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Grilled chicken wings on a white platter
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Grilled Chicken Wings Recipe

These Crispy Grilled Chicken Wings are juicy, smoky, sweet, a little spicy and perfectly crisp without baking powder or deep frying. A simple dry rub and two-zone grilling method make this easy wing recipe perfect for summer cookouts, game day or a quick backyard dinner.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Dinner, lunch
Cuisine: American
Servings: 6
Author: Kellie
Cost: $15

Equipment

Ingredients

  • 3 pounds chicken wings split with tips removed

Seasoning Blend:

  • 1/4 cup brown sugar
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1/2 tablespoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Instructions

  • Pat the chicken wings very dry with paper towels. This helps the skin crisp on the grill without using baking powder.
  • In a small bowl, stir together the brown sugar, onion powder, garlic powder, chili powder, smoked paprika, cayenne, kosher salt and black pepper.
  • Add the wings to a large bowl and sprinkle the seasoning blend over top. Toss until the wings are evenly coated on all sides.
  • Preheat the grill to medium heat, about 375°F to 400°F. Set up the grill for two-zone cooking with one side for direct heat and one side for indirect heat.
  • Place the wings over indirect heat. Close the lid and cook for 25 to 30 minutes, turning every 5 to 7 minutes, until the fat begins to render and the skin starts to tighten.
  • Move the wings to direct heat. Grill for 5 to 10 minutes more, flipping frequently, until the skin is crisp, lightly charred and caramelized.
  • Transfer the wings to a platter and let them rest for 5 minutes before serving.

Notes

  • Pat the wings very dry before seasoning. Extra moisture will keep the skin from getting crisp.
  • Use two-zone grilling for the best texture. Start the wings over indirect heat to cook them through, then finish over direct heat to crisp the skin.
  • Because the rub contains brown sugar, watch the wings closely once they move over direct heat. The sugar caramelizes quickly and can burn if left too long.
  • Chicken wings are safe to eat at 165°F, but they’re even better around 175°F to 185°F because the meat becomes more tender.
  • If flare-ups happen, move the wings back to indirect heat for a minute or two, then return them to direct heat to finish crisping.
  • Let the wings rest for a few minutes before serving so the juices settle and the coating clings to the skin.

Nutrition

Calories: 319kcal | Carbohydrates: 12g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 299mg | Potassium: 257mg | Fiber: 1g | Sugar: 9g | Vitamin A: 612IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg