Hail Caesar wings

This article has not been rated yet.


15 min


3 to 6 servings

* PLUS Grilling Time: 15 minutes


  • 1.5 kg chicken wings
  • 1 cup bottled vinaigrette-style caesar salad dressing
  • 1/4 cup freshly grated parmesan
  • 2 tbsp Tabasco sauce
  • 2 tsp freshly ground black pepper


  • Lightly oil grill and heat barbecue to medium. Remove tips from chicken wings. Cut wings in half at the joint, if you wish. In a large bowl, stir dressing with Parmesan, Tabasco and pepper. Add wings. Stir until coated. If making ahead, cover with plastic and refrigerate a couple of hours or overnight. Or place wings and marinade in a large plastic bag. Push meat down into marinade, then squeeze out as much air as possible. Seal tightly with an elastic band as close to wings as you can. Place bag in a bowl. Refrigerate overnight.
  • Remove wings from marinade. Place marinade in a small bowl. Grill wings, with lid open, brushing with marinade and turning frequently, for first 10 minutes of grilling. Then discard marinade. Continue grilling, turning wings frequently, until skin is crispy, 5 to 10 more minutes. Great hot or at room temperature. Serve with more dressing for dunking.

Nutrition (per serving)

  • Calories
  • 386,
  • Protein
  • 24.8 g,
  • Carbohydrates
  • 1.9 g,
  • Fat
  • 30.4 g,
  • Fibre
  • 0.1 g,
  • Sodium
  • 461 mg.

Load up the grill with these mildly spicy wings. The easy base takes seconds to stir together, making this a perfect treat for Friday night nibbling.

Suit yourself

If you prefer your wings savoury rather than fiery, skip the Tabasco and black pepper. If you like a five-alarm fire, though, increase Tabasco to 1/4 cup (50 mL) or try Tabasco Chipotle Pepper Sauce.