Description
Experience the ultimate in smoky, juicy, and super crispy grilled chicken wings with this foolproof recipe. Perfectly seasoned and grilled over charcoal with optional smoking wood, these wings feature a crispy skin and tender meat that will delight any BBQ lover.
Ingredients
Scale
Chicken Wings
- 3 lbs chicken wings
Seasoning Mix
- 1 tablespoon Kosher Salt
- 1/2 tablespoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Brown Sugar
Additional Ingredients
- 2 tablespoon aluminum free baking powder
- 2 chunks smoking wood (apple, cherry, pecan or oak wood) – optional
Instructions
- Prepare the Wings: Pat the chicken wings dry thoroughly with paper towels to remove excess moisture, then toss them evenly in the seasoning mix including salt, pepper, garlic powder, onion powder, paprika, cayenne pepper, brown sugar, and baking powder. This helps develop the crispy skin during grilling.
- Set Up the Grill: Add charcoal to your grill and create two zones – a direct heat zone and an indirect heat zone. Place the smoking wood chunks on the charcoal if you want a smoky flavor. Preheat the grill until it reaches about 400°F.
- Cook Indirectly: Arrange the seasoned wings on the indirect side of the grill away from direct flames. Close the lid and cook for 45 minutes to 1 hour, allowing the wings to slowly cook through until they reach an internal temperature of 165°F.
- Crisp the Skin: Move the wings over direct heat directly above the charcoal for 2 to 3 minutes, grilling until the skin becomes crispy, blistered, and perfectly charred to your liking. Keep a close eye to avoid burning.
- Apply Sauce and Finish: Toss the crispy wings in your favorite BBQ or hot sauce. Place them back on the indirect side of the grill and let them rest for 5 minutes. This allows the sauce to set and thicken beautifully on the wings before serving.
Notes
- This foolproof method results in wings that are smoky, juicy, and crispy every time.
- Using baking powder helps create the ultimate crispy skin without drying out the meat.
- Choosing good-quality smoking woods like apple, cherry, pecan, or oak will impart delicious flavor.
- Maintaining indirect heat for most of the cooking ensures tender wings without flare-ups.
- Resting the wings with sauce on indirect heat helps glaze them perfectly.
Nutrition
- Serving Size: 1 serving (approx. 8 wings)
- Calories: 281 kcal
- Sugar: 0.4 g
- Sodium: 1569 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 3 g
- Fiber: 0.4 g
- Protein: 23 g
- Cholesterol: 94 mg
