Grilled Chicken Wings Recipe
These grilled chicken wings include a mixture of flats and drumettes that are seasoned, then grilled for about 25 minutes until fall-off-the-bone tender with a crispy skin.
Servings: 8 servings
Equipment
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons light brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 pounds chicken wings split into flats and drumettes
For the buffalo sauce
- ¼ cup hot sauce
- ¼ cup melted butter
Instructions
- In a large bowl, whisk together the oil, sugar, paprika, onion powder, garlic powder, salt, and pepper. Add the wings to the bowl and toss to coat evenly. Cover and refrigerate for 15-20 minutes.
- Heat your outdoor gas grill to medium-high (about 400°F). Brush the grates lightly with oil to prevent sticking.
- Remove the chicken wings from the marinade (letting any excess drip off) and discard any remaining marinade. Place them directly on the grill.
- Grill for 25-30 minutes, turning occasionally, until the chicken is golden brown, no longer pink, and the internal temperature is cooked through to 175°F (higher temperature for ease of getting off the bone).
- While the chicken wings are grilling, prepare the sauce by whisking together the hot sauce and melted butter.
- Transfer the grilled wings in a large bowl, pour the buffalo sauce over the wings and toss until well-coated.
Notes
Storage: Kept in an airtight container in the fridge, any leftover wings will last up to 3 days. I'd reheat them for a couple of minutes in the microwave. You could also use the air fryer!
Nutrition
Serving: 6ounces | Calories: 303kcal | Carbohydrates: 4g | Protein: 17g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 86mg | Sodium: 603mg | Potassium: 182mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 571IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg
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