You can buy chicken wings already cut up or whole. Begin by seasoning the wings with salt and pepper. Grill the wings over moderate heat, turning frequently, until golden. Meanwhile, make the sauce by melting the butter with the garlic in the microwave. Stir in the hot sauce and spices and set aside.
When the wings are done, dip them in the sauce. The wings need to marinate in the refrigerator for at least 4 hours, and up to 8 hours. If the timing is inconvenient, remove the chicken from the marinade ahead and place the wings directly on the baking sheet; refrigerate until ready to roast.
- 3 lbs chicken wings
For the marinade:
- 1/4 cup light soy sauce
- 1/3 cup dark soy sauce
- 3 Tbsp vinegar
- 1/2 cup olive oil (or vegetable oil)
- 2 tsp each of granulated onions and dried oregano
- 1 tsp each of kosher salt, granulated garlic, dried parsley, and black pepper
- 1/4 tsp each of dried thyme and dried basil
- 1/2 tsp or more for a stronger kick cayenne pepper
- Combine all ingredients for the marinade in a large Ziploc bag. Close the bag and shake really well.
- Add the chicken wings, close the bag and massage the wings really well to ensure good coverage. Expel as much air as you can, close bag and refrigerate for at least 2 hours, preferably overnight and up to 24 hours.
- Preheat an outdoor grill to about 350F-400F.
- Remove the chicken wings from the marinade and pat dry with a paper towel.
- Brush the preheated grill grate with cooking oil to prevent sticking. I give it a quick wipe with a piece of paper towel soaked in vegetable oil.
- The grill is hot so be very careful and wear a heat-resistant glove.
- Cook the chicken wings on the preheated grill, lid closed, for about 10-15 minutes on each side, until the meat is nicely browned and the juices run clear.
- You may want to use an instant read thermometer if not sure.
- The wings are ready when the temperature in the thickest parts registers at least 165F.