Ingredients
- For the Wings:
- 3 pounds chicken wings (flats and drumettes)
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- For the Wing Sauce:
- 1/4 cup unsalted butter, melted
- 1/3 cup hot sauce (such as Frank’s RedHot)
- 1/2 tablespoon low-sodium soy sauce
- 1/2 tablespoon white vinegar
Instructions
- If needed, split wings into flats and drumettes. Trim and discard the tips. Pat dry and transfer to a large bowl or zip-top bag.
- In a small bowl, whisk together olive oil, soy sauce, garlic powder, salt, and pepper.
- Pour the marinade over the wings, toss to coat, and refrigerate for 4 hours or overnight.
- Preheat grill to 425°F (218°C). Let wings come to room temperature.
- For the sauce, melt butter and combine with hot sauce, soy sauce, and vinegar. Whisk and adjust to taste.
- Grill wings for 12–18 minutes, flipping every 4–5 minutes until internal temperature reaches 170–180°F and wings are crispy.
- Remove from grill, let rest a few minutes, then toss in wing sauce or serve sauce on the side.
Notes
- Use indirect heat for more evenly cooked wings without flare-ups.
- Letting wings rest helps juices redistribute for better texture.
- For crispier skin, pat wings extra dry before marinating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 619
- Sugar: 1g
- Sodium: 880mg
- Fat: 47g
- Saturated Fat: 15g
- Unsaturated Fat: 28g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 46g
- Cholesterol: 210mg
