Name: Grilled Chicken Wings (SUPER CRISPY!)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 lbs chicken wings, pat-dried; 1 Tbsp kosher salt; ½ Tbsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; ½ tsp cayenne pepper; ½ tsp brown sugar; 2 Tbsp aluminum-free baking powder; 2 chunks smoking wood (apple, cherry, pecan, or oak) – optional

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Short Description

Ultra-crispy, smoky grilled chicken wings seasoned with savory spices and a secret ingredient—baking powder—for irresistible crunch. Toss them in your favorite sauce for a flavorful finishing touch!

Why You’ll Love This Recipe

These wings deliver maximum crispiness thanks to baking powder and proper patting. Cooking them over indirect heat ensures they’re juicy inside, and a final sear on direct heat guarantees that golden blistered skin. Optional wood smoke adds a delicious depth—your guests won’t stop at just one!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 lbs chicken wings, pat-dried
1 Tbsp kosher salt
½ Tbsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp cayenne pepper
½ tsp brown sugar
2 Tbsp aluminum-free baking powder
2 chunks smoking wood (apple, cherry, pecan, or oak) – optional for smoky flavor

Directions

Prepare the Wings
Thoroughly pat chicken wings dry with paper towels to remove moisture—this helps the seasoning and baking powder adhere and crisp the skin better.
Season the Wings
In a large bowl, mix salt, pepper, garlic powder, onion powder, paprika, cayenne, brown sugar, and baking powder. Toss the wings in the mixture until coated evenly.
Setup the Grill
Light charcoal and arrange for a two-zone heat—one side direct and one side indirect. Add smoking wood chunks to the coals if desired. Heat until the indirect side reaches about 400°F.
Initial Cook (Indirect Heat)
Place seasoned wings skin-side up on the indirect side. Cover grill and cook for 45–60 minutes, rotating every 15 minutes, until internal temperature reaches 165°F.
Crisp the Skin (Direct Heat)
Move wings directly over coals for 2–3 minutes, flipping halfway, until the skin crisps and blisters. Watch closely to prevent burning.
Sauce It Up
Toss hot wings in your favorite BBQ or hot sauce. Return to indirect heat for 5 minutes to allow the sauce to set.
Serve Immediately
Enjoy your ultra-crispy, flavorful wings hot off the grill!

Servings And Timing

Serves: 4–6
Prep Time: ~10 minutes
Grill Time: 45–60 minutes (indirect) + 2–3 minutes (direct heat)
Sauce & Rest: 5 minutes
Total Time: ~1 hour

Variations

Smoky Flavor: Use fruit woods like apple or cherry for subtle sweetness, or pecan/oak for a richer smoke.
Spice Up: Add chili powder or smoked paprika to the rub for extra heat.
Dry Rub Only: Skip the sauce step if you prefer dry, crunchy wings.
Air-Fryer Version: Cook seasoned wings at 400°F for 25–30 minutes, flipping halfway.

Storage/Reheating

Refrigeration: Store cooled wings in a sealed container for up to 3 days.
Reheat: Reheat at 375°F in the oven or on the grill for 8–10 minutes to restore crispiness. Microwave if needed, but texture won’t be as crunchy.

FAQs

1. Why use baking powder instead of baking soda?

Aluminum-free baking powder raises skin pH and pulls moisture out, helping it crisp—baking soda can leave a soapy note.

2. Do I really need to pat wings dry?

Absolutely—removing moisture is key to crisping and preventing steam during cooking.

3. How do I know wings are done?

Use a meat thermometer to ensure internal temperature reaches 165°F (74°C).

4. Why cook indirect first?

This ensures wings cook through evenly without burning, then direct heat adds crisp texture.

5. Can I bake these in the oven?

Yes—bake at 425°F for 45–55 minutes, turning halfway, and broil for 2–3 minutes to crisp.

6. What wood should I use for smoking?

Choose apple or cherry for mild sweetness, pecan for depth, or oak for a bold smoky flavor.

7. Can I use regular baking powder?

Yes—as long as it’s aluminum-free. Otherwise, you may experience off flavors or discoloration.

8. How do I prevent flare-ups during direct searing?

Keep wings a few inches from the heat source, and move them quickly back to indirect if flames surge.

9. Can I skip sauce?

Of course—these wings are flavorful and crisp enough to be delicious dry.

10. Why add sauce back on the grill?

Returning them to indirect heat helps set the sauce, making it sticky and delicious without burning it.

Conclusion

These Grilled Chicken Wings are the ultimate mix of crispy, juicy, and packed with flavor. With a secret baking powder trick and optional smoky notes from wood chips, they’re a guaranteed crowd-pleaser. Perfect for game day, summer cookouts, or whenever you’re craving that perfect crunch!

Maggie

Grilled Chicken Wings (SUPER CRISPY!)