Eightyrecipes
Grilled Chicken Wings
These grilled chicken wings come off the grill crispy and charred on the outside and juicy to the bone, thanks to a simple smoky dry rub and an easy two zone method. Sauce them any way you like.
Ingredients
- 1.2-1.4 kg chicken wings about 3 lb
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Set up your grill with a hot zone for direct heat and a cool zone for indirect heat. Pat the wings very dry, then toss them with the olive oil.
- Mix the smoked paprika, garlic powder, onion powder, salt, and black pepper, then coat the wings evenly in the seasoning.
- Place the wings on the cool zone and close the lid. Cook for about 20 minutes, flip, then cook another 10 to 15 minutes until cooked through.
- Move the wings to the hot zone and char for 3 to 5 minutes, turning constantly, until the skin is crisp and blistered.
- Serve immediately, plain or tossed in your favourite sauce.
Notes
Nutrition values are an estimate. For extra crispy skin, pat the wings very dry and toss with a teaspoon of aluminium free baking powder along with the rub. Cook to at least 165°F, though 175 to 185°F gives the most tender texture.
Nutrition
Nutrition is an estimate, calculated automatically.
Tried this recipe?Tag @eightyrecipes on Instagram and Pinterest, we love to see it. ★ Leave a rating