Grilled Chicken Wings
Make the best Grilled Chicken Wings with this easy recipe! The wings are juicy and tender inside, with a perfectly seasoned sear on the outside from an amazing dry rub. They're delicious right off the grill, or tossed with your favorite wing sauce! Enjoy these wings at a summer bbq, game day party or for a mouthwatering weeknight dinner. They're easy to make in just 20 minutes!
Ingredients
- 2 pounds chicken wings, party wings - separated drums and flats
- 1 tablespoon olive oil
- 2 tablespoons chicken wing seasoning, or chicken seasoning (see notes below)
- ½ cup buffalo sauce, or garlic parmesan sauce (see notes below)
Instructions
- If the wings were frozen, make sure that they're fully defrosted and pat them completely dry. This will help them get a crispy skin on the outside.
- Drizzle the olive oil evenly over the wings and rub the oil into the wings.
- Sprinkle the chicken wing seasoning evenly over the wings, then rub it onto all sides of the wings.
- Preheat a grill over medium heat, around 350°F.
- Once the grill is hot, place the wings on the grill in an even layer (not touching) for 6-7 minutes.
- Flip the wings and continue cooking for an additional 6-7 minutes, or until the internal temperature reaches 165°F.
- Remove the wings from the grill and immediately toss with sauce, if you'd like.
- You can also serve the sauce on the side for dipping, or serve with ranch or blue cheese dressing for dipping.
Notes
- To make a medium or hot spicy wing, use this chicken wing seasoning and adjust the cayenne pepper to your taste level. To make mild wings, use this chicken seasoning recipe. Click the links for either of these easy recipes.
- The wings can be tossed in your favorite buffalo sauce, Garlic Parmesan Sauce, BBQ sauce, or hot sauce. Or the sauces can be served on the side for dipping the wings.
- Always make sure to pat the wings completely dry before tossing them with the olive oil and seasoning. This will ensure the crust grills up nicely and you don’t end up with soggy wings.
- If using frozen wings, make sure they’re fully defrosted before starting this recipe. I recommend defrosting them in the fridge for 24 hours. If you’re short on time, you can place the chicken wings in a sealed bag and into a bowl of cold water. And for the quickest method, defrost the chicken using the “defrost” method on your microwave.
- Make sure the grill is hot before adding the wings. This is a pretty good rule for adding anything to the grill. Adding food to a hot grill will give it a wonderful sear on the outside, while keeping it perfectly juicy in the center. It will prevent food from sticking to the grill, and it’s important for cooking safety.
- On the other hand, make sure the grill is not too hot. When grilling wings, it’s important that the grill is at a medium heat, around 350 degrees fahrenheit. Any hotter and the wings will burn on the outside before they’re fully cooked inside.
- Make sure the wings are not touching. If they wings are too close on the grill, they won’t cook evenly.
- The flats may cook quicker than the drums. Use an instant-read thermometer in the smallest wing flat to check the temperature. Because the flats tend to be smaller than the drums, they may cook faster and need to be removed from the grill 1-2 minutes before the drums.
- Never toss wings with cold sauce. It will immediately cool down the wings. Either heat a sauce for 30 seconds in the microwave before tossing it with the wings, or let the sauce set out at room temperature for 30 minutes while grilling the wings.
Nutrition Facts
Calories 62kcal (3%)Carbohydrates 0.4gProtein 5g (10%)Fat 5g (8%)Saturated Fat 1g (5%)Polyunsaturated Fat 1gMonounsaturated Fat 2gTrans Fat 0.05gCholesterol 19mg (6%)Sodium 293mg (12%)Potassium 49mg (1%)Fiber 0.2g (1%)Vitamin A 208mg (4%)Vitamin C 0.3mgCalcium 5mg (1%)Iron 0.3mg (2%)
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