It's that time to fire up the coals and set the stage for the Best Charcoal Grilled Chicken Wings. Smokey goodness and tender juiciness ready in 45 minutes!
This recipe is inspired by my Grilled Chicken Legs (Drumsticks) and pairs well with almost any side dish. It's grilling season, so let's get into some popular side dishes during this time of the year... think:
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Ingredients Notes
At the very least, this recipe requires a generous amount of kosher salt and black pepper but that's not good enough if you're looking to take your charcoal grilled chicken wings to the next level. For the best tasting wings season with:
- Cajun seasoning of course (make homemade or buy your favorite store brand)
- Cumin (for its smoky flavor)
- If you have the time, marinating your wings for up to 24 hours can enhance the flavor. However, it's not necessary as they will still be delicious as long as you coat them heavy with your dry rub.
If your wings are frozen, make sure to thaw them completely before adding your seasoning and before grilling.
See recipe card below for quantities.
How to Make Charcoal Grilled Chicken Wings
- Wash your chicken wings (if that's what you do), pat them dry thoroughly with paper towels.
- Season them generously with dry rub.
- Preheat your charcoal grill.
- Place wings on grill grates.
- Close lid
- Flip wings over, close lid, and continue to grill other side
- After 25 minutes, flip the wings over and continue grilling for an additional 20 minutes or until the internal temperature has reached between 165°. The wings will be beautifully caramelized with charred bits and a smokey flavor.
- If you want to add BBQ sauce, slather on the sauce with a basting brush a few minutes before removing the wings, close the lid, and grill for an additional few minutes until the sauce is heated through and slightly sticky.
- Remove the wings from the grill and place on a serving tray for your family and friends to enjoy.
Variations
Don't be afraid to get creative with some of your favorite spice blends.
Teriyaki inspired wings: Combine coco aminos which is a soy sauce substitute which is a tad bit sweet, along with water, fresh garlic cloves and fresh ginger. Use this as a marinade and a glaze. For inspiration check out my Grilled Teriyaki Pork Ribs Recipe
Cilantro lime wings: Blend together avocado oil or grapeseed oil with kosher salt, garlic powder, onion powder, fresh cilantro, fresh lime juice, fresh garlic, and the green parts of green onion. Use this as your marinade.
Lemon pepper wings: Coat your wings generously with lemon zest, garlic powder, onion powder, kosher salt, black pepper, red pepper flakes and dried parsley (optional). I like to use parsley to add a pop of color.
Equipment
For this charcoal grilled chicken wings recipe I used:
- A charcoal grill
- Charcoal
- Lighter fluid
- A lined baking sheet with either parchment paper or foil for easy cleanup for prepping the chicken wings and for transferring the wings to and from the grill
- Tongs for flipping the wings on the grill
Store and Reheat
Follow these simple tips for storing and reheating your charcoal grilled chicken wings.
Store
To store, place any leftover chicken wings in an airtight container with a tight fitting lid or in a ziploc bag and store them in the fridge for up to 3 days.
Reheat
To warm the wings, preheat the oven to 375 degrees F, and heat them until they are warm throughout.
Top Tips
- Season liberally with the dry rub and a good amount of kosher salt for maximum flavor.
- When making the dry rub, do not add salt as this will allow you to control the salt content later.
- If adding BBQ sauce, slather it on the chicken wings at the end and heat until warm or wings are slightly sticky.
- If wings are frozen, defrost them in the fridge overnight or place them in a large bowl of cold water and allow them to sit in the cold water for about 45 minutes or until they are completely defrosted.
- It's beneficial to create 2 zones when grilling, a direct heat zone and an indirect heat zone.
- Heat Zones: 1) Direct heat zone is the side of the grill directly over the lit coals and 2) Indirect heat zone is the cooler side or the unlit side which is the side that will prevent your food from charring or cooking too fast.
- If unsure, use a meat thermometer to check the internal temperature. This is done by inserting the meat thermometer into the thickest part of the chicken without hitting the bone. When the chicken wings have reached an internal temperature of 165°F they're done.
FAQs
Grill chicken wings between 40 to 45 minutes at 300°F on a charcoal grill until no longer pink. The most accurate way to check for doneness is to insert a meat thermometer into the thickest part of the wing avoiding the bone. The USDA suggests an internal temperature of 165 degrees. But, if you feel your wings needs a few extra minutes, continue to grill.
Yes, it's important that wings are dried before grilling. This will ensure that 1) the seasoning adheres to the wings really well; 2) the wings are able to get the beautiful grill marks; 3) the wings get nicely charred. Use clean paper towels to pat dry chicken wings thoroughly.
Make sure the chicken wings are dried thoroughly, your grill is set to the proper temperature before placing the wings on the grill grates, grill with the skin-side down, and do not sauce the wings before grilling.
Other Serving Suggestions
For a well-rounded dinner menu, serve your wings with these easy side dishes.
- Roasted Asparagus and Carrots
- Saffron Yellow Rice In Rice Cooker
- Basil Pesto Pasta With Veggies (No Pine Nuts)
- Instant Pot Pinto Beans
- Easy Sweet Buttermilk Cornbread
- Fresh Spring Mix Salad
Looking for a refreshing option to add to your dinner menu try this:
Looking for easy dessert options? These are sure to be a hit:
More Grilling Recipes
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
📖 Recipe
Best Charcoal Grilled Chicken Wings
Best Charcoal Grilled Chicken WingsEquipment
- Charcoal grill
Ingredients
- 2 lbs chicken wings
- ½ tablespoon kosher salt (more or less depending on taste or if you're on a low sodium diet add less)
- 1 teaspoon black pepper
Dry Rub Blend
- 2 tablespoon garlic powder
- 2 tablespoon onion powder
- 2 tablespoon smoked paprika
- 1 teaspoon red pepper flakes (more or less depending on how much of a kick you like)
- ½ teaspoon cayenne (more or less depending on how much heat you like)
- 1 teaspoon cumin
- 1 teaspoon dry herb (either thyme, oregano, or parsley)
Instructions
Dry Rub Blend
- Combine all ingredients in a small bowl. Set aside
Chicken Wings
- Wash the wings in cold water and pat dry with paper towels.
- Place the chicken wings in a roasting pan or baking sheet. Season the wings with kosher salt, black pepper, and a generous amount of dry rub. Massage the dry rub over the entire surface of the wings and between the crevices making sure they're completely coated. Place the wings in a ziploc bag or airtight container and allow them to marinate in the fridge for at least 1 hour up to 24 hours.
- After the wings have marinated, place them on the countertop and bring to room temperature. Meanwhile, preheat the grill to a temperature of 300° F. When the grill is ready, position the wings on the grill grates and close the lid. Grill on one side for 25 minutes then flip and grill the other side for an additional 20 minutes.
- By this time, the wings should have a nicely charred outer coating and no longer pink. Using a meat thermometer, check that the internal temperature is 165°F. At this point, slather on your favorite BBQ sauce, if you'd like, and close the lid. Grill until the sauce is heated through and the wings are slightly sticky.
- Remove the wings from the grill and place on a serving tray for all to enjoy.
Notes
- Season the wings liberally with the dry rub and a good amount of kosher salt for maximum flavor.
- When making the dry rub, do not add salt as this will allow you to control the salt content later.
- If adding BBQ sauce, slather it on the chicken wings at the end and heat until warm or wings are slightly sticky.
- Watch wings carefully to prevent them from becoming overly charred to the point that they look burnt.
- If wings are frozen, defrost them in the fridge overnight or place them in a large bowl of cold water and allow them to sit in the cold water for about 45 minutes or until they are completely defrosted.
- Heat Zones: 1) Direct heat zone is the side of the grill directly over the lit coals and 2) Indirect heat zone is the cooler side or the unlit side which is the side that will prevent your food from charring or cooking too fast.
- If unsure, use a meat thermometer to check the internal temperature. This is done by inserting the meat thermometer into the thickest part of the chicken without hitting the bone. When the chicken wings have reached an internal temperature of 165°F they're done.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
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