Grilled Chicken Wings Recipe

Juicy, sizzling, and coated in the crispiest golden crust, these Grilled Chicken Wings have quickly become the MVP of my backyard get-togethers! Achingly easy and bursting with layers of smoky-spiced flavor, they’re absolutely unfussy—no deep fryer and no sticky mess, just pure grill magic.

Ingredients You’ll Need

This recipe is as simple as it gets, but every ingredient truly counts. You’ll find that each spice adds character, the starch guarantees crispness, and even the oil plays a role in perfect grill marks and juicy meat.

• Chicken wings (2 pounds): The star! Look for whole wings or pre-cut flats and drumettes.
• Cornstarch (5 tablespoons): The secret to that ultra-crispy coating. It locks in moisture while giving wonderful crunch.
• Cornflour (2 tablespoons): Helps develop that golden, light texture on the crust—don’t skip it!
• Brown sugar (1 tablespoon): Adds a subtle sweetness that balances the savory spices and helps caramelize the skin.
• Salt (2 teaspoons): Essential for bringing all the flavors to life and ensuring the juiciest Grilled Chicken Wings.
• Paprika (1 teaspoon): For mellow, smoky undertones and vibrant color.
• Onion powder (1 teaspoon): Brings rich, deep flavor in every bite.
• Garlic powder (1 teaspoon): Adds another layer of aromatic savoriness.
• Dried thyme (1 teaspoon): This little herb quietly transforms the wings with earthy, almost lemony notes.
• Black pepper (1/2 teaspoon): Freshly cracked is best for just a bit of heat and bite.
• Chili powder (1/2 teaspoon, optional): For those who want a touch of gentle heat, sprinkle it in!
• Olive oil (2 tablespoons): Not just for the grill grates—this helps keep the wings from sticking and amps up flavor.

Variations

One of my favorite things about Grilled Chicken Wings is how easy they are to riff on—don’t be shy about mixing things up to suit your pantry, spice cravings, or dietary needs!

• Brined & Extra-Juicy: If you have an extra 30 minutes, soak the wings in chicken broth before seasoning. The result? Wings that are impossibly tender and flavorful.
• Asian-Inspired Glaze: Brush wings with katsu or eel sauce, or drizzle on hot honey in the last 5 minutes for a sticky, glossy gourmet finish.
• Cheesy Parmesan Crust: Add a tablespoon or two of grated parmesan to the seasoning mix for wonderful umami depth and a bit of cheesy crispness.
• Lemon-Lover’s Version: Lemon zest mixed into the spices PLUS a squeeze of fresh lemon juice over hot wings brightens the whole dish.

How to Make Grilled Chicken Wings

Step 1: Mix Up Your Seasoning Blend

In a small bowl, combine the cornstarch, cornflour, brown sugar, salt, paprika, onion powder, garlic powder, dried thyme, black pepper, and (if you like a kick) chili powder. Stir well to blend all the seasonings evenly. This quick mix is your ticket to those signature flavors and irresistible crust.

Step 2: Prep the Chicken Wings

Start with cold, fresh chicken wings and dry them thoroughly with paper towels—removing surface moisture helps them crisp up beautifully. Toss the wings into a bowl and pour your spice blend directly over them, making sure every nook and cranny is coated for maximum flavor.

Step 3: Heat the Grill and Oil the Grates

Brush a bit of olive oil onto your grill grates—this tiny touch creates those amazing grill marks and keeps sticking at bay. Preheat your grill to medium-high heat; you want it hot but not scorching for juicy Grilled Chicken Wings.

Step 4: Grill to Crispy Perfection

Lay your seasoned wings on the preheated grill. Cook for 20-25 minutes, turning every 5 minutes to ensure an even golden-brown crust. They’re done once the chicken is lightly charred, crispy at the edges, and hits an internal temp of 165°F (use a thermometer for peace of mind!).

Step 5: Serve Hot and Enjoy

Once grilled to perfection, pile the chicken wings onto a platter (if you’re like me, go ahead and sneak one to “test”). Serve immediately for the ideal juicy-crunchy bite!

How to Serve Grilled Chicken Wings

Garnishes

Top your Grilled Chicken Wings with a sprinkle of chopped fresh parsley or cilantro for a pop of color, or go classic with sliced scallions and a final dash of black pepper—those little touches make your platter look irresistible.

Side Dishes

These wings pair dreamily with tangy coleslaw, creamy potato salad, salty fries, or even a cool cucumber salad. For a summer feast, I love serving them with grilled corn and wedges of juicy watermelon!

Creative Ways to Present

Try piling the wings high on a rustic board with bowls of dipping sauces around the edges, or skewer a few per stick for a party platter (bonus: easy grabbing!). For fun, set out a “wing bar” with different sauces and toppings so guests can build their own ultimate Grilled Chicken Wings.

Make Ahead and Storage

Storing Leftovers

Cool any leftover wings completely, then transfer them to an airtight container. They’ll keep deliciously in the refrigerator for up to three days—perfect for game day snacks or a quick lunch!

Freezing

To freeze, place cooled Grilled Chicken Wings into ziplock bags, squeezing out excess air. They’ll last for up to six months—just thaw overnight in the fridge before reheating for easy, crowd-pleasing appetizers any time.

Reheating

The best way to restore their crispiness is to reheat leftover wings in a 350°F (180°C) oven on a baking rack set over a sheet pan. Bake until heated through and the crust is crunchy again—avoid microwaving as it softens the skin.

FAQs

Final Thoughts

If you’re in the mood for something ridiculously satisfying, give these Grilled Chicken Wings a go! Whether it’s game night, a weekend cookout, or just a fun family dinner, there’s nothing like the smoky aroma of grilled wings and a pile of happy faces around the table. Happy grilling!

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