Back to Grilled Wing Zingers

Print Options


Card Sizes

Grilled Wing Zingers Recipe

Grilled Wing Zingers Recipe

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
TOTAL TIME: Prep: 35 min. Grill: 35 min. YIELD:78 servings


  • 8 pounds chicken wings
  • 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


  • 1. Cut chicken wings into three sections; discard wing tip sections. Set wings aside.
  • 2. 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.
  • 3. In a gallon-size resealable plastic bag, combine sugar and seasonings. Add chicken wings in batches; seal bag and toss to coat evenly.
  • 4. Grill, covered, over indirect medium heat 35-45 minutes or until juices run clear, turning and basting occasionally with sauce.
  • 5. In a small bowl, combine blue cheese and ranch salad dressing; serve with chicken wings and celery sticks. Yield: about 6-1/2 dozen.
Editor's Note: Uncooked chicken wing sections (wingettes) may be substituted for whole chicken wings.

Reviews for Grilled Wing Zingers

Sort By :

Average Rating
drdr911 User ID: 615157 249408
Reviewed Jun. 14, 2016

"Magazine directions are slightly different: It calls for 1/4 c sugar and you are to add 1 cup sauce to dry ingredients, mix well then add chicken. Grill wings over indirect medium heat for 12-15 min or until juices run clear. Turn once and baste with remaining sauce

This isn't the first time the online recipe has differed from the magazine recipe and in a fairly significant way. Disappointing but love the original recipe"

DeKay81 User ID: 7512755 128854
Reviewed Nov. 6, 2014

"My husband loves these wings and requests them often! I cut back on the rosemary, cayenne pepper and chili powder some."

dollargirl User ID: 939213 205727
Reviewed Aug. 1, 2013

"Excellent recipe!! I made 16 lbs for a summer party and they were all gone. BTW, I cooked them in the oven because there were too many other things on the grill that afternoon."

ValerieMS User ID: 4364700 90402
Reviewed Jan. 17, 2012

"A great recipe for people who love Hot Wings."

Bpadg User ID: 6456870 205726
Reviewed Jan. 16, 2012

"This recipe is definitely my "go to" recipe for wings.

I have dubbed these my "pantry wings" because of the number of different ingredients in them. They are labor intensive, but very worth it.
I have mixed a 5x batch of the dry ingredients to have at the ready. Really saves time. I get requests for these wings ALL the time. They have never failed to WOW even the most discerning "wing heads""

dinterlande User ID: 1900187 136761
Reviewed Oct. 22, 2011

"Lots of flavor, my go to recipe for outstanding wings."

phruska User ID: 3101160 56461
Reviewed Feb. 27, 2011

"Since it was terribly cold, I placed the wings on a cooling rack placed inside a sheet cake pan and baked at 350 degrees for 45 minutes and basting. They were absolutely HOT! And the are worth it."

Loading Image