Description
Discover the ultimate grilled BBQ chicken wings recipe—tender, smoky, and packed with flavor. Perfect for summer cookouts!
Ingredients
Scale
- 2 lb (about 1 kg) chicken wings, tips removed and wings split
- 1 tbsp olive oil
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper (optional for extra heat)
- ½ cup BBQ sauce (choose your favorite brand)
- 2 tbsp honey
- 1 tbsp apple cider vinegar
- 1 tsp Worcestershire sauce
- 1 tbsp melted butter
- Fresh chopped parsley for garnish (optional)
Instructions
- Prep the wings. Pat the wings dry with paper towels—this helps the skin get crispy. Place them in a large bowl and drizzle with olive oil, tossing to coat evenly.
- Season. In a small bowl combine salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne. Sprinkle the spice mix over the oiled wings and toss again until every piece is well‑covered.
- Preheat the grill. Set up a two‑zone fire: medium‑high direct heat on one side and indirect heat on the other. Aim for 375‑400°F (190‑205°C) on the direct side.
- Grill the wings. Arrange the wings skin‑side down over the direct heat. Grill for 4‑5 minutes, watching for a nice char. Flip and grill the other side for another 4‑5 minutes.
- Move to indirect heat. Transfer the wings to the cooler side of the grill. Close the lid and cook for 12‑15 minutes, turning once halfway through, until the internal temperature reaches 165°F (74°C).
- Make the glaze. While the wings finish, whisk together BBQ sauce, honey, apple cider vinegar, Worcestershire sauce, and melted butter in a small saucepan. Heat over low‑medium heat for 3‑4 minutes, stirring until glossy.
- Glaze the wings. Brush the hot glaze over each wing, coating them generously. Return the wings to direct heat for 2‑3 minutes per side, just to caramelize the glaze. Watch closely—sugar can burn quickly.
- Rest and serve. Transfer the wings to a platter, drizzle any remaining glaze on top, and sprinkle with fresh parsley if desired. Serve immediately with extra BBQ sauce on the side.
Notes
- Dry the skin. Moisture is the enemy of crispness. Patting the wings dry is essential.
- Don’t overcrowd the grill. Give each wing space; otherwise steam will prevent browning.
- Use a meat thermometer. Checking the internal temperature guarantees safety without overcooking.
- Adjust sweetness. If you prefer a less sweet wing, reduce the honey to 1 tbsp.
- Smoke boost. Add a few wood chips (hickory or apple) to the coals for an extra smoky layer.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Chicken recipes
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: grilled bbq chicken wings