Grilled Spicy Rum Wings

I’m from the state of Wisconsin so you can imagine how disappointed everyone around me was when our team lost in the playoffs and didn’t make it to the big game coming up this weekend. The key words there are ‘everyone around me’ because honestly, the only thing that I care about is the food that will be served! The temperatures around Wisconsin have been mild in the last couple of weeks, which I don’t mind. It allowed me to roll out my grill, which actually wasn’t covered in snow, and cook up some delicious Grilled Spicy Rum Wings in preparation for the big game!

I like to prepare a good spread of food on game day and wings are always a must. Normally I like to make my famous Crispy Baked Chicken Wings but I decided to mix things up a bit by grilling this time around. I recommend marinating the wings overnight so that the spicy, rum flavors penetrate the wings before grilling. I also suggest cutting back on the hot peppers if you don’t want the wings to be too spicy. If you want them spicier, add the pepper seeds into the marinade! You can also switch from serrano peppers to habanero peppers if you really want to heat things up. I kept the wings whole but you can also split them. I found that keeping them whole made them easier to grill.

Since these wings feature a little kick in the pants, I felt like a cooling dipping sauce was required! There’s always a debate between ranch and blue cheese but I always go with blue cheese! I say go with chunky in this instance! If you opted for habaneros in the marinade you’ll want to have extra dressing on hand to cool your mouth.

How are you preparing for the big game? I suggest adding these delicious wings to your menu!

Grilled Spicy Rum Wings

Serves 4-6

If you like wings, your gathering NEEDS these spicy rum wings!


3/4 cup dark rum
3 tablespoons fresh lime juice, plus wedges for serving
3 tablespoons soy sauce
3 tablespoons packed brown sugar
2 tablespoons Instantly Fresh Garlic
3 scallions, finely chopped, plus more for topping
1 to 2 serrano peppers, seeded and minced
2 tablespoons Instantly Fresh Ginger
1 1/2 teaspoons ground allspice
Kosher salt and freshly ground pepper
12 jumbo chicken wings

Litehouse Chunky Blue Cheese Dressing, for servin


Prepare the marinade by combining the rum, lime juice, soy sauce, brown sugar, garlic, scallions, serranos, ginger, allspice, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl.

Rinse the wings and place them in a resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly, then turn the bag over to completely coat the wings. Refrigerate at least 4 hours or overnight, turning the bag once or twice.

Drain the wings, reserving the marinade. Bring the marinade to a boil in a small saucepan over medium-high heat. Cook until reduced by about half, about 5 minutes.

Heat your grill to medium-high heat. Place the wings on the grill and cover with the lid and cook until the juices run clear, 30 to 45 minutes. Brush the wings with the reserved marinade/sauce 1-2 times on each side throughout the cooking process.

Remove the wings from the grill and top with chopped scallions and serve with lime wedges.

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