These easy, grilled Tabasco Chicken Wings make a delicious appetizer for Super Bowl and cookouts!
We take these tabasco chicken wings to the grill (or oven), crisp them up perfectly, then we coat them in a tart and spicy tabasco sauce. These chicken wings are heavenly! We love serving them with a big bowl of ranch or blue cheese dressing for dipping. This wing recipe is perfect for tailgating, game day, or just a casual weekday dinners. Serve them with a side of fries and deep fried pickles for an easy, delicious meal.
Note on Tabasco Sauce: We are using the original red sauce for this recipe. You can also use the green jalapeno or the smoky chipotle varieties if you prefer. For the more daring taste buds, try the habanero Tabasco sauce. Experiment and drop us a comment below to let us know how they turned out. We would love to hear from you!
- Chicken wings, 2 1/2-3 pounds
- Brine for Chicken Wings
- Low-sodium or no salt added seasoning, optional
- Tabasco sauce
- Unsalted Butter
- White vinegar
- Worcestershire sauce
- Granulated garlic
- Cayenne pepper, optional
- Reliable Meat Thermometer
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 a no salt seasoning blend.
Grilling Tabasco Chicken Wings:
- Preheat your grill to 350 degrees F.
- Place wings on 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 or in an air fryer for a few minutes before saucing.
- For pellet grill, remove the wings, 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:
- Prepare the Tabasco chicken wing sauce after the first 20 minutes of cooking time.
- Bring sauce ingredients to a gently simmer for 2 minutes over medium-high heat. Reduce heat to low and simmer for 4-5 minutes.
- Once the wings have cooked, place them into a large clean bowl, and pour warm spicy sauce over the top. Toss to coat using tongs.
- Serve immediately with a side of ranch or chunky blue cheese dressing.
- Store leftover Tabasco chicken wings in an airtight container in the refrigerator for 3-4 days.
Oven and Air Fryer Wings
- Oven: Follow brining and seasoning instructions found in the recipe card below Bake wings in your oven at 350 degrees F, for 30-35 minutes, or until they reach an internal temp of`170-175 degree F. Coat with sauce and serve.
- Air Fryer: Make sure to read manufacturer’s instructions for best temps and times. However, most wings are cooked at 400 degrees F for about 20 minutes.
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Tabasco Chicken Wings
- 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
- 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.