Sweet & spicy grilled wings


David and I love to grill outside, on our charcoal grill and, although we've had to make some modifications as his recipe below is for a gas grill, this recipe is a gem in our collection!  Thanks to Bobby Flay, he's a genius!  :)  Here's the entire recipe, from his website:


  • 46 chicken wings
  • Vegetable oil
  • Salt and freshly ground pepper
  • Chipotle Hot Sauce, recipe follows
  • Blue Cheese-Yogurt Dip, recipe follows


Heat grill to high. Toss wings in a few tablespoons of oil and season with salt and pepper. Place on the grill in single layers and grill until golden brown on both sides and just cooked through, about 4 to 5 minutes per side.  For charcoal grill: light coals and when slightly ashed over, dump the coals on only ONE side of the grill.  Place your wings on the side over the coal (direct heat) for 2 minutes per side.  Move the wings to the opposite side (indirect heat) and cook for 12 minutes per side.

Chipotle Hot Sauce:
  • 1 1/2 cups red wine vinegar
  • 3 tablespoons Dijon mustard
  • 2 to 3 tablespoons chipotle pepper puree (depending on how spicy you like it)
  • 3 tablespoons honey
  • 3 tablespoons vegetable oil
  • Salt and freshly ground pepper
  • 1 stick unsalted butter, cut into pieces
  • 2 tablespoons ancho chile powder
Whisk together the vinegar, Dijon mustard, chipotle puree, honey, and oil in a medium bowl. Season with salt and pepper, to taste.

Melt butter in a large skillet or a large pot on the grates of the grill. Add the hot sauce mixture and bring to a boil. Whisk in the ancho chile powder and season with salt, to taste. Add the wings and cook, stirring, for 2 to 3 minutes.  For charcoal grill: place over the side with the coals, melt the butter, add the hot sauce mixture and bring to a full boil.  Add in wings, shaking & stirring for 3 minutes.  Cover grill with grill lid for 2 more minutes.

Serve with Blue Cheese-Yogurt Dip:
  • 1 pint thick Greek yogurt
  • 3/4 cup crumbled domestic blue cheese
  • 2 tablespoons finely chopped red onion
  • 3 tablespoons finely sliced scallions
  • Salt and freshly ground pepper
Combine all ingredients in a bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 30 minutes before serving.


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