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Grilled Wing Zingers

 Grilled Wing Zingers
My husband fine-tuned this recipe - and the results were spectacular! These spicy-hot grilled wings are true party pleasers. You can easily adjust the heat level by altering the amount of chili powder. The wings take a little time, but they're worth it. -Angela Roster, Greenbackville, Virginia
40 ServingsPrep: 35 min. Grill: 35 min.


  • 40 whole chicken wings (about 8 pounds)
  • 1 cup packed brown sugar
  • 1 cup Louisiana-style hot sauce
  • 1/4 cup butter, cubed
  • 1 tablespoon cider vinegar
  • 1/3 cup sugar
  • 1/2 cup Italian seasoning
  • 1/4 cup dried rosemary, crushed
  • 1/4 cup paprika
  • 1/4 cup chili powder
  • 1/4 cup pepper
  • 2 tablespoons cayenne pepper
  • 1 cup blue cheese salad dressing
  • 1/2 cup ranch salad dressing
  • Celery sticks


  • Cut chicken wings into three sections; discard wing tip section. Set
  • wings aside.
  • In a small saucepan, bring brown sugar, hot sauce, butter and vinegar
  • to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until
  • butter is melted and sauce is heated through. Cool.
  • In a gallon-size resealable plastic bag, combine sugar and
  • seasonings. Add chicken wings in batches; seal bag and toss to coat

2 of 2

Grilled Wing Zingers (continued)

Directions (continued)

  • evenly.
  • Grill, covered, over indirect medium heat 35-45 minutes or until
  • juices run clear, turning and basting occasionally with remaining
  • sauce.
  • In a small bowl, combine blue cheese and ranch salad dressing; serve
  • with chicken wings and celery sticks. Yield: about 3 dozen.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer