pan over medium heat, melt butter. Add garlic and cook, stirring, until fragrant and tender, about 2 minutes. Stir in hot sauce and vinegar. Remove from heat and set aside.

PREHEAT Prepare charcoal or gas grill for direct grilling over high heat. Brush and oil grill grate.

GRILL Place chicken wings on the grill directly over the fire and cook, turning frequently, until tender, slightly charred, and nicely browned on all sides, 15 – 20 minutes.

COAT Transfer wings to the hot sauce in a frying pan. Place the pan over low heat and toss wings to coat evenly. Let wings marinate in the sauce for about 5 minutes.

SERVE Transfer wings to a platter. Pour any remaining sauce on top. Serve with blue cheese dip and celery sticks. Serves 6 – 8 as an appetizer.


You want to get a nice char on the wings, but if they are burning too quickly, move them to a cooler area of the grill. Also, remember that celery stalks are sweeter and more tender if the ribs have been removed. Use a potato peeler to remove the outside ribs before you cut them into stalks.

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About the Author

About the Author: Michael Wuze is a regular content contributor to Living Out The Back, which was started as a way to share the best of what life has to offer outside your home. The backyard is the one area so many people don't enjoy that we want to help you with. Everyone should enjoy their backyard. .


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