7 ratings

Mario Batali’s Big Game Wings

In collaboration with Tabasco, Chef Mario Batali is serving up these delicious spicy chicken wings for Super Bowl LI

In collaboration with Tabasco,  Chef Mario Batali is serving up these delicious spicy chicken wings for Super Bowl LI

Note that the recipe calls for 24 chicken wings, but Chef suggests that you separate the drumette from the flat and the tip for a total of 48 pieces.


For the White Barbecue Dipping Sauce

  • 1 Cup Greek yogurt
  • 1/4 Cup apple cider vinegar
  • zest and juice of 1 lemon
  • 1 Tablespoon Tabasco Chipotle Sauce
  • 2 Tablespoons molasses
  • 1 Teaspoon salt

For the Wings

  • 2 Tablespoons ancho chili powder
  • 2 Tablespoons smoked paprika
  • 1 Teaspoon cayenne
  • 1 Tablespoon ground cumin
  • 3 Tablespoons Chinese 5 spice powder
  • 1 Teaspoon salt
  • 1 jalapeño finely chopped, with seeds
  • 1/4 Cup extra-virgin olive oil
  • 1/2 Cup Tabasco Original Red Sauce plus 1/4 cup
  • 24 chicken wings
  • 1 bunch scallions, thinly sliced


For the White Barbecue Dipping Sauce

In a medium bowl, combine all the ingredients for the barbecue sauce. Cover until ready to use or keep cold in the refrigerator.

For the Wings

In a small bowl, combine the dry ingredients and the chopped jalapeño and set aside.

In a large bowl, combine the oil and ¼ cup of the Tabasco Sauce, then add in the wings and toss to coat evenly.  Sprinkle liberally with the spice mixture and toss to distribute spices. Put the whole shebang in a plastic zipper bag, seal, and refrigerate for at least 4 hours, up to 24 hours.

Grill the wings over medium-high heat until the meat is no longer pink near the bone, about 18 minutes. Make sure to turn them every few minutes to get an even, dark char. Remove the cooked wings from the grill and toss them in a clean bowl with the remaining Tabasco Sauce and the scallions until evenly coated. 

Serve the wings with the white barbecue dipping sauce.