If you want charcoal-grilled chicken wings with a deep smoky flavor, caramelized skin, and tender, juicy meat, this is the recipe. I coat the wings in a bold homemade Louisiana Cajun dry rub, grill them low and slow at 300°F using a two-zone charcoal setup.
The two-zone setup is the key. Direct heat gives you the caramelization and char. Indirect heat finishes the wings without burning the outside. Together, they give you caramelized skin, juicy meat, and that charcoal smokiness that you simply cannot get from an oven.
No special equipment needed beyond a standard charcoal grill. These
wings take about 45 minutes on the grill.
Jump to:
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.
Tips Before You Start
- 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.
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.
Store and Reheat
Follow these simple tips for storing and reheating your charcoal-grilled chicken wings.
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.
To warm the wings, preheat the oven to 375 degrees F, and heat them until they are warm throughout.
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.
What to Serve With Charcoal Grilled Chicken Wings
You can pair them with Classic Southern sides like:
Or, pair them with lighter sides:
📖 Recipe
Southern Cajun Charcoal Grilled Chicken Wings
Southern Cajun Charcoal Grilled Chicken WingsEquipment
- Charcoal grill
- Charcoal
- Lighter fluid
- Baking sheet 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
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.
Thanks for visiting! Please feel free to leave a comment