Achieve crispy skin and juicy, flavorful meat with this foolproof grilled chicken wing recipe. We’ll cover everything from preparation to grilling techniques, ensuring your wings are a hit at any gathering.
Ingredients:
- For the Wings:
- 2 lbs chicken wings (tips removed, separated into drumettes and flats)
- 1 tablespoon baking powder (aluminum-free, for crispy skin)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Optional: 1/4 teaspoon cayenne pepper (for a little heat)
- For the Sauce (Optional, Choose One):
- Classic Buffalo: 1/2 cup hot sauce (like Frank’s RedHot), 1/4 cup melted butter
- BBQ: 1 cup your favorite BBQ sauce
- Honey Garlic: 1/4 cup honey, 1/4 cup soy sauce, 2 cloves minced garlic, 1 tablespoon rice vinegar.
- Lemon Pepper: 1/4 cup melted butter, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 tablespoon cracked black pepper.
Instructions:
- Prepare the Wings:
- Pat the chicken wings dry with paper towels. This is crucial for crispy skin.
- In a large bowl, combine baking powder, salt, pepper, garlic powder, onion powder, and cayenne pepper (if using).
- Add the chicken wings to the bowl and toss thoroughly to coat evenly.
- Place the wings on a wire rack placed over a baking sheet. Place in the refrigerator, uncovered, for at least 1 hour, or up to 4 hours. This allows the skin to dry out further, promoting crispiness.
- Prepare the Grill:
- Preheat your grill to medium-high heat (about 375-400°F).
- If using a gas grill, preheat with all burners on, then adjust to create a two-zone cooking area (one side with direct heat, one side with indirect heat).
- If using a charcoal grill, arrange the coals to create a similar two-zone setup.
- Grill the Wings:
- Place the chicken wings on the direct heat side of the grill.
- Grill for 5-7 minutes per side, or until the skin is golden brown and crispy.
- Move the wings to the indirect heat side of the grill.
- Continue grilling for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C) using a meat thermometer.
- Turn the wings occasionally to ensure even cooking.
- Sauce the Wings (Optional):
- If using a sauce, prepare it while the wings are on the grill.
- Once the wings are cooked, transfer them to a large bowl.
- Pour the sauce over the wings and toss to coat evenly.
- Optional: place the sauced wings back on the grill over indirect heat for a few minutes to caramelize the sauce.
- Serve:
- Serve the grilled chicken wings immediately.
- Pair with your favorite dipping sauces, such as ranch or blue cheese dressing, and sides like celery and carrot sticks.
Tips for Perfect Wings:
- Dry Skin is Key: Patting the wings dry and refrigerating them uncovered are essential for crispy skin.
- Two-Zone Grilling: Using a combination of direct and indirect heat ensures crispy skin and cooked-through meat.
- Don’t Overcrowd the Grill: Leave space between the wings for even cooking and browning.
- Use a Meat Thermometer: Ensure the wings reach a safe internal temperature of 165°F (74°C).
- Experiment with Flavors: Feel free to customize the seasoning and sauce to your liking.
- Baking powder: Aluminum free baking powder is key to crisping the skin.
Enjoy your perfectly grilled chicken wings!