Looking for the ultimate game-day snack or a crowd-pleasing BBQ hit? These Grilled Chicken Wings are smoky, juicy, and packed with such flavour—get ready to fire up the grill and dig in!
Oh. My. Gosh. I feel like I’ve spent the last 48 hours nursing a hangover from a weekend long partay right here in good ol’ Victoria, BC. Well, I guess that’s because I have. This weekend, I had the pleasure of going to a music festival (oh, how I’ve missed thee!!!) and danced my feet off, ate some reeeeeally good food, and of course, had more than my fair share of alcoholic beverages.
And you know what it means when Andrea has too many alcoholic beverages, don’t ya?! It means that she must bust out her tried and true hangover cure. You know, the one that promises to wash away all of the pain of bad decisions because you finally made a good one?
TWO WORDS: Chicken wings. Trust me. It works like a charm every time.
I love chicken wings in any and all ways. Whether we’re talkin’ chicken wings that are oven baked to crispy perfection or chicken wings that are air fried in half of the time, It’s always a yes from me. Heck, I even love turkey wings. That’s right. No discrimination here.
So, whether you’re recovering from a wild weekend or just in need of a delicious meal, these grilled chicken wings are your answer. They’re incredibly versatile and can be paired with a variety of dips or sides to suit any occasion. From a tangy blue cheese dressing to a refreshing celery and carrot slaw, the options are endless.
Plus, grilling chicken wings adds a smoky depth that’s hard to beat—trust me, the grill is your best friend for wings with that extra punch of flavour. So, next time you’re planning a gathering or just craving a satisfying snack, remember these grilled wings are your ticket to deliciousness (and recovery!).
WHAT YOU’LL NEED TO MAKE WINGS ON THE BBQ
When it comes to grilling chicken wings, the magic happens in the marinade. It’s all about combining flavours to make those wings juicy, smoky, and downright delicious. Here’s what you’ll need to make the best grilled chicken wings in a little bit more detail:
- Chicken Wings: The star of the show! These tender, meaty bites are perfect for grilling. They have just the right amount of fat to become crispy on the outside while staying juicy on the inside. You can use whole wings or pre-cut drumettes and flats for easier eating.
- Olive Oil: Adds a rich, smooth texture to the marinade and helps the wings get that crispy, golden-brown finish on the grill. Plus, it keeps them moist and tender. You can use a different kind of oil (such as avocado) instead, if you prefer.
- Soy Sauce: This salty, umami-rich ingredient infuses the wings with deep, savory flavours. You can use coconut aminos instead if you’re following a low carb or gluten free diet. Soy sauce adds a classic touch, while coconut aminos offer a lower-carb alternative with a slightly sweeter taste.
- Apple Cider Vinegar: A splash of this tangy vinegar helps to tenderize the wings and adds a zesty kick that balances out the richness of the oil and soy sauce. If you don’t have any on hand, you can use red wine vinegar or white vinegar instead.
- Lemon Juice: Fresh and bright, lemon juice adds a citrusy zing that enhances the overall flavour and complements the smoky notes from grilling. Freshly squeezed lemon juice works best for this recipe.
- Smoked Paprika: Brings a subtle smokiness and a vibrant colour to the wings, making them even more mouth-watering. Although I don’t advise against the smokey flavour, you can use regular paprika instead, if that’s all you have on hand or if that’s what you prefer.
- Garlic Powder: Gives a punch of savory goodness without the hassle of chopping fresh garlic. It’s perfect for adding depth of flavour to this grilled chicken wings recipe.
- Onion Powder: Similar to garlic powder, onion powder contributes a savory sweetness that rounds out the marinade and works harmoniously with the other spices.
- Black Pepper: Freshly ground black pepper adds a hint of heat and a layer of complexity, making each bite more interesting.
- Salt: Essential for enhancing all the other flavours, salt ensures that every part of the wing is well-seasoned and delicious.
- Cayenne Pepper (optional): If you like a little extra kick, a pinch of cayenne pepper adds a spicy punch that takes the wings from good to great. Adjust the amount based on your heat preference.
- Lemon Wedges (optional): Serve with lemon wedges for an extra burst of fresh citrus that pairs perfectly with the smoky wings.
- Fresh Chopped Parsley (optional): A sprinkle of fresh parsley adds a vibrant, herbaceous note and a pop of colour to your wings.
- Chopped Green Onions (optional, not pictured): Green onions bring a mild, crunchy freshness that complements the rich flavours of the wings and adds a touch of elegance to the final dish.
HOW TO GRILL CHICKEN WINGS (KEY TIPS)
You can find full instructions for how to grill chicken wings on gas grill in the recipe card down below, but here are a few quick tips to keep in mind:
- Marinate for flavour. For the best taste, allow your wings to marinate for at least 1 hour, but ideally overnight (the longer the better!). This gives the flavours time to penetrate the meat and ensures a more flavourful result.
- Preheat your grill. Make sure your grill is preheated to medium-high heat (around 375-400°F) before you start cooking. This helps achieve a crispy exterior while keeping the inside juicy.
- Grease the grill grates. To prevent your wings from sticking, lightly grease the grill grates before cooking. You can use a paper towel dipped in oil and tongs to wipe the grates, which helps ensure the wings come off easily and maintain their crispy texture.
- Don’t overcrowd the grill. Give each wing enough space so they cook evenly and get that perfect crispy texture. If necessary, cook in batches.
- Keep the lid closed. To maintain consistent heat and smoke, keep the grill lid closed as much as possible while cooking. This helps the wings cook evenly and absorb that delicious smoky flavour.
- Monitor grill and grease flare-ups to prevent burning. Every grill is different, so keep an eye on your wings to avoid unexpected flare-ups caused by dripping grease. Adjust the heat as needed and have a spray bottle of water handy to manage any flare-ups that may occur.
- Turn frequently. Turn the wings every 5-7 minutes to ensure they cook evenly and achieve a uniform crispiness. This also helps prevent burning and ensures they’re cooked through. EXTRA TIP: You may have to keep rotating the chicken wings place on the grill. I like to keep moving them around from one side of the grill to the other for even cooking and to prevent burning. Some parts of the grill are hotter than others so just be mindful.
- Check internal temperature. Use a meat thermometer to ensure the wings are fully cooked. The internal temperature should reach 165°F to ensure they’re ready and safe to eat.
- Let the wings rest for a few minutes after grilling. This allows the juices to redistribute and ensures each bite is tender and juicy.
- Garnish at the end (just before serving) for extra flavour. For added freshness and visual appeal, garnish your wings with fresh chopped parsley, chopped green onions, and serve with lemon wedges on the side. It adds a nice touch and IMHO enhances the overall flavour experience.
FREQUENTLY ASKED QUESTIONS
Yes, you should oil your wings before grilling. In general, a light coating of oil helps prevent the wings from sticking to the grill grates and promotes a crispier texture.
For this recipe, the marinade already includes olive oil, which serves the dual purpose of adding flavour and keeping the wings moist. However, if you’re looking for an extra layer of assurance against sticking, a quick brush of oil on the grill grates before you start cooking can be beneficial. This will ensure your wings come off the grill smoothly and maintain their deliciously crispy skin.
Grilling chicken wings usually takes about 20-25 minutes. Cook them over medium-high heat, turning occasionally (but rather frequently) to ensure they crisp up evenly. Aim for a total grilling time of 20 minutes, but check for doneness by using a meat thermometer—wings should reach an internal temperature of 165°F. This method helps achieve perfectly crispy skin while keeping the meat juicy and flavourful.
Grilling chicken wings on direct or indirect heat can be effective, but it really depends on your grill setup. Direct heat, which involves placing the wings directly over the flame, helps achieve a crispy exterior quickly, while indirect heat, where the wings are cooked away from the flame, ensures they cook through without burning.
However, if you’re using a smaller grill or a camp stove, like I did, managing direct and indirect heat may not be feasible. In such cases, simply grilling the wings over medium-high heat while turning them occasionally will still yield delicious results. The key is to monitor the cooking time and ensure the wings reach an internal temperature of 165°F for perfectly cooked, juicy wings.
When grilling wings, it’s best to keep the lid closed. This helps maintain a consistent temperature inside the grill, allowing the wings to cook more evenly and absorb that delicious smoky flavour. Keeping the lid closed also helps create an oven-like environment, which aids in cooking the wings through while achieving a crispy exterior.
If you’re grilling with the lid open, you risk uneven cooking and may not get the same depth of flavour. So, for perfectly grilled wings, keep the lid down and enjoy the results!
Grilled chicken wings can last in the fridge for about 3-4 days when stored properly. To keep them fresh, let the wings cool to room temperature before transferring them to an airtight container. Make sure to refrigerate them within two hours of cooking to prevent bacterial growth.
For longer storage, you can freeze the wings for up to 3 months. When reheating, ensure they reach an internal temperature of 165°F to ensure they’re safe to eat and still deliciously crispy.
MORE CHICKEN WING RECIPES THAT’LL DEFINITELY CURE A HANGOVER
SALT AND VINEGAR CHICKEN WINGS
GARLIC PARMESAN CHICKEN WINGS (KETO FRIENDLY)
CRISPY AIR FRYER CHICKEN WINGS
LOVE THIS RECIPE? PIN IT FOR LATER!
GRILLED CHICKEN WINGS
Ingredients
- 2 pounds Chicken Wings
- 2 tbsp Olive Oil
- 2 tbsp Soy Sauce (or coconut aminos for a lower-carb option)
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Lemon Juice (for a fresh, zesty kick)
- 2 tsp Smoked Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Ground Black Pepper
- 1 tsp Salt
- 1/2 tsp Cayenne Pepper (optional, for a bit of heat)
- Fresh Chopped Parsley (optional, for garnish)
- Chopped Green Onions (optional, for garnish)
- Lemon Wedges (optional, for serving)
Instructions
- In a large bowl or ziploc bag, combine the olive oil, soy sauce (or coconut aminos), apple cider vinegar, lemon juice, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne pepper. Whisk or shake around until everything is well mixed.
- Add the chicken wings and toss until they’re well coated with the marinade. Cover the bowl or seal the bag and let the wings marinate in the refrigerator for at least 1 hour. For the best flavour, marinate them overnight.
- Preheat your grill to medium-high heat (around 375-400°F) and lightly grease the grates with oil.
- Remove the wings from the marinade, letting any excess drip off. Place the wings on the grill and cook for 20-25 minutes, turning occasionally, until the wings are crispy and fully cooked through (internal temperature should be 165°F).
- Once done, remove the wings from the grill and allow them to rest for a few minutes.
- Garnish with fresh parsley and green onions if desired and serve with lemon wedges on the side.
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