If you enjoy chicken wings as much as I do, follow along and let me show you How To Grill the Perfect Chicken Wings. I have tested hundreds of recipes and methods over the years and have found the perfect method to grill the perfect wings. No more dry, chewy wings in your future. With my simple 3 step process, you will be enjoying deliciously tender, juicy and crispy chicken wings all tailgating season long!
And be sure to try Sweet and Spicy Wings, or my Zesty Lemon Chicken Wings or the delicious Savory Garlic Parmesan Wings.
Key Steps in grilling the Perfect Chicken Wings.
Prepping: In this step there are 3 main parts to consider when prepping chicken wings: Drying, Lubing, Seasoning. Each step plays an integral part in the final outcome.
Grill set up: No matter what type of grill you use, set up and heat distribution are vital in achieving the perfectly grilled chicken wings.
Grilling: Time and temperature are important pieces to achieving tender, juicy and crispy grilled chicken wings.
Types of chicken wings.
When shopping for chicken wings, there is the option of whole wings and detached party wings.
Whole wings are cheaper because they are not pre-cut. This piece includes the drum, flat and wing tip.
Party wings are pre-cut chicken wings with only the drum and flat.
If you go with whole wings and want to achieve detached party wings, you simple have to separate each piece yourself. It’s a simple process.
Take your knife and cut between the 2 joints of the drum and flat and flat and wing tip. You will be able to feel with your knife where the seperation is for a smooth cut.
Keep the drum and flat and get rid of the wing tips. There is not enough meat on them to enjoy as a snack.
Recipe Tip
Freeze chicken wing tips and same them for a chicken stock.
Step 1: How to prepare the Perfect Chicken Wings
Once you have your chicken wings cut or have removed the party wings from the packaging, lay them onto a sheet pan.
Drying raw chicken wings.
This is the first step in the prep work. Drying the wings is very important and necessary to achieve that crispy skin. DO NOT wash the chicken after it’s been removed from the packing. This will only add moisture. The cooking process will kill off any bacteria on the meat.
With a paper towel sheet, pat the wings dry. Make sure to get all sides. Place the dry wings into the fridge, preferably over night, but an hour will work as well. The cool air will further help dry out the skin.
Lubing raw chicken wings.
Olive oil is crucial when prepping chicken wings. It works as a binding agent but more importantly the grease helps crisp up the skin once on the grill.
Remove the dry wings from the fridge and drizzle olive oil over them making sure to cover all sides. DO NOT drench them in oil either. A light coating is all you need.
Seasoning raw chicken wings.
Depending on the type of grilled chicken wings you are planning on eating, will depend on the seasoning selection.
If you are planning on dry rub wings, go with a rub to fit the flavor profile you want. There are a ton of delicious bold rubs to choose from. Maple bourbon, Sweet BBQ, Ranch, Spicy, Zesty and the list goes on.
If you are planning on saucing the grilled wings at the end, I recommend an All Purpose rub. Basic notes of salt, pepper, paprika and garlic are ideal to enhance the natural flavors of chicken.
Whichever route you choose, make sure to generously season each wing. The last thing you want is bland chicken. Some of the seasoning will either burn off during the grilling process or fall off. So DON’T BY SHY.
Step 2: How to set up the grill.
My favorite grill to use for making the perfect chicken wings is a charcoal grill. I love the natural grilled taste and the added smokey notes. But, my simple process will work on any grill as long as the set up is correct.
Clean the grill
No matter what type of grill you use, make sure it’s clean. For charcoal grills, remove any leftover ash from the prior cook. Pellet grills make sure the grease tray is emptied. For gas grills, make sure you have enough gas.
Heat up the grill
For charcoal grills, heat up the briquettes. I like to use a chimney for this step. It speeds up the heating process. Fill the chimney with your choice of charcoal, light a fire starter at the bottom of the grill and cover it with the filled chimney. The briquettes need to burn off before it’s safe to use.
For pellet grills, make sure the auger is full of fresh pellets.
Set up the grill for dual zone grilling.
Once the charcoal is ashy, dump it into the grill. To create a dual zone heat set up on a charcoal grill, move the hot briquettes to one side of the grill. This will create a hot and cool side. Finally, place the grates on top.
Next, clean your grates. You do not want your perfectly grilled chicken wings sticking to the grill and ripping that crispy skin off.
Allow the heat from the charcoal to heat up the grease and with a grill brush, scrap off any old residue on the direct hot side first. Next, rotate the grates and move the other half onto the hot side. Wait a few minutes for it to warm up and repeat the cleaning process.
Step 3: How to grill the perfect chicken wings.
The wings are prepped, the grill is hot, now it’s finally time to grill the perfect chicken wings.
Start on the Indirect side first.
Start my placing the wings on the indirect side. Make sure to leave space in between each piece to allow air flow.
Close the lid and open up the top and bottom vents on a charcoal grill. The wider the opening on the vents, the hotter the grill gets due to the air flow. Closed vents enclose the air in the cooking vessel, slowly cooling the grill.
Make sure the top vents are directly over the chicken wings on the indirect side. This forces the air to move through the wings before escaping creating a convection cooking zone.
Leave the chicken wings on the grill with the lid closed for 20 minutes. Next, flip them and repeat the process.
Recipe Tip
Grill time will depend on the outside temperature. Grilling in freezing cold weather will impact and slow down the cook time and heat levels. Be sure to keep an eye on those wings and temps.
Move to the direct side for a final char.
Once the wings reach an internal temperature of 175-185 degrees Fahrenheit, move them to the direct side for a quick char. This process only takes 30-45 seconds per side to get that final crispy skin to achieve that perfectly grilled chicken wings.
Recipe Tip
Grilling wings to a 175-185 degrees internally on high heat will not dry them out. Meat around the bone needs more time to cook for the fat to break down and tenderize the meat.
Remove the wings off the grill and let them rest for 5-10 minutes. It is very important to rest all grilled protein. This process allows the juices to redistribute throughout the meat that will provide a tender and juicy bite every time.
Step 4: Sauce up the perfectly grilled chicken wings.
If you want saucy chicken wings, there are 2 options. A flavorful custom BBQ sauce or a quick store bought sauce.
The ready made store bought version is faster and more convenient if you don’t have time or all the ingredients. Start by pouring your favorite bottled BBQ sauce into a sauce pan. Add 1/4 cup water and heat it up. The heat will thin out the sauce making it much easier to coat the wings evenly.
For a homemade BBQ sauce, use your recipe or check out some of my favorites. From Dr. Pepper BBQ sauce, Sweet and Savory Maple Bourbon sauce or a classic Sweet and Tangy BBQ sauce. Can’t go wrong with any of them.
Pour the sauce over the bowl of wings, and toss for an even coating. Make sure to use a deep bowl to avoid any spills.
Last thing to do is plate up the perfectly grilled chicken wings and enjoy!
Frequently Asked Questions:
How do I get crispy skin on my wings? The trick to crispy skin is to cook the wings at a higher temperature. I like the range between 375-400 degrees. Tossing your wings in olive oil before seasoning will also help.
What is the best way to reheat wings? I like to use an air fryer or oven to reheat my wings. Set the temp to 350 degrees, add the wings and they should be ready in 10 minutes. Using the oven or air fryer will keep the skin crispy.
If you tried this tutorial on How to Grill the Perfect Chicken Wings or any other recipe on my blog, please leave a
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How to Grill the Perfect Chicken Wings
If you enjoy chicken wings as much as I do, follow along and let me show you how to grill the perfect chicken wings.
Course Appetizer, Main Course, Snack
Cuisine American
Prep Time 10 minutes minutes
Cook Time 40 minutes minutes
Servings 4 people
Calories 314kcal
- 2 lbs Chicken Wings
- 2 tbsp Seasoning
- 1 tbsp Olive Oil
How to prepare the Perfect Chicken Wings
Drying:With a paper towel sheet, pat the wings dry.Make sure to get all sides. Place the dry wings into the fridge, preferablyover Lubing:Remove the dry wings from the fridge and drizzle olive oil over them making sure to cover all sides. DO NOT drench them in oil either. Alight coating is all you need. Seasoning: Generously season each wing.
How to set up the grill
Clean the Grill:For charcoal grills, remove any leftover ash from the prior cook. pellet grills make sure the grease tray is emptied. For gas grills, make sure you have enough gas. Heat up the grill: For charcoal grills, heat up the briquettes. Use a chimney or to speed up the heating process. Fill the chimney with your choice of charcoal, light a fire starter at the bottom of the grill and cover it with the filled chimney. The briquettes need to burn off before it's safe to use. Set up the grill for dual zone grilling:Once the charcoal is ashy, dump it into the grill. To create a dual zone heat set up on a charcoal grill, move the hot briquettes to one side of the grill. This will create a hot and cool side. Finally, place the grates on top.
How to grill the perfect chicken wings.
Start my placing the wings on the indirect side. Make sure to leave space in between each piece to allow air flow.
Close the lid and open up the top and bottom vents on a charcoal grill. The wider the opening on the vents, the hotter the grill gets due to the air flow. Make sure the top vents are directly over thechicken wings on the indirect side.
Leave the chicken wings on the grill with the lid closed for 20 minutes. Next, flip them and repeat the process.
Once the wings reach an internal temperature of 175-185 degrees Fahrenheit, move them to the direct side for a quick char. This process only takes 30-45 seconds per side.
Remove the wings off the grill and let them rest for 5-10 minutes.
Sauce up the wings.
Make a homemade sauce or use warm up store bought sauce.
Pour the sauce over the bowl of wings, and toss for an even coating. Make sure to use a deep bowl to avoid any spills.
Plate up the perfectly grilled chicken wings and enjoy!
DO NOT wash the chicken after it’s been removed from the packing. This will only add moisture. The cooking process will kill off any bacteria on the meat.
DO NOT drench the chicken wings in oil. Light drizzle is enough.
DON’T BY SHY on the seasoning. Some of the seasoning will either burn off during the grilling process or fall off.
Grill time will depend on the outside temperature. Grilling in freezing cold weather will impact and slow down the cook time and heat levels. Be sure to keep an eye on those wings and temps.
Grilling wings to a 175-185 degrees internally on high heat will not dry them out. Meat around the bone needs more time to cook for the fat to break down and tenderize the meat. Calories: 314kcal | Carbohydrates: 2g | Protein: 23g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 155mg | Potassium: 269mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1366IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 2mg
The post How To Grill the Perfect Chicken Wings appeared first on Grillin With Dad.
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