Description
Smoky, crisp, and edged with char, grilled chicken wings deliver bold flavor with minimal fuss using a simple dry rub and a hot grill.
Ingredients
Scale
- 1.2 kg (about 12 wings, 2.6 lb) chicken wings, skin-on
- 1 tbsp (15 g) baking powder (aluminum-free)
- 1 tbsp (18 g) kosher salt (Diamond Crystal)
- 1 tbsp (7 g) smoked paprika
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1/2 tsp (1 g) ground black pepper
- 1 tsp (4 g) brown sugar (optional)
- 2 tbsp (30 ml) neutral oil (canola or grapeseed)
Instructions
- Pat wings very dry with paper towels; score skin lightly.
- Combine baking powder, salt, paprika, garlic powder, onion powder, black pepper, and brown sugar in a bowl.
- Toss wings with oil, then sprinkle rub and massage it into the skin.
- Place wings on a wire rack and refrigerate uncovered for 30–60 minutes (optional).
- Prepare the grill for two zones (direct and indirect heat).
- Place wings over direct heat and sear for 2–3 minutes per side.
- Move wings to indirect heat, close lid, and cook until internal temperature reaches 74°C (165°F).
- Transfer wings to a clean sheet pan and rest for 5 minutes before serving.
Notes
For best results, refrigerate wings uncovered for at least 30 minutes after seasoning to ensure a crispy skin. Use an instant-read thermometer to check doneness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 3 wings
- Calories: 420
- Sugar: 2g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 140mg