Grilled Chicken Wings Recipe

Meet your new backyard favorite: Grilled Chicken Wings that deliver a shatteringly crisp exterior with juicy, succulent meat inside—every single time. These wings come packed with bold, savory spices and a hint of sweetness, demanding to be the star of your next cookout, game day, or casual weeknight dinner.

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Ingredients You’ll Need

What makes these Grilled Chicken Wings such a joy to whip up is their no-fuss ingredient list, focused entirely on delivering flavor and crunch. Each element here plays a starring role in building the color, crispiness, and those crave-worthy layers of savory, smoky goodness.

• Chicken Wings (2 pounds): Go for fresh, meaty wings for maximum juiciness and flavor.
• Cornstarch (5 tablespoons): Elevates the crispiness on the grill, making the skin extra snappy.
• Cornflour (2 tablespoons): Works with cornstarch to lock in moisture while creating a golden crust.
• Brown Sugar (1 tablespoon): Lends a hint of caramelized sweetness that balances the spices as the wings char.
• Salt (2 teaspoons): Simple, but essential for both flavor and perfect texture.
• Paprika (1 teaspoon): Infuses color and a subtle smokiness—use smoked paprika for even deeper flavor.
• Onion Powder (1 teaspoon): Adds a mellow, savory aroma that clings to every bite.
• Garlic Powder (1 teaspoon): Brings irresistible savoriness and that unmistakable “zing.”
• Dried Thyme (1 teaspoon): Introduces a gentle herby note that makes the wings taste layered and aromatic.
• Black Pepper (1/2 teaspoon): For just the right amount of mellow heat and complexity.
• Chili Powder (1/2 teaspoon, optional): Kick up the heat if you love your wings with a little extra bite.
• Olive Oil (2 tablespoons): Brushing this on the grill grates keeps sticking at bay and adds a subtle richness.

Variations

The beauty of these wings is just how flexible they are—think of the base recipe as an open invitation to experiment with new flavors, textures, and twists. Here are a few of my favorite riffs you can try based on what’s in your pantry or what you’re craving!

• Zesty Lemon Wings: Add lemon zest to the spice rub and a squeeze of fresh lemon juice over the finished wings for a tangy, summer-ready vibe.
• Asian-Style Glaze: Brush on katsu, eel sauce, or even sweet chili sauce during the last five minutes of grilling for a sweet-savory, glossy finish.
• Cheesy Parmesan Wings: Mix a tablespoon or two of parmesan cheese into your spice blend for a subtle, nutty depth (just watch out—it can burn, so don’t overdo it).
• Extra Fiery: Double up on chili powder or add a little cayenne to kick the heat up a notch.

How to Make Grilled Chicken Wings

Step 1: Prep the Spice Coating

Start by mixing together the cornstarch, cornflour, brown sugar, salt, paprika, onion powder, garlic powder, dried thyme, black pepper, and chili powder (if using) in a small bowl. This fragrant, powdery blend is the key to the flavor-packed, extra-crispy exterior that sets these wings apart.

Step 2: Dry and Season the Wings

Pat the chicken wings dry with a paper towel so the coating sticks beautifully and you get maximum crispness. Toss the wings in a medium bowl with the spice mixture, making sure every nook and cranny is coated—use your hands to really work it in for the best results.

Step 3: Fire Up the Grill

Brush your grill grates with olive oil to prevent sticking and preheat the grill to medium-high. This temperature ensures the wings cook through and get that irresistible char on the outside without drying out the meat inside.

Step 4: Grill to Crispy Perfection

Lay the coated wings on the hot grill. Let them sizzle for 20–25 minutes, flipping every 5 minutes to get an even char and crispy skin all around. They’re done when the outside is golden and just a bit charred, and the internal temperature hits 165°F. Prepare for the most addictive Grilled Chicken Wings you’ve ever tasted.

How to Serve Grilled Chicken Wings

Garnishes

Shower your wings with freshly chopped parsley, cilantro, or green onions for a pop of color and freshness. A squeeze of lemon or lime over the platter right before serving not only brightens flavors but also looks gorgeous glistening on the crispy chicken.

Side Dishes

These Grilled Chicken Wings shine with classic sides like crunchy coleslaw, corn on the cob, or a chilled cucumber salad. For heartier fare, serve with roasted potatoes, baked beans, or buttery rolls—the possibilities are endless!

Creative Ways to Present

Turn your platter into a party centerpiece! Arrange the wings in a ring with ramekins of dipping sauces in the middle—think creamy ranch, hot honey, or your favorite BBQ sauce. For extra wow factor, serve in mini baskets lined with parchment à la your favorite wing joint.

Make Ahead and Storage

Storing Leftovers

Any leftover Grilled Chicken Wings can be cooled completely and stored in an airtight container in the fridge for up to three days. This keeps them perfectly moist and ready for snacks or lunchboxes!

Freezing

To freeze, pop the cooled wings into zip-top bags, removing as much air as possible. They’ll keep for up to six months—just defrost overnight in the fridge when you’re ready for round two (or three) of wing deliciousness.

Reheating

For best results, spread wings on a baking sheet and reheat in the oven at 350°F (180°C) until hot and crispy again. This revives their irresistible crunch way better than the microwave!

FAQs

Final Thoughts

There’s a reason these Grilled Chicken Wings have become my go-to for gatherings and cozy nights alike—they’re wildly simple, mouthwateringly flavorful, and just plain fun to eat! Give them a try, and don’t be surprised if you find yourself making them on repeat. Here’s to finger-lickin’ good times ahead!

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