Perfectly Grilled Chicken Wings Recipe
Ingredients:
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12 chicken wings (drums or flats, or a mix of both)
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2 tablespoons olive oil
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1 teaspoon paprika (for color and smokiness)
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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1/2 teaspoon cayenne pepper (optional, for a little heat)
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1 teaspoon dried oregano
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Salt and pepper, to taste
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1 tablespoon honey (optional, for a hint of sweetness)
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1 tablespoon soy sauce (optional, for an umami kick)
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Fresh lemon wedges or fresh herbs (optional for garnish)
Instructions:
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Preheat your grill:
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Set your grill to medium-high heat (about 375-400°F / 190-200°C). If you’re using a charcoal grill, let the coals burn down to a medium heat.
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Prepare the chicken wings:
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Pat the chicken wings dry with paper towels. Removing excess moisture is key to getting crispy skin.
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In a large bowl, toss the wings with olive oil, paprika, garlic powder, onion powder, cayenne (if using), oregano, salt, and pepper. You can also add honey and soy sauce at this point if you want an extra layer of flavor.
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Grill the wings:
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Place the wings on the grill in a single layer, making sure they’re not overcrowded. You’ll want to ensure even cooking and crisping.
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Grill the wings for about 7-8 minutes per side, flipping them halfway through to get nice grill marks on both sides. Depending on the size of the wings and your grill, cooking time may vary.
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The wings are done when they reach an internal temperature of 165°F (75°C), and the skin is crispy and golden.
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Optional – Finish with a glaze:
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If you want to add an extra layer of flavor, brush the wings with your favorite sauce (like BBQ sauce, buffalo sauce, or a sweet chili glaze) during the last minute of grilling. This will give them a sticky, flavorful coating.
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Rest and Serve:
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Let the wings rest for a few minutes after removing them from the grill. This allows the juices to redistribute.
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Serve the wings with fresh lemon wedges, herbs, or dipping sauces like ranch, blue cheese, or a spicy buffalo sauce.
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Pro Tips for Perfect Grilled Chicken Wings:
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Pat them dry: The drier the skin, the crispier the wing. Don’t skip this step!
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Indirect heat: If your wings are getting too dark on the outside but not cooked through, move them to the cooler side of the grill and close the lid to allow them to cook through without burning.
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Don’t overcrowd: Give the wings space on the grill to ensure even cooking and crisping.
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Let them rest: After grilling, rest the wings for 5-10 minutes so the juices settle and the wings stay juicy.
Flavor Variations (Try These Next Time!):
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Garlic Parmesan Wings: After grilling, toss the wings in melted butter, minced garlic, and freshly grated Parmesan cheese. Garnish with chopped parsley.
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Buffalo Wings: Brush the wings with hot buffalo sauce (or your favorite hot sauce) after grilling. Serve with ranch or blue cheese dressing.
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Honey Soy Wings: Glaze the wings with a mix of honey, soy sauce, and a bit of ginger. Grill and finish with a sprinkle of sesame seeds and green onions.
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Lemon Pepper Wings: Toss the grilled wings with a generous amount of fresh cracked black pepper and lemon zest, then drizzle with lemon juice.
Sides to Pair with Your Grilled Chicken Wings:
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Coleslaw: The creamy, tangy crunch of coleslaw is the perfect match for grilled wings.
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Grilled Corn on the Cob: Brush with butter and sprinkle with chili powder for a fun twist.
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French Fries or Sweet Potato Fries: Always a winning combo with crispy wings.
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Garlic Bread: Who doesn’t love some buttery garlic bread alongside wings?
With these tips and tricks, you’ll have juicy, crispy chicken wings that are bursting with flavor. So, fire up the grill, gather your favorite dipping sauces, and enjoy some wings that will leave everyone craving more!
Do you have a favorite wing sauce or flavor that you like to try? Let me know if you need any more grilling tips or side suggestions!