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Kongo Kickin' Chicken Wings

Heat lovers, take it up a notch with our Kongo Kickin’ BBQ Chicken Wings! These spicy and zesty wings are rubbed down with our All Purpose Rub then coated with a layer of our Kongo Kick sauce to create an alarmingly tasty wing. This recipe can also work on the Grilla and Silverbac.

Ingredients

Ranch Dip

  • 1 bottle of Buttermilk Ranch Dressing
  • ¼ cup of Grilla Grill's Kongo Kick Sauce
  • 1/3 cup of blue cheese crumbles
  • 1-2 tablespoons of Grilla Grill's All Purpose Rub

Directions

Marinade:
To begin, pour an entire bottle of Zesty Italian Dressing into a Ziploc bag, followed by a ½ cup of Soy Sauce. You’ll want to make sure to get all of the zest from the dressing to really enhance the flavor. Mix the bag around until the two are well combined and it makes a nice golden brown color.

Wings:
Place your chicken wings into the marinade and let them sit for a minimum of 2 hours, ideally allowing them to marinade for 6-8 hours will give you the best flavor. Next, place a rack over your cooking tray and place the wings onto the rack and blot off the excess marinade. Once your wings are dry, generously season with Grilla Grill’s All Purpose Rub.

Heat your Kong to 275 degrees Fahrenheit to do an indirect cook of these wings. Place your wings seasoned side down and apply a layer of the All Purpose rub to the other side of the wing. Close the lid and check back in another 20 minutes to flip the wings. You’re looking for an internal temperature of about 185 degrees.

Next, go ahead and slather on Grilla Grill’s Kong Kick sauce and give them another 15 minutes. After that, give them another flip and coat the other side with a layer of sauce and continue cooking for 15 minutes until they have a nice char. Now, you’re ready to remove from the grill and place them back in your pan for serving.

Barbeque Ranch Blue Cheese Dip:
For your dipping sauce, pour a bottle of Buttermilk Ranch Dressing into a mixing bowl followed by a couple tablespoons of our AP Rub. Next, add about a ½ cup of blue cheese crumbles and finish by pouring in a ¼ cup of Kong Kick sauce and you end up with a delicious Barbeque Ranch Blue Cheese Sauce. Go ahead and give the wings a dip and enjoy!

Sending Our Love to the Inventor of the Buffalo Chicken Wing

Although we’re pretty sure that cooks have been making great chicken wings for as long as humans have eaten chicken, the history of the spicy wing as we know it originated in Buffalo, New York. At a family-owned restaurant in the city, patrons were served the first authentic chicken wings in the mid-1960s.

Obviously, the notion of smothering grilled wings in seasonings and sauces took flight. Today, nearly every bar or casual restaurant boasts its own brand of kickin’ wings. But, we still think our spicy chicken wing recipe can stand up to them all.

We respect the people who made wings a household word. Without them, our tailgates, parties and picnics would be far less exciting.

Why Marinade Our Grilled Spicy BBQ Chicken Wings?

One unique aspect of this recipe for kickin’ chicken wings is the pre-grilling marinade. Allowing the wings to sit in a well-seasoned marinade at least a couple hours gives them an opportunity to absorb intense Italian seasoning flavors. Plus, the marinade helps tenderize the meat.

What this means for anyone who eats your kickin’ chicken wings is a taste sensation to the bone. Sure, the sauce revs up the one-two punch, but the meat can always hold its own.

Is “Ooo” Spicy Too Spicy?

Maybe you have someone in your family who feels squeamish about heat. Instead of forcing them to watch everyone else dive into your grilled chicken wings, tone down a batch just for them. Feel free to try a different rub or create your own rub blend with spices that have flavor but not intensity.

Instead of Kong Kick Sauce as a basting vehicle, choose a milder sauce and just follow the directions as described. You will be the backyard hero not just for your spice lovin’ crowd, but for those who need a little less zest in their lives. Remember that if you have little kids, they also might appreciate a less tangy wing that’s more suitable for growing palates.

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