Description
This recipe delivers super crispy grilled chicken wings with a perfect balance of smokiness, juiciness, and a crispy skin. Marinated with a flavorful blend of spices and baking powder, these wings are grilled slowly over indirect heat before finishing on direct heat for an irresistible blistered texture. Optional smoking wood adds an extra layer of depth, making these wings a sure crowd-pleaser.
Ingredients
Scale
Chicken Wings
- 3 lbs chicken wings
Seasoning Mix
- 1 tablespoon Kosher Salt
- 1/2 tablespoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Brown Sugar
- 2 tablespoons aluminum-free baking powder
Optional
- 2 chunks smoking wood (apple, cherry, pecan, or oak wood)
Instructions
- Prepare the Wings: Pat the chicken wings dry thoroughly using paper towels to remove excess moisture. This step helps ensure a crispy skin once cooked. Toss the wings evenly with the seasoning mix containing salt, black pepper, garlic powder, onion powder, paprika, cayenne, brown sugar, and baking powder. The baking powder raises the pH of the skin, promoting browning and crispness.
- Prepare the Grill: Light the charcoal and arrange it to create two zones: a direct heat zone and an indirect heat zone. If you wish to add smokiness, place the smoking wood chunks on the charcoal. Preheat the grill to about 400°F, maintaining stable heat.
- Cook Indirectly: Place the seasoned wings on the cooler, indirect side of the grill. Close the lid and cook for 45 minutes to 1 hour. This slower cooking allows the wings to cook through gently and absorb smoke flavor, reaching an internal temperature of 165°F for safe consumption.
- Crisp the Skin: Transfer the wings to the direct heat side over the coals. Grill for 2-3 minutes, turning frequently, until the skin is blistered, crispy, and golden brown. Watch closely to avoid burning.
- Apply Sauce and Rest: Remove wings from direct heat and toss them in your favorite BBQ or hot sauce. Place back on the indirect side to let the sauce thicken and set for 5 minutes with the lid closed, enhancing flavor adhesion.
Notes
- This foolproof method is the easiest way to grill chicken wings at home, yielding wings that are smoky, juicy, and super crispy.
- Using baking powder is key for getting crispy skin without drying out the meat.
- Adding smoking wood chunks to the grill introduces an optional but delicious layer of flavor.
- Monitor the grill temperature to maintain consistent heat, ideally around 400°F.
- Always ensure the wings reach an internal temperature of 165°F to guarantee they are fully cooked.
Nutrition
- Serving Size: 1 serving (approx. 6 oz or 3 wings)
- Calories: 281 kcal
- Sugar: 0.4 g
- Sodium: 1569 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 3 g
- Fiber: 0.4 g
- Protein: 23 g
- Cholesterol: 94 mg
