Description
Crispy and juicy grilled chicken wings coated with a flavorful dry rub, perfect for backyard gatherings.
Ingredients
Scale
- 1.2 kg (2.6 lb) chicken wings, split into drumettes and flats
- 15 g (1 tbsp) kosher salt
- 10 g (2 tsp) aluminum-free baking powder
- 12 g (1 tbsp) smoked paprika
- 6 g (1 tsp) garlic powder
- 6 g (1 tsp) onion powder
- 12 g (1 tbsp) brown sugar, packed
- 2 g (½ tsp) black pepper
- 15 ml (1 tbsp) neutral oil (vegetable or grapeseed)
Instructions
- Pat the wings completely dry with paper towels. Toss with salt and let rest uncovered in the refrigerator for 30 minutes to dry-brine.
- Combine baking powder, smoked paprika, garlic powder, onion powder, brown sugar, and black pepper in a bowl. Add oil to help the rub stick.
- Toss the rested wings with the rub until evenly coated.
- Preheat the grill to a medium-high zone for two-zone grilling.
- Cook the wings on the cooler side for 15–20 minutes, turning every 5 minutes.
- Move the wings to the hot side and sear for 2–4 minutes per side until browned and crisp.
- Transfer wings to a wire rack for 5 minutes to rest. Serve with lemon and parsley if desired.
Notes
For best crispiness, ensure wings are very dry before applying the rub. Can be prepared up to 8 hours in advance.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 28g
- Cholesterol: 140mg