Chicken Wings Recipe

I recently made this chicken wings recipe for a backyard get-together, and I can confidently say—it’s now my go-to summer dish. These wings are juicy, full of bold flavors, and perfectly grilled to give that irresistible smoky touch.

What surprised me most was how simple they were to make using pantry spices and a quick homemade dry rub. This recipe was such a hit, it even paired well with my favorite Strawberry Salad Recipe on the side. Here’s everything you need to know to make it just as delicious!

Additional Tips for Making This Recipe Better

Want to make your chicken wings even more flavorful and foolproof? After trying it a few times, here are my favorite personal tips:

• Let the wings rest after seasoning: I like to let them sit for 15–30 minutes after applying the dry rub. It allows the flavors to penetrate better.
• Use fresh wings: Frozen wings often release water during grilling and don’t crisp up as nicely.
• Add cornstarch for extra crunch: The dry rub already includes it, and it truly makes a difference. It gives the skin that crispy texture we all love.
• Grill over indirect heat first: I sometimes move the wings away from direct flames for the first 10 minutes, then finish over high heat to avoid flare-ups.
• Use a meat thermometer: It’s the best way to avoid over- or under-cooking. I make sure the internal temperature hits 165°F.

Easy Variations to Try with These Chicken Wings

You can make these grilled wings fit your tastes or dietary needs. Here are some tasty twists I’ve tried:

• Spicy version: Add cayenne pepper or red chili flakes to the dry rub.
• Sugar-free: Swap the brown sugar with monk fruit sweetener or leave it out entirely.
• Low-sodium: Reduce salt and use herbs like thyme, oregano, or rosemary for extra flavor.
• Sauced-up version: During the last 5 minutes of grilling, brush on buffalo, BBQ, or teriyaki sauce for a fun flavor twist.

If you’re looking for more chicken recipes, you can also explore dry rub grilled thighs or oven-baked wings with honey garlic sauce. So many ways to enjoy chicken without getting bored!

Equipment You’ll Need for Chicken Wings

Here’s a quick list of the equipment I used and why it matters:

• Large mixing bowl – To coat the wings evenly with oil and dry rub.
• Outdoor grill or charcoal grill – Delivers that smoky flavor and char.
• Tongs – For safe and easy turning while grilling.
• Meat thermometer – Ensures perfect doneness at 165°F inside.
• Serving tray or platter – Makes presentation easy and attractive.

How to Serve Chicken Wings Like a Pro

Once the wings are grilled and juicy, it’s time to serve them up in a way that makes everyone excited to dig in. I like to:

• Serve them on a rustic wooden board or white platter to highlight their golden color.
• Add celery sticks, carrot sticks, and a bowl of ranch or blue cheese dressing for classic dipping.
• Sprinkle with chopped parsley or green onions for a fresh look.
• Pair with a fresh side dish, like a Strawberry Salad Recipe or even an Olive Garden Salad Recipe for a colorful and well-rounded meal.

How to Store Chicken Wings

Knowing how to store leftovers is just as important—especially if you’ve grilled up a big batch!

• Restoring: Let wings cool completely before storing. Place them in an airtight container and refrigerate.
• Freezing: Store cooled wings in freezer-safe bags. They’ll stay fresh in the freezer for up to 2 months.
• Reheating: Reheat in a preheated oven at 375°F for 10–12 minutes to bring back crispiness. Avoid microwaving as it makes the skin rubbery.

Why You’ll Love This Chicken Wings Recipe

There are so many reasons to make this your go-to wing recipe. Here’s why I love it—and why you will too:

• Simple ingredients, big flavor:  You don’t need fancy sauces or marinades—just pantry spices and fresh wings.
• Perfect for outdoor cooking: It’s ideal for summer BBQs, tailgates, or just relaxing evenings.
• Customizable to your taste: Go spicy, sweet, tangy, or smoky—whatever flavor you like.
• Healthier than deep-fried wings: Grilled wings have less oil and fewer calories but still pack flavor.
• Great for meal prepping: Make a large batch, store them, and enjoy all week!

Extra Tips & Info to Help You Master the Recipe

Making perfect chicken wings is easier than it seems. Here are a few extra tips I’ve picked up along the way:

• Choose the right oil: Neutral oils like canola or avocado are best for high-heat grilling. They don’t overpower the spice mix.
• Don’t skip the cornstarch: It might sound odd, but it creates that golden, crispy skin we all want.
• Use indirect heat when needed: If your wings start to burn before they’re cooked through, move them to indirect heat and close the grill lid.
• Add sauce at the end, not the start: If you want to use sauce, wait until the last 5 minutes of cooking—this avoids burning.

Nancy

Chicken Wings Recipe

Chicken wings are a summer staple. They’re quick, juicy, and full of flavor from a simple yet bold dry rub. No need for sauce overload—this recipe packs smoky, savory goodness in every bite. Great for backyard parties, weeknight dinners, or game day snacks.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 6

Course: Snack

Calories: 282

Ingredients Method

Ingredients

  

• 3 pounds split chicken wings: Use fresh meaty wings for best flavor and texture. Avoid frozen if possible as they may release water while grilling.
• 2 tablespoons neutral oil like canola oil: Helps the dry rub stick and promotes even browning on the grill.
• 6 tablespoons dry rub see recipe below: This adds deep flavor without the need for sauces.
• Dry Rub Mix
• 1 tablespoon cornstarch: Adds crispiness to the wings by absorbing moisture.
• 1 tablespoon salt: Enhances overall flavor and helps in dry brining.
• 1 tablespoon garlic powder: Gives a strong savory base flavor.
• 1 tablespoon brown sugar: Balances the spices with a hint of sweetness.
• 1½ teaspoons smoked paprika: Adds a smoky depth perfect for grilling.
• 1½ teaspoons onion powder: Boosts the savory element without overpowering.
• 1 teaspoon cumin: Lends earthy warmth to the rub.
• 1 teaspoon ground mustard: Adds tanginess and complexity.
• 1 teaspoon black pepper: Provides a mild kick and seasoning balance.

Method

 

1. Place the chicken wings in a large bowl. Drizzle with neutral oil and toss to coat. Sprinkle the dry rub over the wings and mix well until each piece is evenly coated. This step helps the seasoning stick and gives the wings a crisp finish.
2. Heat your grill to medium-high heat, aiming for a temperature of 400-425℉. If using a charcoal grill, spread the hot coals evenly across the bottom. Let the grill preheat thoroughly before placing the wings on it—this ensures a good sear and smoky flavor.
3. Place the wings directly over the heat source. Grill them for 20 to 25 minutes, flipping every 5 to 7 minutes to prevent burning and ensure even cooking. Rotate them around the grill if needed to avoid flare-ups or hot spots.
4. Once the wings reach an internal temperature of 165℉, remove them from the grill and transfer to a serving platter. Enjoy them as they are, or brush on your favorite sauce during the last 5 minutes of grilling for extra flavor. Serve hot with your favorite dips.