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Nutrition Facts
Serving Size 1 wings 59g Recipe makes 20 wings) The following items or measurements are not included below: 1/4 cup balsamic vinegar
Calories 124
Calories from Fat 71		(57%)
Amount Per Serving		%DV
	Total Fat 7.9g	12%
	Saturated Fat 2.2g	11%
	Monounsaturated Fat 3.1g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.1g
Cholesterol 37mg		12%
Sodium 127mg		5%
Potassium 130mg		3%
Total Carbohydrate 3.8g		1%
	Dietary Fiber 0.3g	1%
	Sugars 3.0g
Protein 9.3g		18%
how is this calculated?

Grilled Hot, Sweet and Sticky Chicken Wings

Recipe #66280 | 30 min | 15 min prep

⁽⁴⁾ RATE IT NOW Print Recipe

By: Hey Jude
Jul 7, 2003

The name says it all for these wings. These are easy and tasty....quite spicy for the heat lovers...decrease the amounts of Tabasco and chili powder if you can't take the heat! Prep time does not include marinating time.

20 wings (change servings and units)

Ingredients

1/2 cup ketchup
1/4 cup balsamic vinegar
2 tablespoons brown sugar
4 teaspoons garlic granules (PLEASE don't use garlic powder or garlic salt!)
4 teaspoons Worcestershire sauce
3 teaspoons Tabasco sauce (yes, THREE teaspoons)
2 teaspoons Dijon mustard
2 teaspoons paprika
2 teaspoons chili powder
20 chicken wings, wing tips removed
extra virgin olive oil

Directions

1
In a medium bowl whisk together the first 9 ingredients (ketchup through chili powder).
2
Rinse the chicken wings under cold water and pat dry with paper towels.
3
Place in a large, resealable plastic bag and pour in the marinade.
4
Press the air out of the bag and seal tightly.
5
Turn the bag to distribute the marinade.
6
Place in a bowl and refrigerate for 4 to 6 hours, turning occasionally.
7
Remove the wings from the bag and discard the marinade.
8
Lightly brush or spray the wings with olive oil.
9
Sear over direct, medium heat on the grill until well marked, 4-6 minutes, turning once halfway through searing time.
10
Continue grilling over INDIRECT medium heat until the meat is no longer pink near the bone, 10-12 minutes.
11
Serve hot with napkins.

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Featured Reviews for This Recipe

From: 859346

On Sep 13, 2009

I thought these wer great I've made them seveeral times. I didnt change anything I do double the recipe. Thanks its a keeper

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From: Roxygirl in Colorado

On Sep 29, 2008

These were quite tasty with nice color, but I would have liked a more spicy/complex flavor. I made another batch of chicken with a teriyaki marinade and I was surprised how similar the two different marinades tasted. The other on used fresh garlic and I tasted it more that way. I used this marinade on wings and breasts. The chicken needed some extra minding on the grill since they had a tendency to stick (I sprayed with PAM). These were good with mac n cheese! Thanks Hey Jude, for posting. Roxygirl

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From: Love to Eat!!

On Jun 16, 2008

Overall good result....next time I will omit the sugar and increase the hot sauce. Be sure to watch these like a hawk....they burn very easily over direct charcoal (of course this is my issue, cooking 101....sugars burn very easily).

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From: Vicki in CT

On Oct 31, 2007

I used these on chicken breasts and found it to be nice change of pace from our normal marinades. Next time I'll ease up on the balsamic as this came through pretty strong tasting (could just be our variety however). Thanks for posting a good marinade. Sorry about the photo being blurry.

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