Tommy Wings


(1 vote) 5 1

The Tuttle family of Pleasant Hill, Missouri love to barbecue, especially the kids of the family. Their specialty is a marinade developed and perfected by a late nephew, Thomas Wilson V. The eponymous Tommy Wings, a spicy buffalo-style wing that blends a variety of Cajun spices, took home a ribbon from the American Royal in 1996.

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Serving Size / Yield

8-10 servings


  • 4 C. ketchup
  • 1/2 C. dark brown sugar
  • 2 Tbs. Worcestershire sauce
  • 1 1/2 tsp. paprika
  • 1 tsp. cayenne pepper
  • 1 tsp. ground black pepper
  • 1 tsp. garlic salt
  • 1 tsp. celery salt
  • 1 tsp. onion salt
  • 1 tsp. seasoned salt
  • 1 tsp. dry mustard
  • 1/2 tsp. liquid smoke (optional)
  • 5 lbs. chicken wings (disjointed and tips removed)
  • 1/2 C. red Louisiana hot sauce
  • 1/2 C. green Louisiana hot sauce
  • 2 Tbs. Worcestershire sauce
  • 1 tsp. Tabasco sauce
  • 1/2 habanero pepper, seeded and diced (optional)
  • 2 tbs. Cajun spice rub

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For Tuttle Barbacue Sauce, combine ketchup, brown sugar, worcestershire sauce, paprika, cayenne, black pepper, garlic salt, celery salt, onon salt, seasoned salt, dry mustard and liquid smoke. Stir until blended.

Combine everything except the Cajun spice rub and Tuttle Barbecue Sauce in a 2-gallon sealable plastic bag or covered container, and marinate overnight. Pile charcoal on one side of a kettle-style or similar grill. Place the wings on the side away from the coals. (Gas grillers: cook on Medium.) Sprinkle with half the Cajun spice rub, cover the grill and cook for 15 minutes. Turn the wings, sprinkle with the remaining rub and cook for an additional 15 to 30 minutes. At this point you may also grill the wings directly over the coals, but watch carefully so they don't burn. During the last 5 minutes of cooking, baste with Tuttle Barbecue Sauce. Serves 8 to 10. 

Reviews (1)

  • I do this or very similar. I find that adding apple cider vinegar increases the flow of the hot marinade...... try it, your hot sauce will go further for MORE wings..... grin. Thanks for writing it all into a recipe, I have never done such and appreciate it so much.

    Flag as inappropriate Sheryll_Rufus  |  July 26, 2010

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