If you’re searching for a stand-out appetizer, look no further than these garlic-pepper chicken wings! These wings are coated in a savory, peppery dry rub, then grilled to perfection. You have the option to coat them in a wing glaze or serve them with a dipping sauce. Or, try it both ways, and discover your favorite.

You can use a mild fruit-based glaze for these wings, however, the seasonings will shine all on their own. These garlic-pepper chicken wings make the perfect appetizer for summer cookouts, tailgating, and Super Bowl parties.

Flats vs. Drumettes

This chicken wing recipe calls for both flats and drumettes. Flats are the flat portion of the wing that contains two small bones that run through it. These wings offer slightly less meat, but is quite popular with those who prefer a crispy wing. The drumette looks like a small chicken drumstick. They offer a toothsome, juicy bite, but don’t tend to get as crispy as flats.

If you’re like me, you like you grilled or smoked chicken wings to be crispy. That said, I will either amp up the heat toward the end of cooking, or take the wings off the grill and place them under an oven broiler for a few minutes. If you choose to do this, watch them carefully so they do not burn. This is especially important if you have coated the chicken wings in a sugary glaze.

Chicken Wing Doneness

Technically, chicken wings are safe to eat once they reach an internal temperature of 165 degrees F. I’m recommending 175 degrees F for this recipe, though some folks like them at 180 degrees F. Keep in mind that at 165 degrees F, these chicken wings might not be crispy. As always, have a reliable instant-read thermometer handy. You’re going to need it for this recipe!

Ingredients

• 45-48 split chicken wings or 22-24 whole (both drumettes and flats, unless you have a preference)
• Granulated garlic
• Salt and black pepper
• White sugar
• Cayenne (adjust to your liking)
• Dried thyme

Recommended wood: For this recipe, I recommend using cherry, apple, or oak wood for this garlic-pepper chicken wings recipe.

Making Garlic-Pepper Chicken Wings:

• Preheat your gas or pellet grill to 375 degrees F or medium-high heat. If using a charcoal grill, set up a two-zone cooking space.
• Combine the garlic-pepper rub mixture in a small bowl. 
• Transfer the rub to a large spice shaker to make the application process easy.
• Trim off excess bits of skin from wings. Blot wings dry with paper towels.
• Place wings onto a large cookie sheet. Use two if needed. Shake spices on top of wings, turn over, and repeat the process.
• Place wings on the grill and cook for 35-45 minutes, turning a few times during the cooking process.
• If using a BBQ sauce or wing glaze, apply it during the last 10-15 minutes of cooking.
• Once the internal temperature of the chicken wings reaches 175 degrees F, they are done. 
• Remove from the grill and serve with your favorite dipping sauce.

Slower and Smokier Option

• If using a charcoal grill, set up a two-zone fire. Cook the wings indirectly until they have reached 165-168 degrees F. Move the chicken wings over direct heat and crisp them up for 3-5 minutes, turning halfway through, until they reach 175 degrees.
• If you are using a pellet grill, set the temperature to 250 degrees F. Cook until the wings reach an internal temperature of 165. Remove the wings and increase your pellet grill temperature to 450 degrees F. Place the wings back on the grill and crisp them up for 5 minutes, turning them halfway through.

More recipes to try

• Grilled Tequila-Lime Wings
• Salt and Vinegar Chicken Wings
• Hoisin Honey-Garlic Wings
• Tabasco Chicken Wings
• Brine for Chicken Wings
• The Best Spicy Chicken Wings
• Peach Jalapeno Glazed Wings

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Garlic-Pepper Chicken Wings

This is a great dry-rubbed chicken wing recipe, that can be served as is, with a dipping sauce, or topped with a glaze right before coming off the grill. For these wings, I recommend a mild fruit-based glaze, as the seasonings will stand out on their own. These wings are perfect to serve at parties and on game days.

Course Appetizer, Main Dish

Cuisine American BBQ

Keyword chicken wings

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 people

Calories 822kcal

Ingredients

• 45-48 chicken wings (both drumettes and flats)
• 2 tablespoons granulated garlic
• 2 tablespoons black pepper
• 1 tablespoons salt (omit if brining the wings)
• 1 tablespoon white sugar
• 1 teaspoon cayenne (adjust to your liking)
• 1 teaspoon dried thyme

Instructions

• Preheat your grill to 375 degrees or medium-high heat. See notes for low and slow, smoky option.
• Combine the rub mixture in a bowl. To make the seasoning process easier, place the combined rub into a large spice shaker.
• Cut excess bits of skin from the wings. Blot them dry with paper towels
• Place wings onto a large cookie sheet. Use two if needed. Shake spices on top of wings, turn over, and repeat the process. Don't overdo it. What sticks to the wings is all it needs.
• Place wings on the grill and cook for 35-45 minutes, turning a few times during the cooking process.
• Once the internal temperature reaches 175 degrees F., the wings are done. If you’d like to cook them a little slower, move the wings off to a cooler part of the grill and cook over indirect heat. Make sure to move them back to direct heat toward the end to get them nice and crunchy on the surface. Keep in mind that flats will cook a little faster than drummettes.
• If you are going to glaze wings, do so during the last 10-15 minutes of cook time.

Notes

• If using a charcoal grill, set up a two-zone fire. Cook the wings indirectly until they have reached 165-168 degrees F. Move the wings over direct heat and crisp them up for 3-5 minutes, turning halfway through, until they reach 175 degrees.
• If you are using a pellet grill, set the temperature to 250 degrees F. Cook until the wings reach an internal temperature of 165. Remove the wings and increase your pellet grill temperature to 450 degrees F. Place the wings back on the grill and crisp them up for 5 minutes, turning them halfway through.

Nutrition

Calories: 822kcal | Carbohydrates: 5g | Protein: 67g | Fat: 58g | Saturated Fat: 16g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 278mg | Sodium: 2009mg | Potassium: 623mg | Fiber: 1g | Sugar: 2g | Vitamin A: 577IU | Vitamin C: 3mg | Calcium: 56mg | Iron: 4mg

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