Description
These grilled chicken wings are seasoned with a salty-sour-sweet dry rub and feature a crispy finish using a two-zone grilling technique.
Ingredients
Scale
- 1.2 kg chicken wings (approx. 12 whole wings or 24 drumette/flat pieces)
- 10 g baking powder (2 tsp)
- 10 g fine kosher salt (1 tbsp Diamond Crystal or 7 g Morton’s)
- 2 g black pepper (1/2 tsp, freshly ground)
- 6 g paprika (1 tbsp)
- 4 g garlic powder (1 tsp)
- 4 g onion powder (1 tsp)
- 8 g brown sugar (2 tsp)
- 1 g cayenne (1/4 tsp, optional)
- 15 ml neutral oil (1 tbsp, canola or grapeseed)
Instructions
- Trim and dry the wings: Pat chicken wings very dry with paper towels and trim any excess skin or wing tips.
- Toss with oil and baking powder: In a large bowl, whisk oil with baking powder, then add wings and toss.
- Apply the dry rub: Mix salt, paprika, garlic powder, onion powder, brown sugar, black pepper, and optional cayenne, then sprinkle over wings.
- Rest the seasoned wings: Place wings on a wire rack and refrigerate uncovered for 30–60 minutes.
- Set up the grill for two zones: Preheat the grill to medium-high on one side and low/indirect heat on the other.
- Sear over direct heat: Place wings directly over heat and sear for 3–4 minutes per side until browned.
- Finish over indirect heat: Move wings to indirect heat and cook until the internal temperature reaches 74°C (165°F).
- Rest and finish: Let the wings rest for 5 minutes before serving with a squeeze of lemon or your favorite sauce.
Notes
For a gluten-free version, ensure your baking powder is certified GF. You can season wings a day in advance and refrigerate them uncovered.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 6 wing pieces
- Calories: 620
- Sugar: 4g
- Sodium: 980mg
- Fat: 44g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0.5g
- Protein: 44g
- Cholesterol: 210mg