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Make yourself a big batch of these grill master wings. You’ll quickly realize that it doesn’t take a complicated recipe or a lot of ingredients to make fantastic wings. Simply seasoned wings are cooked until perfectly tender and moist with crunchy skin. The wings are then tossed gently in a wonderful sauce that has a slight hint of Asian-inspired flavor with a kiss of vinegar. On the side a slightly kicked-up dipping sauce that makes you think of classic Buffalo wings until you get another slight hint of soy sauce. Delicious!
I like to keep it simple
You could use your favorite spice mixture when you make a batch of grill master wings, instead of ‘just’ salt and pepper when marinating the wings before cooking. I rather like keeping them simple and letting the tossing and dipping sauces shine. Heck, wings just seasoned with salt and pepper, cooked and served are just great as they are.
I store my leftover homemade sauces in squeeze bottles. If refrigerated, I set them out an hour before using so they come to room temperature. You don’t want to put cold sauce on hot wings!
Also try my gold fever wings!
Check out my always-growing list of over 100 homemade wing recipes, including sauces and seasonings!
Grill Master Wings
Ingredients
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
For the wing sauce
- ½ cup soy sauce
- ½ cup Italian salad dressing
For the dipping sauce
- ¼ cup unsalted butter melted
- 1 teaspoon soy sauce
- ¼ cup your favorite hot sauce
Instructions
- Toss the wings in the wing sauce (see below) and serve with the dipping sauce (also below). Click here for our guide on how to sauce your wings.
For the wing sauce
- Combine ingredients in a small sauce pan.
- Bring to a boil and reduce heat to a simmer and simmer until slightly thickened.
- Remove from heat until ready to use.
For the dipping sauce
- Whisk all ingredients together until smooth.
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
