These wings are wonderfully spicy but not saucy like the deep fried version that is coated in buffalo wing sauce. Instead, the wings are marinated in a vinegar and spice solution and then grilled. Be aware that the drummettes and wingettes cook at different rates.
Ingredients
30 to 32 chicken wings (drumettes and wingettes)
16 skewers
¼ cup (60 ml) white vinegar
¼ cup (60 ml) cider vinegar
2½ to 3 tablespoons (38 to 45 ml) hot sauce
1 tablespoon (15 ml) olive oil
3 cloves of garlic, minced
2 teaspoons mild chili powder
1½ teaspoons salt
1 teaspoon black pepper
½ teaspoon red pepper flakes (optional)
Method
Combine all the ingredients for the marinade in a nonmetal bowl.
If you’ve purchased whole wings, cut off the wing tips and separate the wings into drummette and wingette portions.
Place the chicken wing pieces in a resealable plastic bag. You might need to use two bags for this recipe. If so, split the marinade in half and use accordingly. Pour the marinade over the chicken wings and toss gently to coat. Remove any excess air from the bag(s), seal, and place into the refrigerator for 6 to 12 hours.
Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
Thread like pieces together using two skewers per kebab. Simply run though opposite sides. This will create more stability so the kebabs aren’t flopping around on the grill. Thread about 4 wing pieces onto each kebab. Discard any marinade remaining in the bag(s).
Place the kebabs onto the grill. Cook for 25 to 30 minutes, turning a few times during cooking process. Watch that they do not burn and reduce the heat if needed.
Though the recommended safe temperature for poultry is 160 to 165°F (71 to 74°C), we do recommend a temperature of 175°F (79°C) for these kebabs.
When the chicken wings are cooked to the desired doneness, remove the kebabs from the grill. Let the kebabs rest for 5 to 10 minutes and serve alone or with a blue cheese or creamy ranch dipping sauce.
6-8
servings30
minutes40
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minutesThese wings are wonderfully spicy but not saucy like the deep fried version that is coated in buffalo wing sauce. Instead, the wings are marinated in a vinegar and spice solution and then grilled. Be aware that the drummettes and wingettes cook at different rates.
Ingredients
30 to 32 chicken wings (drumettes and wingettes)
16 skewers
¼ cup (60 ml) white vinegar
¼ cup (60 ml) cider vinegar
2½ to 3 tablespoons (38 to 45 ml) hot sauce
1 tablespoon (15 ml) olive oil
3 cloves of garlic, minced
2 teaspoons mild chili powder
1½ teaspoons salt
1 teaspoon black pepper
½ teaspoon red pepper flakes (optional)
Method
- Combine all the ingredients for the marinade in a nonmetal bowl.
- If you’ve purchased whole wings, cut off the wing tips and separate the wings into drummette and wingette portions.
- Place the chicken wing pieces in a resealable plastic bag. You might need to use two bags for this recipe. If so, split the marinade in half and use accordingly. Pour the marinade over the chicken wings and toss gently to coat. Remove any excess air from the bag(s), seal, and place into the refrigerator for 6 to 12 hours.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Thread like pieces together using two skewers per kebab. Simply run though opposite sides. This will create more stability so the kebabs aren’t flopping around on the grill. Thread about 4 wing pieces onto each kebab. Discard any marinade remaining in the bag(s).
- Place the kebabs onto the grill. Cook for 25 to 30 minutes, turning a few times during cooking process. Watch that they do not burn and reduce the heat if needed.
- Though the recommended safe temperature for poultry is 160 to 165°F (71 to 74°C), we do recommend a temperature of 175°F (79°C) for these kebabs.
- When the chicken wings are cooked to the desired doneness, remove the kebabs from the grill. Let the kebabs rest for 5 to 10 minutes and serve alone or with a blue cheese or creamy ranch dipping sauce.
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