Grilled Sweet Sticky Wings, lots of garlic, brown sugar, lemon and herbs combine for the BEST wings marinade recipe… EVER!
If you are a chicken wing lover, you probably have one or two ways you make or eat them. That’s how we were, I would either make them here at home, in the oven and slather them with bbq sauce (which are incredible, btw) OR we would go out and get buffalo wings. I don’t know about you, but I’ve tried buffalo sauce at home (has to be mild, for Jeremy) and I just can’t get it right! So, we have to go out when we get a craving for them.
BUT, have you ever thought about marinating them, then grilling like you would other chicken cuts? No? Well, let me tell you, this marinade recipe today is a total game changer! Jeremy said he ONLY wants to eat them this way from now on, the buffalo wing fanatic! I was totally impressed. My first bite and I just looked at him and said “O.M.G.”, that’s all that was needed and we were obsessed! LOL
(Please excuse the photos they aren’t quite as up to par as normal, I could have waited to make them again and take pictures, but this recipe HAD to come out and fast. If I get a chance, I’ll update them later!)
It’s really all about the marinade. I was searching Pinterest a few weeks ago, as I do. And, came across this pin for Garlicky Lemon Cuban Chicken Wings from Three Beans on a String. I immediately pinned it… then bookmarked it because it immediately went into dinner rotation for the following week.
I made it and they were amazing! But, you know, me being me I had to tweak it some and that’s how this sweet sticky wings recipe was born! So, I am crediting Three Beans on a String for the base of the recipe, even though I tweaked it quite a bit! If you like a more lemony marinade that isn’t sweet, go check her’s out, they are amazing too!
Grilled Sweet Sticky Wings
- 4 pounds chicken wings, cut into flats and drumettes, tips discarded
- 2 lemons juiced, about ½ Cup
- ½ Cup brown sugar, packed
- ¼ Cup olive oil
- 12 cloves garlic, skins removed
- ¼ Cup fresh oregano, rough chop
- ⅛ Cup fresh flat leaf parsley, rough chop
- ½ Tbls kosher salt
- cracked black pepper to taste
- Place cut chicken wings in a gallon sized plastic bag and set aside.
- Combine remaining ingredients in a food processor and pulse until smooth. Pour marinade over wings and make sure they are coated. Place in refrigerator for at least 2 hours, up to over night. Try and turn the bag every few hours so the wings marinade evenly.
- Prepare grill and cook over medium heat. Save the marinade and baste wings every couple minutes, especially after turning. Discard marinade and stop basting about half way through. Continue cooking until wings reach an internal temperature of at least 165 degrees but try not to over cook too much. Really try and get a good char on the outside. If you see some of the wings are not charring, but they are almost cooked through, place them over a hotter part of the grill to finish. This is where the most flavor comes from. Serve and enjoy!
Now, I have mentioned before that I will baste with a marinade while grilling. You will normally see this is a big no no, especially when it involves raw chicken. However, I do this all the time and the trick is basting at the beginning of cooking and then stopping about half way through the cooking process. That way, whatever marinade is on the outside of the item will cook thoroughly. DO NOT continue to baste with this marinade the whole time or use it as a sauce at the end. If you want to feel safer, boil the marinade and then baste. But I strongly suggest basting these wings, it amps up the flavor and helps get that sticky, caramelize-y outside on the wings, yum!
I beg you to try this recipe, you will NOT be disappointed!!!
Now, go check out Parrish’s recipe for Cheesy Buffalo Ranch Chicken Roll Ups:
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