Perfectly Grilled Chicken Wings marinated in a smoky dry rub. They're delicious, easy to make, and ready in 45 minutes.
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 like these grilled veggies. If we're not grilling them, we're definitely, frying or baking them 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 recipe. It's 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 do not have the tendency of looking or tasting dry.
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Ingredients
- Chicken wings
- Kosher salt
- Black pepper
- Cajun spice blend (store bought or homemade - see dry rub below)
Dry rub
- Garlic powder
- Onion powder
- Smoked paprika
- Red pepper flakes
- Cayenne
- Cumin
- Dried herbs - thyme, parsley, oregano (optional)
Essentials
- Outdoor charcoal grill
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.
There is debate around whether or not you should wash chicken. It's been stated that when washing chicken in the sink, bacteria from the chicken can splatter in the sink and onto the counter top which can then cause cross-contamination. However, I grew up with my family washing chicken in the kitchen sink and then sanitizing the sink thereafter. So, this is what I continue to do today.
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, 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.
How long do you grill chicken wings
Grill chicken wings between 40 to 45 minutes at 300°F on a charcoal grill until no longer pink.
I would also highly recommend investing in a meat thermometer if you do not already have one. With a meat thermometer, checking the internal temperature is very important. This is done by inserting the meat thermometer into the thickest part of the chicken without hitting the bone. When the chicken wings have reach an internal temperature of 165°F you're good.
Recipe 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.
Serve with these side dishes
Grilled chicken wings can be served with these side dishes:
- Sauteed Green Beans
- 7 Minute Grilled Sugar Snap Pea Recipe
- Creamy Baked Mac and Cheese
- Fresh Spring Mix Salad
- Crispy Oven Roasted Broccolini
- Roasted Asparagus With Garlic
More grilled recipes you'll love
- Grilled BBQ Pork Spare Ribs (includes directions on how to start charcoal grill)
- Grilled Teriyaki Pork Ribs Recipe
- Cajun Grilled Salmon In Foil
- Grilled Boneless Chicken Thighs
- Jerk Grilled Whole Chicken
Be sure to follow me on Pinterest and Instagram for more tasty recipe ideas.
If you try any of these recipes, would you mind leaving a star rating and/or comment.
Thanks for visiting,
~Cree
📖 Recipe
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.
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