Tabasco Chicken Wings

These Tabasco Chicken Wings make a delicious appetizer for game days and cookouts! I don’t know about you, but I love a good chicken wing, and I love the recipe creation process. I take these tabasco chicken wings to the grill (or oven), which cook and crisp up perfectly, then I coat them in a tart and spicy tabasco sauce. Oh wow, these are so good! Serve with a big bowl of ranch or blue cheese dressing for dipping. Grab a napkin while you’re at, and dig in!

Tabasco Sauce: We are using the original red sauce for this recipe. I have not used the green jalapeno sauce or any of the others on this dish. However, if you’d like to experiment and report back on how it turned out, we would love to hear from you! For the more daring taste buds, I recommend trying the habanero Tabasco sauce, and for a smokier finish, chipotle is always a good choice.

Ingredients:

How to Make Tabasco Chicken Wings:

  • Combine brine ingredients in a large bowl. Add chicken wings to the mixture, cover, and place into the refrigerator for 3-4 hours.
  • Remove wings from bowl, discard brine, and blot wings with paper towels to remove the excess moisture.
  • Place chicken wings onto a parchment-lined baking sheet. Use two if needed.
  • Optional step: season with a low-sodium or no salt added seasoning mix.
Tabasco Chicken Wings
Chad Montano

Grilling Tabasco Chicken Wings:

  • Preheat your grill for medium-high heat or oven for 350 degrees F. 
  • Place wings onto the grill (or in the oven), close the lid and cook for 40 minutes, or until the wings reach an internal temperature of 175 degrees F. 
  • If the wings are not crispy enough, set them under the broiler for a few minutes before saucing.
  • If using a pellet grill, remove the wings from the grill, and crank up the heat to 500 degrees. Once it comes up to temp, place the wings back in for 2-3 minutes, turning them over. Keep a close eye on them, so they do not burn!

Tabasco Chicken Wing Sauce:

  1. Prepare the tabasco chicken wing sauce after the first 20 minutes of cooking time.
  2. Bring sauce ingredients to a simmer for 2 minutes over medium-high heat. Reduce heat to low and let the sauce simmer for about 4-5 minutes.
  3. Once wings have cooked through, remove them from the grill place them into a large clean bowl. Pour warm sauce over the top and toss to coat using tongs.
  4. Serve immediately with a side of ranch or chunky blue cheese dressing.
  5. Store leftover tabasco chicken wings in an airtight container in the refrigerator for 3-4 days. I recommend rewarming them in the oven for better texture.
Tabasco Chicken Wings

Tabasco Chicken Wings

These Tabasco Chicken wings get a double dose of heat. They are brined in a Tabasco solution but also get a Tabasco Buffalo sauce at the end. 
Photo by: Chad Montano
5 from 1 vote
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Course: Appetizer
Cuisine: American Food
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6 People
Calories: 281kcal

Ingredients

  • 2 1/2-3 pounds chicken wings flats and drummettes
  • Brine for Chicken Wings
  • 3/4 cup Tobasco sauce
  • 1/2 cup butter unsalted
  • 2 tablespoons white vinegar
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon cayenne pepper optional
  • 2 tablespoons low sodium or no salt added seasoning optional

Instructions

  • Combine brine ingredients in a large bowl. Add chicken to mixture, cover, and place into the refrigerator for 3-4 hours.
    After that time, remove wings from bowl, discard brine, blot wings with paper towels, and place onto a parchment-lined baking sheet. Use two if needed.
    Optional step: Season wings with a low-sat or salt-free seasoning.
  • Preheat grill for medium-high heat or oven for 350 degrees F.
    Place wings onto the grill or in oven for 40 minutes, or until the wings register and an internal temperature of 175 degrees F. If the wings are not crispy enough, set them under the broiler for a few minutes, before saucing.
  • While wings are cooking, bring sauce ingredients to a simmer over medium-high heat for 2 minutes. Reduce heat and let the sauce simmer over low for about 4-5 minutes.
  • Once wings are cooked, place them into a large clean bowl. Pour warm sauce over top and using a sturdy pair of tongs, toss to coat.
    Serve immediately with a side of ranch or chunky blue cheese dressing.
  • Store leftover wings in an airtight container in the refrigerator for 3-4 days. I recommend rewarming them in the oven for better texture.

Notes

Things to think about with the recipe:
Tobasco Sauce: We are using the original red sauce for this recipe. I have not used the green jalapeno sauce or any of the others on this dish. However, if you’d like to experiment and report back your findings, we would love to hear from you. For the more daring taste buds, I recommend trying the habanero Tobasco sauce, and for a smokier finish, chipotle is always a good choice.

Nutrition

Calories: 281kcal | Carbohydrates: 11g | Protein: 20g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 4919mg | Potassium: 227mg | Fiber: 1g | Sugar: 9g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg

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Tabasco Chicken Wings