The Best Grilled Chicken Wings Recipe

“This is the best-grilled chicken wings recipe that you’ll ever have! Incredibly simple to make– just pat dry, toss in the flavorful dry rub, and throw on the grill. The grilled wings get crispy on the outside and stay tender and juicy on the inside. Let the grill do the hard work for you!” – Christina Tattory

This recipe by August’s Featured Chef, Christina Tattory, is quick and easy, and it’s absolutely finger-licking good. There are just seven basic ingredients, but the smokiness of the grill adds another ingredient: irresistibility.

The Best Grilled Chicken Wings

by Christina Tattory | Simple Everyday Recipes

Prep Time: 10 min
Cook Time: 30 min
Total Time: 40 min

Serves: 4-6

US Wellness Meats Shopping List: Chicken Wings

Ingredients:

• 2 pounds pre-cut chicken wings
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 Tablespoon minced fresh rosemary
• ¾ teaspoon onion powder
• ½ teaspoon garlic powder
• ½ teaspoon dried oregano

Instructions:

1. Preheat the grill to high, about 500°F-550°F. Combine the salt, pepper, rosemary, onion powder, garlic powder, and dried oregano in a small bowl. Set aside.
2. Pat the chicken wings dry with paper towels – it’s important to dry them extremely well. Add the wings in a large mixing bowl and sprinkle the spice mixture over the wings, tossing to evenly coat.
3. Place the chicken wings on the heated grill and cook for 5-6 minutes with the lid closed. Flip the chicken wings and cook for an additional 5-6 minutes with the lid closed. At this point, the skin of the chicken wings will be slightly charred. Leaving the chicken wings on the grill, reduce the temperature to medium, about 350°F-400°F, and cook for an additional 12-15 minutes, flipping 3-4 times. The total grill time is 25-30 minutes. The chicken wings will stick to the grill if you try to flip them too soon– the chicken will tell you when it’s ready to flip. If for some reason they still stick after the time mentioned above, it’s OK, you can still flip but they may need some help.
4. Remove from the grill when the internal temperature is 185ºF. This higher temperature allows the wing meat to pull away from the bone more easily (don’t worry, they aren’t dry!). Set aside to rest for 5 minutes to let the juices redistribute, keeping them juicy. Serve with ranch or blue cheese dressing, celery, and carrots. Leftovers stay fresh in the refrigerator for up to 1 week.

Chef’s Notes:

Make-Ahead Instructions: The chicken wings can be marinated with the dry rub for up to 2 days in advance and stored in an airtight bag or container in the refrigerator.

Freezing Instructions: Marinated chicken wings freeze well for for up to 3 months stored in an airtight freezer-safe bag or container.

Chicken: This recipe calls for pre-cut chicken wings. You can use any cut of chicken such as drumsticks or thighs – if it’s more than 2 pounds of chicken, you may need to double the recipe.

Rosemary: If you don’t have fresh rosemary, you can substitute with 1 ½ teaspoons of dried rosemary.

Internal Temperature: Chicken is considered done when an instant-read thermometer reads 165°F at the thickest part (without touching bones), however these wings are cooked until 185ºF which allows the wing meat to pull away from the bone more easily– don’t worry, they aren’t dry!

Dry the Wings: It’s extremely important to dry the chicken wings extremely well – when you think you’re done, keep going. Lay the chicken wings on a baking sheet or cutting board lined with paper towels, patting and drying each one. Then, line a large bowl with paper towels and sit them in there for a few minutes, moving them around a bit.

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Our pasture-raised, free-range chicken wings are raised on a diverse diet of grasses, legumes, and insects and are non-GMO. They are also antibiotic- and hormone-free. If you haven’t already, I encourage you to stop by our Discover Blog for mouth-watering recipes and much more to explore!