Crispy Grilled Chicken Wings Recipe
Learn how to make perfectly Crispy Grilled Chicken Wings that are juicy on the inside and coated in the best flavor from our homemade dry rub!
Ingredients
- 15-20 chicken wings and drummies
- kosher salt and ground black pepper if not using the dry rub
Dry Rub (optional):
- 1 tablespoon dried oregano leaves
- ½ tablespoon kosher salt more as desired
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- ½ teaspoon turmeric
- ½ teaspoon ground black pepper
- ½ teaspoon ground cumin
- ½ teaspoon coriander
- ¼ teaspoon ground ginger
Instructions
- Prep: Ensure grill grates are clean and set grill temperature to medium-high heat (400-450℉).
- Optional Dry Rub: In a small bowl, add 1 tablespoon dried oregano leaves, ½ tablespoon kosher salt, 2 teaspoons onion powder, 2 teaspoons garlic powder, 2 teaspoons paprika, ½ teaspoon turmeric, ½ teaspoon ground black pepper, ½ teaspoon ground cumin, ½ teaspoon coriander, and ¼ teaspoon ground ginger. Mix and set aside.
- Season: Pat 15-20 chicken wings and drummies dry with clean paper towels. Season all over with Dry Rub (if using) or season generously with kosher salt and ground black pepper.
- Grill: Grill chicken wings over direct heat: 8-12 minutes total for flat wings and 12-16 minutes total for drummies, or until they reach an internal temperature of 163℉ at the thickest part (use a meat thermometer), flipping halfway.
- Rest: Remove from grill and let rest 10 minutes - the internal temp will continue to raise 5 degrees during resting time. The wings will be safe to eat when they reach an internal temperature of 165℉.
- Serve: Enjoy with or without a dipping sauce! (See notes if you want to add a sauce).
Notes
- What to serve with: love this dairy free ranch dressing or this homemade blue cheese dressing!
- Sauces: if you want to add a sauce, like your favorite bbq sauce or homemade buffalo sauce, then remove wings when they reach about 160 degrees F. internal temp, toss in the sauce (or brush it on) then place them back on the grill for 2 minutes per side or until the sauce becomes tacky (a.k.a. sticky to the touch) and the internal temp hits about 165 degrees F. Remove them and let rest for at least 5 minutes. Serve and enjoy! Alternatively, you can toss fully cooked grilled chicken wings in your sauce of choice, but the sauce may not stick as well - totally up to you!
- Internal Meat Thermometer: you will definitely want to be sure to use an instant-read thermometer so you can accurately track the internal temp.
- Storage: any leftover wings can be kept in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 279kcal | Carbohydrates: 3g | Protein: 23g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 93mg | Sodium: 671mg | Potassium: 244mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 522IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
