Grilled Chicken Wings

Chicken wings are always a crowd-pleaser — but this recipe gives you two bold, finger-licking flavours in one platter. Whether you're team spicy soy or buffalo tang, these wings are grilled to perfection, tossed in irresistibly sticky sauces, and served with a zesty homemade ranch. Perfect for game day, BBQs, or any time your snack game needs to be strong.

Grilled Chicken Wings Two Ways

Total time: 1 hour + time for marinating

Hands-on time: 1 hour

Serves: 4–6 as a snack or appetizer

Ingredients

Wing Marinade

• 2 lbs chicken wings, split
• 2 cloves garlic, grated or finely minced
• 1 tbsp grated ginger
• Zest of 1 lemon
• 2 tbsp soy sauce
• 1–2 tbsp Sriracha (depending on spice preference)

Sweet and Spicy Soy Sauce

• 1/3 cup soy sauce
• 1/3 cup water
• 1/4 cup honey
• 2 tbsp Sriracha
• 1 tbsp sesame oil
• 1 tbsp rice wine vinegar
• 3 cloves garlic, grated
• 1 tbsp grated ginger
• Zest and juice of 1 lime

Tangy Buffalo Sauce

• 1/2 cup Frank’s RedHot sauce
• 1/4 cup salted butter
• 3 tbsp honey
• 1 tbsp apple cider vinegar

Ranch Dipping Sauce

• 1/3 cup plain Greek yogurt
• 1/3 cup mayonnaise
• Zest of 1 lemon, juice of half
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tbsp chopped chives
• 1 tbsp chopped fresh dill
• Salt and pepper to taste

Garnish

• Toasted sesame seeds
• Chopped fresh chives
• Lime wedges
• Crudités

Instructions

1. Marinate the chicken wings: In a resealable bag or airtight container, combine wings with garlic, ginger, lemon zest, soy sauce, and Sriracha. Mix well and refrigerate for at least 30 minutes, or up to 24 hours.
2. To make the sweet and spicy soy sauce: Combine all ingredients in a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer for 10–15 minutes until it has thickened to a syrup-like consistency. Strain and finish with lime juice just before serving.
3. To make the tangy buffalo sauce: Combine all ingredients in a saucepan over medium heat. Stir until butter is melted and mixture starts to bubble. Whisk well and set aside.
4. Preheat grill to medium-high. Pat wings dry and grill, covered, for 15–20 minutes. Flip and move frequently for even charring and cooking.
5. Divide grilled wings into two bowls. Toss one batch with the sweet soy sauce, the other with buffalo sauce. Garnish soy wings with sesame seeds. Sprinkle both with chives or herbs.
6. Serve with ranch dipping sauce, lime wedges, and crunchy crudités.

*Both sauces and the ranch can be made ahead. Wings can be grilled in advance and reheated before tossing in sauce.*