Best 20 Grilled Chicken Wings Recipes

SPICY TAMARIND-GLAZED GRILLED CHICKEN WINGS

Steps:

• Whisk tamarind purée, fish sauce, brown sugar, red pepper flakes, cumin, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl until combined and a loose paste forms. Set tamarind glaze aside.
• Pat wings dry with paper towels, then season all over with remaining 2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt. Place in a large bowl; add half of tamarind glaze and toss to coat. Chill 15 minutes. Set remaining glaze aside.
• Meanwhile, place onion in a bowl of ice water and set aside.
• Prepare a grill for medium indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Arrange wings on grate over indirect heat, making sure not to overcrowd. Brush top of each wing with some reserved glaze. Cover and grill 15 minutes. Uncover, turn wings over, and brush other side with glaze. Re-cover and grill until wings are golden brown and a thermometer inserted into the thickest part of a wing registers 165°F, about 15 minutes.
• Brush wings with more glaze, then move over direct heat and grill until charred in spots, 1-2 minutes per side.
• Transfer wings to a platter. Drain onion and place on paper towels; pat dry. Scatter onion over wings and top with cilantro. Serve with lime wedges for squeezing over.

GRILLED CAJUN LEMON PEPPER CHICKEN WINGS

Steps:

• Prepare a grill for medium heat.
• Toss the chicken wings, vegetable oil, 2 teaspoons of the Cajun seasoning, 3/4 teaspoon of the garlic powder, 1 teaspoon salt and several grinds of pepper in a large bowl until evenly combined.
• Brush the grill grates lightly with oil. Place the chicken wings on the grill in an even layer and cover with the lid. Cook, flipping occasionally, until well browned and cooked through, 20 to 25 minutes.
• Meanwhile, stir together the parsley, lemon zest and juice, remaining 1 teaspoon Cajun seasoning, remaining 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1 teaspoon pepper in another large bowl until combined.
• Transfer the wings to the bowl with the Cajun lemon pepper seasoning and toss until evenly coated. Arrange on a large serving platter.

GRILLED JERK-SPICED CHICKEN WINGS WITH MANGO SAUCE

Steps:

• Prepare a grill for high indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off).
• For the wings: Add the paprika, cayenne, allspice, nutmeg, garlic powder, cloves, ginger, minced garlic, thyme, salt and pepper to a small bowl and stir to combine. Reserve 1 tablespoon of the spice mixture for the mango sauce.
• Put the chicken wings in a large bowl with the remaining spice mixture. Toss to evenly coat. Reserve the wings while you make the sauce.
• For the mango-cilantro sauce: Put the orange juice, mango jam, 1 tablespoon reserved spice mixture, honey, cilantro, orange zest, scallions and Scotch bonnet in a blender. Blend until smooth. Pour into a bowl and reserve at room temperature while you grill the wings.
• Place the chicken wings on the grill over the indirect heat zone. Cover and grill for 5 minutes. Flip the wings and continue to cook for an additional 5 minutes. Move the wings directly over the heat and cook until nicely charred and cooked through, about 5 minutes.
• Remove the wings from the grill and toss with the reserved sauce. Pile onto a platter and garnish with chopped cilantro.

EASY GRILLED CHICKEN WINGS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Tuck in the chicken wing flaps so the wing forms a triangle.
• Combine olive oil with some of the garlic salt and pepper in a large bowl. Add a few chicken wings and turn to coat with seasonings. Add more wings, remaining garlic salt, and remaining pepper and turn to coat. Repeat until all wings are coated. Place on the preheated grill.
• Grill until wings are well browned, tender, and no longer pink at the bone and juices run clear, turning several times and rearranging them so they cook evenly, 30 to 40 minutes.

3-INGREDIENT GARLIC-HERB GRILLED CHICKEN WINGS

Steps:

• Pat wings very dry with paper towels. Whisk garlic, herbs, oil, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add wings and toss to coat. Cover bowl with plastic wrap or transfer wings and marinade to a resealable plastic bag. Chill at least 30 minutes or up to overnight.
• Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, 5-10 minutes.
• Transfer wings to a platter. Season with salt and pepper and serve immediately.
• Do Ahead
• Wings can be marinated 1 day ahead; keep chilled.

JERK GRILLED CHICKEN WINGS

Steps:

• Mix together the orange juice, lemon juice, lime juice, salt, black pepper, thyme, garlic, ginger, habanero pepper, curry powder, allspice, nutmeg, and cinnamon in a bowl. Whisk in the vegetable oil. Pour 3/4 of the marinade into a resealable plastic zipper bag, and place the chicken wing pieces into the bag. Squeeze out any air, and mix the wing pieces with the marinade, and refrigerate from 4 to 12 hours. Place the remaining 1/4 of the marinade in a small bowl, and refrigerate until grilling time.
• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Remove the wing pieces from the bag of marinade, and discard the used marinade. Sprinkle the wings with salt and pepper to taste, and sear on the hottest part of the grill until the wings begin to brown, about 4 minutes per side.
• Move the wings to a less-hot part of the grill, baste with the unused portion of the marinade, and close the grill. Grill until the wings are golden brown, show good grill marks, are no longer pink in the center, and the juices run clear, 10 to 15 more minutes. Baste again with marinade and turn after 5 to 8 minutes.

EMERIL LAGASSE'S GRILLED VIETNAMESE-STYLE CHICKEN WINGS

Steps:

• Rinse the wings under cold water and pat dry with paper towels. Set aside in a large bowl while you prepare the marinade. Combine the garlic, shallots, ginger, scallions, lemongrass, brown sugar, fish sauce, lime juice and peanut oil in a food processor and process until smooth.
• Pour the marinade over the wings and place in a large resealable plastic bag. Refrigerate overnight.
• Preheat a grill to medium. Remove the wings from the marinade; reserve the marinade to brush the wings while they cook. Place the wings on the grill, season with 1 teaspoon salt and cook, turning every few minutes and basting with the marinade for the first 18 or so minutes. Continue to grill the wings until cooked through, 8 to 10 more minutes.
• Place the wings on a serving platter and garnish with the peanuts and cilantro.

FOIL-PACK GRILLED SWEET-AND-SPICY CHICKEN WINGS

Steps:

• Whisk together the chili powder, sugar, chipotle powder, 1 teaspoon salt and 1/2 teaspoon pepper in a medium bowl to make a dry spice rub. Place the wings in a large bowl, toss with the oil, and sprinkle with the dry spice rub. Toss the wings to evenly coat, cover with plastic wrap and refrigerate for at least 1 hour and up to 2 hours.
• Prepare a grill for high heat.
• Tear off four 18-by-18-inch sheets of heavy duty non-stick aluminum foil. Remove the wings from the bowl, making sure to leave any excess liquid behind. Divide the wings among the foil pieces, centering them on each piece in a single layer. Sprinkle the wings with a generous pinch of salt and pepper. Bring two opposite ends of the foil together and fold twice to seal, then fold in the other sides to create leak-proof packets. Grill over high heat, turning once, until the wings are cooked through, about 25 minutes. Carefully open the packets (hot steam will escape). Scatter the cilantro over the tops and serve with the lime wedges.

GRILLED CHICKEN WINGS

Steps:

• Cut the chicken wings into three pieces and discard tips.
• Mix remaining ingredients into a bowl.
• Add wings and stir.
• Cover and marinate for 45 minutes.
• Place pieces on the grill and brush with remaining mixture.
• Grill over medium-hot coals about 15-20 minutes, turning once.

3-INGREDIENT GOCHUJANG GRILLED CHICKEN WINGS WITH SCALLION

Steps:

• Pat wings very dry with paper towels. Toss wings, oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl to coat.
• Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, 5-10 minutes.
• Meanwhile, whisk gochujang and 1/4 cup hot water in a large bowl.
• Transfer wings to bowl with gochujang and toss to coat. Transfer to a platter. Top with scallions, season with salt and pepper, and serve immediately.

OLD BAY® GRILLED CHICKEN WINGS

Steps:

• Place wings in a large bowl. Add 1 tablespoon seafood seasoning and massage into wings until evenly coated. Add cornstarch and toss to coat. Place wings on a baking sheet and let rest for 10 minutes while the grill is preheating.
• Preheat an outdoor grill to 500 degrees F (260 degrees C) and lightly oil the grate.
• Place wings directly onto the grate of the preheated grill and cook over indirect heat for 10 minutes. Flip the wings and cook 10 minutes more over indirect heat. Transfer wings to a baking sheet to rest.
• Meanwhile, melt butter in a small saucepan over medium heat. Add remaining 1 tablespoon of seafood seasoning and cook until seasoning is incorporated into the butter, about 3 minutes.
• Place wings in a large bowl. Drizzle seasoned butter over the wings and toss to coat. Serve immediately.

HERB GRILLED CHICKEN WINGS

Steps:

• Combine garlic, oregano, rosemary, and oil in a large resealable plastic bag; season with salt and pepper. Add chicken wings, seal bag, and turn to coat. Chill at least 1 hour or overnight.
• Prepare grill for medium heat. Remove wings from marinade and grill, covered and turning occasionally, until golden brown and crisp, 15-20 minutes.
• DO AHEAD: Chicken can be marinated 1 day ahead. Keep chilled.

GRILLED JERK CHICKEN WINGS

Steps:

• Place jerk seasoning in a large bowl; add chicken, a few pieces at a time, and toss to coat. In a small bowl, combine the barbecue sauce, brown sugar, mustard and ginger; set aside. , Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken wings, covered, over medium heat or broil 4 in. from the heat for 12-16 minutes, turning occasionally. , Brush with sauce mixture. Grill or broil 8-10 minutes longer or until juices run clear, basting and turning several times.

CAESAR GRILLED CHICKEN WINGS

Steps:

• Combine Caesar dressing and Parmesan cheese in a bowl.
• Place wings in a large resealable plastic bag; pour in dressing-cheese marinade. Seal bag; toss to coat and refrigerate at least 4 hours.
• Preheat grill for medium heat (300 to 350 degrees F, 150 to 175 degrees C), and lightly oil the grate.
• Remove wings from bag; discard marinade. Heavily sprinkle all sides of wings with lemon pepper.
• Place wings on grill. Cook, covered, turning several times, until cooked through and internal temperature reaches 165 degrees F (75 degrees C); 20 to 30 minutes. Transfer wings to a platter.

GRILLED JERK CHICKEN WINGS

Steps:

• Combine the scallions, oil, soy sauce, ginger, brown sugar, thyme leaves, allspice, cinnamon, garlic, Scotch bonnet peppers, lime zest and juice and 1/2 teaspoon ground black pepper in a food processor. Pulse until smooth. Reserve 1/2 cup marinade for basting later. Put the chicken wings and remaining marinade in a large resealable plastic bag. Rub the thyme sprigs between your hands and add to the bag. Seal the bag and massage to distribute the marinade evenly. Refrigerate for at least 4 hours or up to overnight. Remove to room temperature 30 minutes before grilling.
• Preheat a grill for indirect and direct grilling over medium heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Lightly oil the grill grates. Remove the wings from the bag and season all over with salt. Add the wings to the indirect-heat side. Cover and cook, flipping halfway through, about 20 minutes (the wings will be almost completely cooked at this point). Uncover the grill and baste the wings with some of the reserved marinade. Flip the wings onto the hot side of the grill to crisp up and cook, about 3 minutes, then baste, flip and cook until the wings are cooked all the way through, about 4 minutes more.
• Sprinkle with sliced scallions and serve with lime wedges.

GRILLED TURMERIC AND LEMONGRASS CHICKEN WINGS

Steps:

• Combine coconut milk, shallots, garlic, lemongrass, jalapeños, ginger, lime juice, tamarind juice, fish sauce, kosher salt, turmeric, and 1 cup water in a blender. Purée mixture until a smooth marinade forms.
• Place chicken wings in a large baking dish. Pour marinade over; turn wings to coat evenly. Cover chicken and chill overnight.
• Remove chicken from marinade, shaking any excess marinade back into dish. Transfer chicken to a large platter. Let stand at room temperature for 15 minutes.
• Transfer marinade to a large saucepan and bring to a boil over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until marinade thickens, 10-15 minutes. Pour half of marinade into a small bowl; set aside for basting chicken while it grills. Keep remaining marinade in saucepan; cover and keep warm until ready to serve the chicken.
• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. Oil grill grates to prevent sticking. Grill chicken wings, turning every 5 minutes and basting occasionally with marinade in small bowl, until fat is rendered and skin is nicely charred in spots, 30-35 minutes. (The key here is to turn the wings often so the skin doesn't burn.)
• Continue cooking chicken without basting (so it will get crisp) until wings are cooked through, about 10 minutes longer.
• Transfer chicken to a large platter and let it rest for 5 minutes. Squeeze lime wedges over wings. Transfer marinade in saucepan to a small bowl. Serve warm marinade alongside chicken as a dipping sauce.

GRILLED CHERRY-GLAZED CHICKEN WINGS

Steps:

• Using a sharp knife, cut through the 2 wing joints; discard wing tips. In a small saucepan, heat 1 tablespoon oil over medium heat. Add garlic; cook and stir 1 minute. Stir in ketchup, vinegar, preserves, hot sauce, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Cook and stir until heated through. Brush wings with remaining oil; sprinkle with remaining salt and pepper., Grill, covered, over medium heat 15-18 minutes or until juices run clear, turning occasionally and brushing with glaze during the last 5 minutes of grilling. Serve with remaining glaze.

3-INGREDIENT CURRY GRILLED CHICKEN WINGS

Steps:

• Pat wings very dry with paper towels. Whisk yogurt, curry powder, oil, 1 1/2 tsp. salt, and 1/2 tsp. pepper in a large bowl. Add wings and toss to coat. Cover bowl with plastic wrap or transfer wings and marinade to a resealable plastic bag. Chill at least 30 minutes.
• Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, another 5-10 minutes.
• Transfer wings to a platter. Season with salt and pepper and serve immediately.
• Do Ahead
• Wings can be marinated 1 day ahead; keep chilled.

ASIAN ENOUGH GRILLED CHICKEN WINGS

Steps:

• Mix up the marinade ingredients. Toss in the chicken wings, stir and then let marinate overnight. It's a good idea to reserve some of the marinade (before adding the chicken) and keep it for basting your wings as they come off the grill.
• Preheat grill to medium heat.
• Place your wings on the grill. Remember, there's lots of honey and sugar in this recipe. So, don't let the heat get too high and keep the wings turning.
• After about 15 to 20 minutes your wings should be cooked through, depending on your grill. Remove from grill.
• Baste the wings with your reserved marinade and enjoy.

GRILLED SPICY APRICOT CHICKEN WINGS

Steps:

• Cut off and discard chicken wings' tips. Cut each chicken wing in half at the joint. Place in plastic bag; set aside.
• Combine preserves, vinegar, hot pepper sauce (add up to 2 teaspoons more for extra spicy sauce), chili powder and garlic.
• Pour 1/2 cup sauce in plastic bag with chicken; seal bag and marinate at least 1 hour or overnight. Refrigerate remaining sauce to use for dipping when served.
• Place chicken wings on preheated grill (reserve marinade). Cook for 25 to 30 minutes; brushing chicken with reserved marinade during cooking.
• Discard remaining marinade. Serve with reserved refrigerated sauce.