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Grilled Chicken wings

Grilled Hot Wings


Grilled chicken hot wings, based on recipes from and


  • 3 lb whole chicken wings
  • ¼ C BBQ rub
  • 1 stick butter
  • 12 oz cayenne pepper sauce, such as Crystal or Frank’s

Ingredients for grilled hot wings


  • Light a large chimney full of charcoal. Once it is all lit, empty it into your grill. You want a hot bed that isn’t scorchingly-hot at the grill surface. Go for about 425°F (218°C).

Hot coals dumping into a grill

  • Season your wings liberally with BBQ rub. Place them in a single layer on the grill and cook with the lid closed, turning them every 4 minutes. (Use an Extra Big & Loud Timer to keep track of the time.)
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  • Meanwhile, heat the cayenne pepper sauce in a small saucepan until it reaches about 105°F (41°C) as measured on a Thermapen Mk4. Whisk the butter, cut into pats, into the sauce, heating slightly if it’s not hot enough to fully melt the butter. 
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  • When the wings reach an internal temp no lower than 175°F (79°C), remove them from the grill. 

Temping grilled hot wings

  • Place the wings in a large bowl, sauce liberally, and toss. 
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  • Dig in.