Description
These grilled chicken wings are smoky, crispy on the outside, and juicy on the inside. A simple dry rub and the two-zone grilling method ensure perfectly cooked wings every time, making them ideal for cookouts, family dinners, and game day gatherings.
Ingredients
- 2 pounds whole chicken wings (drums and flats separated)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 3 teaspoons smoked paprika
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional)
- 1 to 2 tablespoons olive oil
Instructions
- In a small bowl, mix garlic powder, onion powder, smoked paprika, kosher salt, black pepper, and cayenne pepper.
- Pat wings completely dry with paper towels.
- Place wings in a large bowl, drizzle with olive oil, and toss to coat.
- Sprinkle seasoning over wings and toss until evenly coated.
- Arrange wings on a wire rack over a baking sheet and refrigerate uncovered for 30 to 60 minutes.
- Preheat grill using the two-zone method (one side medium-high heat, the other side off).
- Clean and oil grill grates.
- Place wings on the cool side (indirect heat), close lid, and cook 25–30 minutes, turning halfway.
- When internal temperature reaches 165°F, move wings to the hot side and grill 1–2 minutes per side until crispy and lightly charred.
- Remove and serve immediately.
Notes
- Drying wings thoroughly helps achieve crispy skin.
- Use a meat thermometer for accurate doneness (minimum 165°F).
- Finish over direct heat for best crispiness.
- Sauce wings during the last few minutes to prevent burning.
- Let wings rest a few minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 317
- Sugar: 0 g
- Sodium: 720 mg
- Fat: 23 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 24 g
- Cholesterol: 120 mg
