Grilled Chicken Wings (SUPER CRISPY!)
This foolproof method is the easiest way to grill Chicken Wings at home! They're smokey, juicy, with a crispy skin - you're going to love my foolproof method for the BEST Grilled Chicken Wings you'll ever have!
Servings: 6
Equipment
Ingredients
- 3 lbs chicken wings
- 1 tablespoon Kosher Salt
- 1/2 tablespoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Brown Sugar
- 2 tablespoon aluminum free baking powder
- 2 chunks smoking wood apple, cherry, pecan or oak wood (optional)
Instructions
- Pat chicken wings dry and toss in the seasoning.
- Add charcoal to the grill and create a direct and indirect zone. Add smoking wood if desired. Heat the grill to 400°F and add the chicken wings to the indirect side.
- Cook for 45 minutes to 1 hour until the wings register 165°F.
- Transfer the wings to the direct heat over the charcoals and grill for 2-3 minutes until the skin becomes crispy and blistered.
- Toss the wings in your favorite bbq sauce or hot sauce and then place on the indirect side of the grill. Let sit for 5 minutes to allow the sauce to thicken on the wings.
Notes
Key Tips!
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- Pat dry the chicken wings before seasoning. Drying the chicken wings helps the seasoning stick better and prevents it from falling off the chicken (which can happen if the chicken wings are still wet). Dry chicken wings also crisp up better when cooked!
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- Baking powder is my secret ingredient to the crispiest Grilled Chicken Wings! Use aluminum free baking powder and do not substitute with baking soda - that will not work!
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- It helps break down the proteins in the chicken skin by increasing the pH levels
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- It draws moisture to the surface of the chicken skin, where it can evaporate.
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- Baking powder is my secret ingredient to the crispiest Grilled Chicken Wings! Use aluminum free baking powder and do not substitute with baking soda - that will not work!
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- Creating two zones of "direct" and "indirect" heat allows you to choose the best temperature to grill your food.
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- "Direct" heat is good for food that cooks quickly (like thin patties for burgers), while indirect heat is better for food that take longer (such as Grilled Chicken Wings) or could burn or dry out if cooked over direct heat, like vegetables.
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- Creating two zones of "direct" and "indirect" heat allows you to choose the best temperature to grill your food.
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- Use a thermometer!
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- Using a thermometer is the only way you can confirm the internal temperature is high enough to have destroyed any harmful bacteria that lives in undercooked meat.
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- Checking the temperature of your food with a thermometer helps you confirm where it is in the cooking process and achieve your desired level of doneness.
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- Use a thermometer!
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- Experiment with different types of wood to add a smokey flavor to your chicken. Apple, Cherry, Pecan, and Oak woods all bring a unique flavor to the grill. For Grilled Chicken Wings , I love using a fruit like Apple or Cherry.
Storage, Reheating, and Make Ahead Tips
While these wings are best made fresh, you can season them ahead of time and leave them to dry brine in the fridge for up to overnight. You can store leftover Grilled Chicken Wings in an airtight container in the refrigerator for up to 3-4 days. You can reheat them in the air fryer at 350°F for 6-8 minutes until the skin is crispy!
Nutrition
Calories: 281kcal | Carbohydrates: 3g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1569mg | Potassium: 219mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 315mg | Iron: 2mg