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 drums and flats separated
- 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)
- 2 cups BBQ Sauce use your favorite or my delicious homemade recipe!
Instructions
- Pat chicken wings dry with a paper towel, then place them in a large bowl. In a small bowl mix together the salt, pepper, garlic powder, onion powder, paprika, cayenne pepper, brown sugar, and baking powder. Add the seasonings to the wings and mix thoroughly until combined.
- Add charcoal to half of the grill to create a direct and indirect zone. Add smoking wood to the charcoal if desired. Heat the grill to 400°F and add the chicken wings to the indirect side (side without the charcoal).
- Cover the grill and cook for 45 minutes to 1 hour until the wings register 165°F.
- Uncover the grill and open all vents. Transfer the wings to the direct heat over the charcoals and grill for 2-3 minutes until the skin becomes crispy and blistered.
- Brush the wings with your favorite bbq sauce or hot sauce and then place them on the indirect side of the grill. Let sit for 5 minutes to allow the sauce to thicken on the wings. Remove from the grill and enjoy!
Video
Notes
Pat dry the chicken wings before seasoning so the spices stick better; dry wings will also crisp up better when grilled!
Create two zones of "direct" and "indirect" heat so you can choose the best temperature to grill your food. "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) - keeping the wings over the "direct" heat could lead to them burning or drying out before they're done cooking.
Use a thermometer! Grilling can sometimes feel like guesswork - it's difficult to tell when your meat is over or undercooked. Using a thermometer to check the temperature of your food means you can confirm where it is in the cooking process and achieve your desired level of doneness.
Storage & Reheating - 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 24 hours. 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: 865mg | Potassium: 219mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 315mg | Iron: 2mg
