Appetizer
Grilled Chicken Wings
About this dish
These grilled chicken wings are tossed in a sweet and spicy glaze that caramelizes beautifully over the coals. Inspired by Southern cookouts, they're perfect for game day or a backyard barbecue.
The key is a two-zone fire and a little patience for that crispy, charred skin.
Ingredients
UK and US measurements are both included for every recipe.
Chicken wings
protein1 kg
Imperial measurement: 2.2 lbs
Brown sugar
seasoning60 g
Imperial measurement: 1/4 cup
Hot sauce
seasoning60 ml
Imperial measurement: 1/4 cup
Unsalted butter
fat30 g
Imperial measurement: 2 tbsp
Apple cider vinegar
liquid15 ml
Imperial measurement: 1 tbsp
Worcestershire sauce
seasoning15 ml
Imperial measurement: 1 tbsp
Garlic powder
spice5 g
Imperial measurement: 1 tsp
Smoked paprika
spice5 g
Imperial measurement: 1 tsp
Salt
spice5 g
Imperial measurement: 1 tsp
Black pepper
spice2 g
Imperial measurement: 1/2 tsp
Vegetable oil
fat15 ml
Imperial measurement: 1 tbsp
Sesame seeds
other10 g
Imperial measurement: 1 tbsp
Green onions
vegetable15 g
Imperial measurement: 1/4 cup
Method
Prepare the glaze
PT5MIn a small saucepan over medium heat, combine brown sugar, hot sauce, butter, apple cider vinegar, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Whisk until butter melts and sugar dissolves, about 3 minutes. Remove from heat and set aside half for basting; reserve the other half for final tossing.
Prep the wings
PT5MPat chicken wings dry with paper towels. If desired, separate drumettes from flats. Toss wings with vegetable oil and a pinch of salt and pepper.
Set up the grill
PT10MPrepare a charcoal or gas grill for two-zone cooking: one side high heat (about 400°F/200°C) and the other side low heat (about 300°F/150°C). Clean and oil the grates.
Grill the wings
PT20MPlace wings on the cooler side of the grill, cover, and cook for 15 minutes, turning once, until they reach an internal temperature of 165°F (74°C). Move wings to the hot side and grill for 2–3 minutes per side to crisp the skin.
Glaze and serve
PT5MDuring the last few minutes, brush wings with the basting glaze (from step 1) on both sides. Transfer to a serving bowl, pour reserved glaze over wings, and toss to coat. Garnish with sesame seeds and green onions if desired. Serve immediately.
Equipment
- Grill
- Tongs
- Small saucepan
- Mixing bowls
Nutrition facts
Tips
- For extra crispy skin, pat the wings very dry before seasoning and let them rest uncovered in the fridge for an hour before grilling., Don't skip the two-zone fire, slow cooking prevents burning while the final sear adds char.
- If you prefer extra heat, add a pinch of cayenne pepper to the glaze or use a spicier hot sauce.
- Leftover wings can be reheated in a 375°F (190°C) oven for 10 minutes to restore crispiness.
Serving suggestions
- Serve with celery sticks, carrot sticks, and ranch or blue cheese dressing for dipping. These wings also pair well with coleslaw and cornbread.
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Recipe by
Carter Cooper
Specialises in American cuisineCarter Walker makes cornbread with honey butter and jalapeños. He is a sweet-spicy angel.
Describe yourself in three words: Sweet, spicy, cornbread crumbly.