Perfect Grilled Chicken Wings: Crispy, Smoky, and Better Than Deep-Fried

Skip the fryer and discover the magic of perfectly grilled chicken wings. This method delivers that coveted crispy exterior and juicy interior while adding an irresistible smoky flavor that you just can't get from frying.

>>>Get the Recipe in Details: Grilled Chicken Wings

Whether you're hosting a backyard BBQ or a game day party, these wings will steal the show.

Grilled Chicken WingsPhoto byFood Fusion Frenzy

Why Grilled Wings?

Grilling wings not only creates amazing flavor through caramelization and smoke, but it's also healthier than deep-frying. The fat renders slowly, creating perfectly crispy skin without extra oil.

Ingredients

For 4-6 servings:

• 3 pounds chicken wings, split into flats and drums
• 2 tablespoons baking powder (aluminum-free)
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon paprika

For the Basic Buffalo Sauce (Optional):

• 1/2 cup unsalted butter
• 1/2 cup hot sauce (like Frank's RedHot)
• 1 tablespoon honey
• 1 teaspoon garlic powder

Instructions

1. Prep the Wings (24 Hours Ahead)
2. • Pat wings completely dry with paper towels
   • Mix baking powder and seasonings in a bowl
   • Toss wings with the seasoning mixture
   • Place on a wire rack over a baking sheet
   • Refrigerate uncovered for 12-24 hours
3. Prepare the Grill
4. • Set up grill for two-zone cooking
   • Target temperature of 375-400°F
   • Clean and oil grates well
5. Initial Grilling
6. • Place wings on the indirect heat side
   • Close the lid and cook for 20-25 minutes
   • Turn wings once halfway through
7. Crisp the Skin
8. • Move wings to direct heat
   • Grill for 5-7 minutes per side until crispy
   • Watch carefully to prevent burning
9. Sauce and Serve (Optional)
10. • Melt butter in a saucepan
    • Whisk in hot sauce, honey, and garlic powder
    • Toss wings in sauce or serve sauce on the side

Pro Tips for Wing Success

1. Drying Matters
2. • Pat wings extremely dry before seasoning
   • Air-drying in the fridge is crucial for crispy skin
   • Baking powder helps create a crispy exterior
3. Temperature Control
4. • Maintain steady grill temperature
   • Use the two-zone cooking method
   • Keep the lid closed as much as possible
5. Don't Rush
6. • Follow the timing guidelines
   • Look for visual cues of doneness
   • Internal temperature should reach 165°F

Frequently Asked Questions

Q: Why use baking powder on the wings? A: Baking powder changes the pH level of the chicken skin, helping it break down and become crispier during cooking. Make sure to use aluminum-free baking powder to avoid any metallic taste.

Q: Can I skip the overnight drying? A: While you can cook them immediately, the overnight dry-brining with baking powder significantly improves crispiness. Aim for at least 4 hours if you're short on time.

Q: How do I prevent flare-ups? A: Start wings on indirect heat to render fat slowly, and watch carefully when moving to direct heat. Keep a spray bottle of water handy for any flare-ups.

Q: Can I make these on a gas grill? A: Absolutely! Follow the same two-zone cooking method by turning off the burners on one side. You can add wood chips in a smoker box for extra flavor.

Q: How do I know when they're done? A: Wings should reach an internal temperature of 165°F, have crispy, golden-brown skin, and the meat should pull easily from the bone.

Q: Can I prep these in advance for a party? A: Yes! You can dry-brine up to 24 hours ahead and even pre-cook partially, then finish on the grill just before serving.

Sauce Variations

1. Garlic Parmesan
2. • Melted butter
   • Minced garlic
   • Grated parmesan
   • Italian herbs
3. Sweet and Spicy
4. • Honey
   • Sriracha
   • Soy sauce
   • Lime juice
5. Lemon Pepper
6. • Lemon juice
   • Black pepper
   • Butter
   • Garlic

Serving Suggestions

• Classic celery and carrot sticks
• Blue cheese or ranch dressing
• Extra sauce on the side
• Cold beverages
• Plenty of napkins!

Storage and Reheating

• Store leftovers in an airtight container for up to 3 days
• Reheat in a 375°F oven until crispy and hot
• Avoid microwave reheating as it makes wings soggy
• Add fresh sauce after reheating

Event Planning Tips

For parties and game days:

• Plan 6-8 wings per person
• Prepare multiple sauce options
• Set up a wing station with sauces and sides
• Consider making extra as they tend to disappear quickly

Troubleshooting Common Issues

1. Wings Not Crispy
2. • Ensure wings are very dry before grilling
   • Check grill temperature is hot enough
   • Don't skip the baking powder step
3. Burning Wings
4. • Watch carefully during the direct heat phase
   • Adjust heat as needed
   • Move to indirect heat if cooking too quickly
5. Undercooked Wings
6. • Use a meat thermometer
   • Allow enough time on indirect heat
   • Don't rush the process

Remember, great grilled wings take time and attention, but the results are worth it. The key is preparing ahead with the dry-brining step and maintaining proper grill temperature throughout cooking. Once you master this method, you might never want deep-fried wings again!