Bringing you one of the Best Charcoal Grilled Chicken Wings Recipe. They're marinated in a smoky dry rub, are easy to prepare, and are ready in 45 minutes.
Why this recipe works
We absolutely love chicken wings, in fact, we have them at least once a week. They're so juicy and flavorful and pair well with almost any side.
If we're not grilling them, we're definitely, frying or making these Crispy Oven Baked Chicken Wings until they're crispy on the outside and juicy on the inside.
So, if you're obsessed with chicken wings just as much as we are, you'll love this grilled chicken wings. This recipe is truly easy, fool-proof, and a great way to jump start this grilling season.
Oh, and this recipe doesn't require brining because unlike chicken breast, wings are more forgiving and do not have the tendency of looking or tasting dry.
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Ingredients Notes
At the very least, this recipe requires kosher salt and black pepper; however, if you're looking to take your wings to the next level, I recommend marinated your wings in Cajun seasoning.
You can either buy your favorite Cajun seasoning from your local grocery store or make it homemade by combining garlic powder, onion powder, smoke paprika, red pepper flakes, cayenne, dried herbs either (thyme, parsley, oregano), and cumin (see recipe card below for measurements)
I love that cumin adds to the smoky flavor when it comes to grilling.
Preparation process
- Before grilling, it's imperative that the chicken wings are prepped beforehand to get the maximum flavor.
- First, you'll need to wash (if you're into washing chicken) and pat dry thoroughly with paper towels until the wings are completely dry.
- Season the wings with kosher salt, black pepper, and a generous amount of dry rub over the entire surface of each wing.
- Cover the seasoned wings in an airtight container or a ziploc bag and allow the wings to marinade for 1 hour up to 24 hours in the fridge.
- After marinating, remove the wings from the fridge and allow them to come to room temperature. Meanwhile, preheat your charcoal grill to 300°F.
How to make grilled chicken wings
When the desired temperature has been reached on the grill, position the chicken wings on the grill gates and close the lid.
- 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.
- To prevent your wings from becoming overly charred to the point that they appear burnt, move the chicken wings to the indirect heat side.
- 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.
FAQs
Grill chicken wings between 40 to 45 minutes at 300°F on a charcoal grill until no longer pink.
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.
Our 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.
- Direct heat zone: Side of grill directly over the lit coals and 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.
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
Equipment
- 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.
- Direct heat zone: Side of grill directly over the lit coals and 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.
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