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Ten Great Grilled Chicken Wings Recipes

Ten Great Grilled Chicken Wings Recipes
Ten Great Grilled Chicken Wings Recipes

Posted on Thursday, January 24, 2019
By: Sequoia Supply
Categories: Grilling & Smoking

The National Chicken Council estimates that 1.38 BILLION chicken wings were consumed in America during the last Super Bowl!! That’s four wings for every man, woman and child in the entire country… or enough wings to circle the earth three times! Holy Frickin' Chicken!

Americans are winging our way through life as the average meat eater devours nearly 18,000 chicken wings in our lifetime, a new study reveals. The chicken wing came to be a classic American staple following its creation in 1964 at the Anchor Bar in Buffalo, New York and is not going away any time soon.

Of course deep frying is the most popular method of preparation. But you know we love grilling everything that holds still long enough! Grilled chicken wings are vastly different from their deep-fried brothers. When you grill wings they don’t get that crisp skin. But you don’t want the alternative, limp soggy skin. The key to great grilled wings is getting a good char on them and then using a great sauce at the end.

The Grilling Process

Oil the food, not the grill. Lightly oil your wings and direct grill them over medium heat at 350 degrees for 20-25 minutes total. You can use large tongs that wrap all around the wing, or put multiple wings in a closed grilling basket that allows you to flip them all at once. Either way, take care not to damage the meat! Use an instant-read digital thermometer to check for done-ness. Internal temperature should reach 165 degrees before serving.

Transfer your perfectly-grilled wings into a large bowl, apply your favorite sauce, and lightly toss to get them smothered with deliciousness.

Okay, now let’s get saucy! Here are 10 great grilled chicken wing recipes, including pre-marinating, and post-saucing methods to try at your next gathering! Each recipe is based on using 3-4 lbs of wings.


Grill Master Chicken Wings

"These wings are always a hit! I grill them up before a party and keep them hot in a low oven. I always use Frank's RedHot® sauce. It's got lots of flavor and isn't too spicy."

Prep: Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight.

Sauce: Combine ¼ cup of melted butter, 1 teaspoon of soy sauce, and ¼ cup of hot pepper sauce (such as Frank's RedHot®)



Spicy Chicken Wings – Dry Rub

These are simple chicken wings, rubbed down with spices to give them some heat. You can adjust the amount of cayenne to vary the heat. Serve with blue cheese dressing and carrot and celery sticks.

Ingredients: 1 tablespoon garlic salt, 1 tablespoon cayenne, 1 tablespoon black pepper, 1 tablespoon dried oregano.

Combine the spices in a large resealable plastic bag. Take the whole chicken wings and flip the tips around, tucking them in so they don't burn. Toss the chicken wings in the bag with the spices to coat. Let sit in refrigerator for 15-20 minutes. Grill ‘em!



Grilled Buffalo Wings

Ingredients: 1 tablespoon kosher salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 6 tablespoons unsalted butter, 1/3 cup hot sauce, 1 tablespoon apple cider vinegar, 1 tablespoon honey.

In a small bowl, combine the salt, pepper and garlic powder. In a large bowl, toss the wings with the salt mixture to evenly coat. Grill ‘em! In a clean large bowl, toss the wings with the sauce and enjoy.



Sweet and Spicy Grilled Wings

A super sweet, spicy and simple Sweet Spicy Grilled Chicken Wings recipe.

Ingredients: 1/4 cup balsamic vinegar, 1/4 cup honey, 1/4 cup hot chili pepper sauce (or your favorite hot sauce).

Whisk together first three ingredients. Set aside. Grill wings then baste chicken with sauce, turn, and continue to baste until done, and desired crispness, color, coverage is reached.



Irresistable Grilled Wings

“These grilled chicken wings is probably the only food over which we fight in our family. I kid you not. They are irresistible.”

Marinade: 1/4 cup light soy sauce, 1/3 cup dark soy sauce, 3 Tbsp vinegar, 1/2 cup olive oil (or vegetable oil), 2 tsp each of granulated onions and dried oregano, 1 tsp each of kosher salt, granulated garlic, dried parsley, and black pepper. 1/4 tsp each of dried thyme and dried basil. 1/2 tsp or more for a stronger kick cayenne pepper (optional).

Combine all ingredients for the marinade in a large Ziploc bag. Close the bag and shake really well. Add the chicken wings, close the bag and massage the wings really well to ensure good coverage. Expel as much air as you can, close bag and refrigerate for at least 2 hours, preferably overnight and up to 24 hours. Grill and serve.



Hawaiian Huli Huli Grilled Chicken Wings Recipe

Sticky, sweet, smoky, and tangy, these chicken wings get their flavor from an easy-to-make Hawaiian marinade. They're grilled until tender and brushed with glaze, and they're as great for a barbecue as they are for game day.

Ingredients: 1 cup unsweetened pineapple juice, 1/2 cup soy sauce, 1/2 cup light brown sugar - lightly packed, 1/4 cup homemade chicken stock or low-sodium store-bought broth, 1-inch piece ginger root (1/4 ounce) peeled and finely grated, 2 medium cloves garlic - minced, 1 teaspoon sriracha chili sauce, Thinly sliced scallions (white and light green parts only), for garnish, Grilled pineapple wedges, for serving (optional).

Place chicken wings in a large zipper-lock freezer bag. Set aside. In a medium bowl, whisk together pineapple juice, soy sauce, light brown sugar, chicken stock, ginger, garlic, and sriracha. Pour half of sauce into bag of chicken, seal bag, and toss to coat. Cover remaining sauce in bowl with plastic wrap and refrigerate. Place bag of chicken in refrigerator and let marinate for at least 1 hour and up to 8 hours. Grill the wings brushing often with remaining sauce to build up a nice glaze. Serve with thinly sliced scallions and grilled pineapple, if desired.



Garlic Parmesan Grilled Chicken Wings

“Personally, I like my wings on the spicy side, but these savory garlic parmesan wings are crowd pleasures no matter what. Whether your friends like spicy food or not, everyone will be able to dig into these bad boys.”

Ingredients: Mix Butter, garlic powder, paprika, red pepper flakes, salt and pepper, and a good amount of Parmesan cheese in a bowl. Grill the wings. Toss the wings with about 3/4 of the garlic Parmesan sauce. Then return them to the grill on medium-high heat to crisp them up. Pull the wings off and toss them a second time with the rest of the sauce! Sprinkle them with extra Parmesan and serve them with any sauce you like!



BBQ Sauce Ranch Grilled Chicken Wings

Loaded with a zesty, smoky flavor. This ranch flavored wing marinade is perfect for summer barbecue parties, tailgates, and holidays, especially Memorial Day and the Fourth of July.

Ingredients: 1/2 - 1 cup BBQ Sauce. Use enough to coat the chicken to your liking. 1 packet ranch seasoning. Low-sodium soy sauce. Use enough to coat the chicken so that it does not dry out while in the bags. 1 tbsp liquid smoke, 2 tbsp McCormick's Montreal Chicken Seasoning, 2 tbsp McCormick's BBQ Seasoning, salt and pepper to taste, 1 tbsp unsalted butter, 1 tbsp parsley chopped.

Marinade: Drizzle the liquid smoke and soy sauce over the chicken. Add the chicken to Ziploc bags. Add the seasonings (including the ranch seasoning) to the bag and shake to ensure the chicken is fully coated. Seal the bags. Refrigerate overnight.

Grill the wings. Melt the butter in the microwave for 15-20 seconds. Using a cooking brush, coat the chicken with the melted butter and BBQ sauce. Remove the chicken from the grill. Garnish with parsley. Serve!



Grilled Beer Marinated Chicken Wings

Juicy and flavorful, making them the only way you’ll want to cook wings from now until forever. The simple beer marinade is easy-to-make and pairs with almost any BBQ sauce you can think of! You’ll find that beer is the key to all the happiness (as if you already didn’t know that) when grilling

Ingredients: 1/3 cup cornstarch, 1 Tbsp Traeger Fin and Feather Rub, 2/3 cup beer (I used a ginger golden ale but you can use a pale ale, lager, or light IPA), 1/4 cup soy sauce, 2 Tbsp honey, 1/4 tsp onion powder, 1/2 tsp smoked paprika, 1/2 tsp chili powder, 2 tsp Frank's Red Hot Sauce, 1/2 tsp salt, 2 tsp rice wine vinegar, 2 cups BBQ sauce (I used Traeger's Sweet & Tangy Apricot Sauce), Garnish: freshly chopped parsley

Instructions: Rinse chicken wings in cold water and dry well with paper towels.In a medium bowl, stir together cornstarch and Traeger Fin and Feather Rub. Add wings to the bowl and toss to coat.In a separate bowl, stir together beer, soy sauce, honey, onion powder, smoked paprika, chili powder, Frank's Red Hot Sauce, salt and rice wine vinegar. Add cornstarch herb coated wings to the marinade.Marinate for at least 30 minutes in the refrigerator.Grill the wings! Brush wings with BBQ sauce (I used Traeger's Sweet & Tangy Apricot Sauce). Grill for an additional 5 minutes, or until the wings are cooked through. Add the remaining BBQ sauce to a large bowl and toss the wings in the sauce. Add wings to a serving bowl or platter and sprinkle with parsley before serving.



Grilled Chicken Wings with Seasoned Buffalo Sauce

“Classic Buffalo wings are fried but I love the flavor and ease of cooking them on the grill. They are truly no fuss, no muss and finger lickin’ good! The key is to cook them over a moderate flame so that the fat renders out and the skin gets nice and crispy. “

Ingredients for the Wings: 1-1/2 teaspoons kosher salt, 1/2 teaspoon black pepper, Vegetable oil

Ingredients for the Sauce: 6 tablespoons unsalted butter, 1 clove garlic, minced, 1/4 cup plus 2 tablespoons Frank's Red Hot Original Cayenne Pepper Sauce (or similar brand), 1/4 teaspoon kosher salt, 1/2 teaspoon onion powder, 1/2 teaspoon chili powder, 3/4 teaspoon sugar.

Instructions: Grill the wings. While the wings are cooking, make the sauce. Combine the butter and garlic in a microwave-safe bowl. Cook for about one minute in the microwave until the butter is melted. Stir in the hot sauce, salt, onion powder, chili powder and sugar. Set aside.Dip the cooked wings in the sauce and serve immediately. Alternatively, serve the wings plain with the sauce on the side.



Tagged:Outdoor Cooking, Grilling, Barbecue, BBQ, Grill and Smoker Recipes, Grilled Wings

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