These marinated Grilled Chicken Wings are slightly charred with a robust smokey flavor. Let this foolproof recipe be the next best thing on your table this grilling season.
½tablespoonkosher salt(more or less depending on taste or if you're on a low sodium diet add less)
1teaspoonblack pepper
Dry Rub Blend
2tablespoongarlic powder
2tablespoononion powder
2tablespoonsmoked paprika
1teaspoonred pepper flakes(more or less depending on how much of a kick you like)
½teaspooncayenne(more or less depending on how much heat you like)
1teaspooncumin
1teaspoondry 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.