How to Grill Chicken Wings
This easy recipe will show you how to grill crispy chicken wings using a charcoal or gas grill set at the perfect temperature. Serve these dry or drizzle them in BBQ sauce, buffalo sauce, or ranch.
Servings 8 servings
Calories 320kcal
Equipment
Ingredients
- 3 pounds chicken wings I used split party wings. You can use whole wings if preferred.
- 1 teaspoon liquid smoke
- 2 tablespoons soy sauce I use low sodium. See notes.
- olive oil
Homemade BBQ Rub (Feel free to use a store-bought rub if you wish)
- 2 teaspoons brown sugar or sweetener
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Pat the chicken wings dry. Drizzle the wings in the liquid smoke and soy sauce. Sprinkle the BBQ rub throughout. Marinate the chicken in the fridge for at least an hour. (You can refrain from marinating if you wish).
- Coat the grill grates in olive oil using a cooking brush or towels to prevent sticking.
- Preheat the grill to 425 degrees.
- Place the wings on the grill. Grill for 15-20 minutes (flip the wings every 5 minutes) or until the chicken reaches an internal temperature of 165 degrees. Use a meat thermometer.
- I like for my wings to have a little char and I like them crispy. I ensure the wings have met the appropriate internal temperature and from there I leave the wings on the grill until crisp.
- Remove the wings. Cool before serving.
Video
Notes
- Liquid aminos or coconut aminos may be substituted for soy sauce.
- Liquid smoke and soy sauce are optional and used for optimal texture and flavor. Omit if you wish. Soy sauce is acidic which will tenderize the meat.
- Feel free to use your favorite BBQ rub or seasoning. Use 2 tablespoons or enough to fully coat the wings.
- Take note of the temperature on the grill. Chicken wings are more prone to error because they are so small. If you cook the wings at too high a heat, you may notice they are fully cooked and crisp on the outside and raw on the inside. Proper temperature and use of a meat thermometer is key.
- You can marinate chicken up to 24 hours. Do not save used/reserved marinade.
- Flavor: A good marinade will penetrate into the meat, which results in amazing flavor on the inside and outside.
- A plus when grilling at high heat: Excessive heat can result in the creation of harmful substances while cooking. A marinade with an acidic base can help reduce the formation of these chemicals.
- Dry Chicken: Marinades will tenderize the chicken by breaking down the tissues of the meat, which helps keep it from drying out.
Nutrition
Serving: 6oz | Calories: 320kcal | Carbohydrates: 1g | Protein: 31g | Fat: 21g