Spicy Italian Wings by Doug PillThank you to Doug Pill for sharing his famous Spicy Italian Wings with us, here is his story.

For many years, my friends have enjoyed wings on the #pillpatio. Over the years we have tried hundreds of recipes ranging from traditional Buffalo to exotic combinations. We have our favorites, but continue to develop new recipes on a regular basis. This particular recipe was originally found by my lovely wife (Jodi) via an online source. Over the course of multiple attempts, we switched up the ingredients +&- until we found just the flavor we were originally looking for. Our desire for this recipe was a subtle sweet with a hint of spice. I have found that cooking wings in a high temperature pit placed off the heat results in a juicy and tender/fall off the bone experience.

Good luck with your wing experience and look for new & exciting recipes to come.





  • 1/2 cup soy sauce
  • 1/2 cup Italian-style salad dressing
  • 3 pounds chicken wings, cut apart at joints, wing tips discarded

Toss Sauce:

  • 1/4 cup butter
  • 1 teaspoon soy sauce
  • 1/4 cup hot pepper sauce (such as Frank’s RedHot), or to taste


  1. Combine 1/2 cup soy sauce, 1/8 cup hot pepper sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate overnight.
  2. Prep BBQ with 5-7 lbs or 1/3 of 20 lb. bag of briquettes.  Let briquettes heat until ready.  Place wings completely off the heat and let cook for 30-35 minutes.  Turn & rotate wings and let cook another 20-25 minutes.
  3. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce.
  4. Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.

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