Devil Wings
Submitted by carknocker
Five pounds of chicken wings marinated in cayenne pepper sauce and Italian dressing, then grilled or baked until sticky and charred. Only 3 ingredients. Big heat, minimal effort.
YIELD
8 servingsPREP
15 minCOOK
45 minREADY
3 hrsThree ingredients. That’s all that stands between you and five pounds of fiery, sticky, finger-licking chicken wings.
Cayenne pepper sauce and Italian dressing get shaken together in a freezer bag, and the wings marinate in that mix for at least two hours. The Italian dressing brings oil, herbs, and tang that temper the heat just enough to keep you reaching for one more.
Grill them low and slow or bake them in the oven, basting with the reserved sauce as they cook. Either way, they come out glazed, slightly charred, and seriously addictive.
Pro Tips
- Marinate for the full 2 hours minimum. Overnight is even better for deeper flavor
- Reserve a full cup of the sauce before adding the raw chicken. Never baste with marinade that touched raw meat
- Grill over low heat so the sugars in the dressing caramelize without burning
- Serve with blue cheese dressing and celery sticks to cool the heat between bites
Ingredients
Directions
In a freezer bag, mix cayenne pepper sauce with salad dressing.
Keep 1 cup for basting and dripping.
Add chicken wings to bag, seal and refrigerate at least 2 hours, turning bag several times.
Grill wings over low fire or bake at 350℉ (180℃). for 45 minutes or until done, basting with reserved sauce.
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