Garlic Butta Hot Wings

  • prep time1 min
  • total time 35 min
  • serves 4 - 6
Guy Fieri
Guy Fieri

Succulent grilled chicken wings in a hot, buttery sauce.

39 Ratings
Directions for: Garlic Butta Hot Wings


1 Tbsp granulated garlic

1 Tbsp cayenne pepper

1 Tbsp mustard powder

1 Tbsp freshly cracked black pepper

½ tsp ground white pepper

2 tsp ground cumin

4 lb(s) chicken wings, tips removed

2 Tbsp extra-virgin olive oil

1 Tbsp minced garlic (about 2 cloves)

1 jalapeno pepper, minced (remove seeds for less heat)

1 12-oz bottle hot pepper sauce

4 Tbsp unsalted butter

1 Tbsp white vinegar

1 Tbsp fresh lime juice


1. Prepare the wings: In a large bowl, combine the granulated garlic, cayenne pepper, mustard powder, black pepper, white pepper and cumin. Remove and reserve 2 tablespoons of the spice mixture for the sauce.

2. Rinse the wings and pat dry. Add to the bowl with the remaining spice mixture and toss to coat well. Lay the wings on a baking sheet, loosely cover and refrigerate 1 to 2 hours.

3. Preheat a grill to medium high with direct and indirect heat (on a gas grill, turn off the burners on one side; on a charcoal grill, bank the coals to one side). Cook the wings over direct heat, turning, until they are good and crispy on both sides, 20 to 25 minutes. Transfer to the cooler side of the grill and cook, turning frequently, until cooked through, 8 to 10 more minutes.

4. Meanwhile, make the sauce: In a medium saucepan over medium-high heat, combine the olive oil, garlic and jalapeno. Saute 1 minute, stirring constantly. Add the reserved 2 tablespoons spice mixture and the hot sauce. Bring to a simmer, then add the butter, vinegar and lime juice and stir until the butter melts. Keep warm until ready to serve. Put the wings in a large bowl, pour in the sauce and toss.

Source and Credits

Recipe courtesy of Guy Fieri for Food Network Magazine

Photograph by Con Poulos

See more: Chicken, Appetizer, Grill, Party Favourites

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