Grilled Tabasco Chicken Wings

🧂 Ingredients

• 3 pounds chicken wings

  flats and drummettes
• Brine for Chicken Wings
• 1 cup Tobasco sauce
• 1/2 cup butter
• 2 tablespoons white vinegar
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon granulated garlic
• 1/4 teaspoon cayenne pepper

  optional
• 2 tablespoons low sodium or no salt added seasoning

  optional

Instructions

• 1 Combine the brine ingredients in a large bowl. Submerge chicken wings in the
  mixture, cover, and place into the refrigerator for 3-4 hours.
• 2 Remove the wings from the bowl and discard the brine.
• 3 Blot the wings with paper towels to remove the excess moisture. This is an
  important step for achieving crispy wings!
• 4 Place the wings onto a parchment-lined baking sheet. Use two if needed.
• 5 Optional step: season with a low-sodium or a no-salt seasoning blend.
• 6 Preheat your grill to 350 degrees F.
• 7 Place the wings on the grill (or in the oven), close the lid, and cook for 30-40
  minutes, or until they reach an internal temperature of 175 degrees F.
• 8 If the wings are not crispy enough, set them under the broiler or in an air
  fryer for a few minutes at 450 degrees before saucing.
• 9 For pellet grill, remove the wings and crank up the heat to 500 degrees.
• 10 Once it comes up to temp, place the wings back in for 2-3 minutes, turning them
  over. Keep a close eye on them so they do not burn!
• 11 Prepare the Tabasco wing sauce after the first 20 minutes of cooking time.
• 12 Bring the sauce ingredients to a gentle simmer over medium-high heat for 2
  minutes. Reduce heat to low and simmer for 4-5 minutes.
• 13 Remove the pan from heat, cover it, and keep it warm.
• 14 Once the wings have cooked, place them into a large, clean bowl and pour warm
  sauce over the top. Toss to coat using tongs.
• 15 Serve Tabasco wings with a side of ranch or chunky blue cheese dressing.
• 16 Store leftovers in an airtight container in the refrigerator for 3-4 days.
  Reheat in the microwave, oven, or air fryer.

Nutrition Info