Hot, Sweet, and Sticky Chicken Wings

3 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 20
  • Amount Per Serving
  • Calories: 37.2
  • Total Fat: 0.7 g
  • Cholesterol: 9.7 mg
  • Sodium: 122.9 mg
  • Total Carbs: 4.6 g
  • Dietary Fiber: 0.2 g
  • Protein: 3.8 g

View full nutritional breakdown of Hot, Sweet, and Sticky Chicken Wings calories by ingredient


from Weber’s Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae from Weber’s Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae
Number of Servings: 20


    1/2 cup ketchup
    1/4 cup balsamic vinegar
    2 tablespoons dark brown sugar
    4 teaspoons granulated garlic
    4 teaspoons Worcestershire sauce
    3 teaspoons Tabasco® sauce
    2 teaspoons Dijon mustard
    2 teaspoons paprika
    2 teaspoons chili powder

    20 chicken wings, wing tips removed
    Extra virgin olive oil


. In a medium bowl whisk the marinade ingredients.

2. Rinse the chicken wings under cold water and pat dry with paper towels. Place in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally.

3. Remove the wings from the bag and discard the marinade. Lightly brush or spray the wings with oil. Sear over direct medium heat (350°F to 450°F), with the lid closed as much as possible, until well marked, 4 to 6 minutes, turning once. Continue grilling over indirect medium heat, with the lid closed, until the meat is no longer pink at the bone, 8 to 10 minutes. Serve warm.

Number of Servings: 20

Recipe submitted by SparkPeople user TEITELBA.

Member Ratings For This Recipe

  • no profile photo

    It was just okay for me but my son loved them. Might play around with spices to make it my own next time. - 9/16/10

  • no profile photo

    Very similar to my own recipe but without the tabasco, dijon, chili powder and paprika. I use minced garlic instead of powder and add red or cayenne pepper, ground (powdered) mustard and some chopped green onions (or onion powder). - 5/16/10