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Grilled Chicken Wings with Spicy Peanut Sauce on a platter with dipping sauce

Grilled Chicken Wings Recipe with Spicy Peanut Sauce

Perfectly grilled chicken wings with crispy skin, with a spicy and savory peanut sauce.
Course Appetizer
Cuisine American
Keyword grilled chicken wing recipe, grilled chicken wings, grilled wings, spicy peanut sauce
Prep Time 15 minutes
Cook Time 30 minutes
Servings 24 wings
Calories 80kcal
Cost $15


  • 1 Gallon Plastic Baggie


  • 2 pounds Chicken Wings (Also called party wings or drums and flats. Be sure they are patted dry.)
  • 1 tablespoon kosher salt
  • 1 tablespoon granulated garlic
  • 1 tablespoon coarse black pepper
  • ½ tablespoon corn starch

Spicy Peanut Sauce

  • ½ cup unsalted peanut butter (we use natural peanut butter with no added sugar)
  • ¼ cup near boiling water (Or at least 120 degrees Fahrenheit)
  • ½ cup Frank’s RedHot hot sauce
  • 2 tablespoons soy sauce (We use low sodium sauce. Substitute Tamari works if you want gluten free.)
  • ½ lime, juiced (About 1 tablespoon)
  • 1 teaspoon freshly grated ginger


Spicy Peanut Sauce

  • In a small bowl add peanut butter and hot water. Use a whisk to combine and liquify. After it's thinned out, add the remaining ingredients and whisk again to combine. It should have the consistency of a thin pancake batter.

Grilled Wings

  • Preheat Grill: Prepare the grill for two-zone cooking, targeting 400 degrees F.
  • Season Wings: In a small bowl combine the seasonings and corn starch. Place the wings in a 1-gallon plastic baggie, then pour the dry rub mix into the baggie. Seal and shake vigorously. They are now ready to grill.
  • Grill Wings: Place the seasoned wings on the indirect side of the grill. Cover the grill and grill wings for 15 minutes. Then flip the wings and grill an additional 15 minutes.
    At this point the wings should be crispy on all sides to the touch. If not place them on the direct side of the grill and finish over direct heat for about 1 minute per side to crisp up. Watch the wings if grilling direct as the fat in the skin may cause flare ups.
  • Toss Wings with Sauce: Place the warm wings in a large bowl. Pour two-thirds of the sauce in the bowl and then toss them together to coat the wings. Place the remaining sauce in a bowl to use for optional dipping. Serve and enjoy!


Chef’s Tip – Use a good instant read thermometer like the Thermoworks Thermapen One to make sure the chicken is done. While the minimum safe zone for chicken per the USDA is 165 degrees F, the flats and drums actually taste better when cooked to 175 – 180.
Bringing the Sauce and Wings Together - As soon as the wings come off the grill, place them in a large bowl and then toss with the sauce while the wings are still hot. 
Note on the Spicy Peanut Sauce: If the sauce starts to thicken up, you can thin it out to your desired consistency by adding more liquid. Start with another tablespoon of hot water, then you can add more hot sauce (if you want it a little spicier), or soy (if you want more of that umami), or more lime juice (if you want more acid kick). 


Calories: 80kcal | Carbohydrates: 2g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 467mg | Potassium: 78mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg