5 Extra Saucy Wings Recipe

Prep wings

Pat the 5 chicken wings dry with paper towels. If not already split, separate the drumette and wingette and remove tips. Drying helps the skin crisp and the marinade adhere.

In a medium bowl, whisk together 1 tablespoon olive oil, 1 tablespoon PERi-Tamer spice blend, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 3 teaspoons salt, 1/2 teaspoon black pepper and 1 tablespoon lemon juice to form the marinade.

Add the wings to the bowl and toss thoroughly to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours for more flavor. If short on time, let sit 10–15 minutes at room temperature after coating.

Preheat a grill (gas or charcoal) to medium-high heat (about 400°F / 200°C). Oil the grates lightly to prevent sticking.

Set up a small saucepan and add 4 tablespoons PERi-Tamer sauce, 1 tablespoon unsalted butter and 1 teaspoon honey. Warm over low heat and stir until butter melts and sauce is glossy. Keep warm on the lowest heat or transfer to a small insulated container.

Place wings on the preheated grill. Cook for 6–8 minutes per side, turning occasionally, until skin is charred in spots and internal temperature reaches 165°F (74°C). Baste wings with the warmed PERi-Tamer sauce during the last 4–6 minutes of cooking — apply multiple light coats so the wings become extra saucy without burning the sugar in the sauce.

If you prefer oven finishing, roast at 425°F (220°C) on a wire rack over a baking sheet for 12–18 minutes, basting with the warmed sauce in the final 4–6 minutes.

While wings cook, make the dressing: in a small bowl combine 1/2 cup plain Greek yoghurt, 2 teaspoons mayonnaise, 1 teaspoon lemon juice, 1/2 teaspoon honey (or sugar), 1 teaspoon finely chopped fresh parsley (optional), 1/4 teaspoon salt and 1/8 teaspoon black pepper.

Whisk until smooth and taste; adjust seasoning with a pinch more salt or lemon juice if needed. Chill until ready to serve.

When wings are done, transfer to a platter and immediately drizzle or brush an additional 1–2 tablespoons of the warm PERi-Tamer sauce over them for maximum sauciness.

Drizzle the creamy yoghurt dressing over the wings in a thin zigzag or serve on the side for dipping. Garnish with chopped fresh parsley and serve with lemon wedges. Provide napkins — these are extra saucy.

Serve hot. Leftover wings can be refrigerated in an airtight container for up to 2 days; reheat in a 375°F (190°C) oven until hot and crisp, then refresh with a little extra warmed sauce.