Description
Perfectly seasoned grilled chicken wings with crispy skin and juicy meat, ideal for weeknight dinners or backyard cookouts.
Ingredients
Scale
- 1.2 kg chicken wings (about 12–16 wings)
- 15 g kosher salt (1 tbsp Diamond Crystal or 1½ tsp Morton)
- 25 g light brown sugar (2 tbsp)
- 10 g smoked paprika (2 tsp)
- 5 g garlic powder (1 tsp)
- 5 g onion powder (1 tsp)
- 2 g ground black pepper (½ tsp)
- 1 g cayenne (¼ tsp, optional)
- 15 ml neutral oil (1 tbsp vegetable or canola)
- Fresh lemon wedges for serving
- Chopped parsley for garnish
Instructions
- Separate wing sections and pat dry.
- Dry-brine the wings with salt and sugar mix, refrigerate for 1 hour.
- Prepare the grill for two-zone cooking and preheat.
- Sear the wings over direct heat for 2–3 minutes per side.
- Move wings to indirect heat and cook until internal temperature reaches 74°C (165°F).
- Rest the wings for 5–10 minutes, then finish with lemon and parsley.
- Serve immediately with dips or sides.
Notes
Dry-brining wings in advance enhances flavor and crispness. Use an instant-read thermometer for best results.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4 wings
- Calories: 420
- Sugar: 2g
- Sodium: 640mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 32g
- Cholesterol: 150mg