Crispy Grilled Chicken Wings
My grilled chicken wings are crispy on the outside, juicy on the inside, and packed with smoky flavor. A simple dry rub and two-zone grilling make them the best wings every time.
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
- ½ teaspoon cayenne pepper optional, for heat
- 1-2 tablespoons olive oil
Instructions
- In a small bowl, combine the garlic powder, onion powder, paprika, salt, and pepper.
- Pat the wings dry with paper towels, then place them in a large bowl and drizzle them with olive oil. Toss to coat evenly with oil, then coat them generously and evenly on both sides with the dry seasoning mixture.
- Place the wings on a wire rack set over a baking sheet and refrigerate them for 30–60 minutes to help them dry and develop crispy skin while allowing the flavors to soak in.
- Let the grill preheat on one side to medium-high heat. Place the wings on the cool side of the grill (indirect heat), cover, and cook them for 25–30 minutes, turning them halfway through. When the wings reach an internal temperature of 165 degrees F, move them to the hot side (direct heat) and grill them for 1–2 minutes per side until they become crispy and slightly charred.
Notes
- For Gas Grill: Turn one side ON (medium-high heat) and leave the other side OFF to create indirect cooking zones. Close the grill lid and let it preheat for 10–15 minutes, then clean and oil the grates.
- For Charcoal Grill: Light the charcoal and pile it on one half of the grill, leaving the indirect side of the grill with no coals. This creates a zone of direct high heat and a second zone of indirect heat. Place the grill grate over the coals and cover the grill. After 10 minutes, clean the grill and oil it.
- Pat the wings dry with paper towels to get the extra moisture off so they can get nice and crispy.
- To keep the wings from sticking, make sure to oil the grates well. It also gives better grill marks.
- Always spread out the chicken wings on the grill so they don’t end up steaming and lose their crispiness.
- For that amazing charred finish, move the wings to direct heat at the very end of the grilling time.
- Store leftovers in an airtight container in the fridge for 3 to 4 days.
- Reheat leftovers in the oven at 375 degrees F for 10 to 15 minutes or in the air fryer preheated at 350 degrees F for 2 to 3 minutes.
Nutrition
Calories: 317kcalCarbohydrates: 3gProtein: 23gFat: 23gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 94mgSodium: 1255mgPotassium: 265mgFiber: 1gSugar: 0.3gVitamin A: 1026IUVitamin C: 1mgCalcium: 26mgIron: 2mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!