Grilled Chicken Wings

Ingredients

• 1.36 kg (3 pounds)bone-in chicken wings
• 30 ml (2 tablespoons)olive oil
• 10 ml (2 teaspoons)onion powder
• 10 ml (2 teaspoons)garlic salt
• 5 ml (1 teaspoon)black pepper

Instructions

1. 1

   Heat the grill

   Preheat the grill to 190°C (375°F).

2. 2

   Mix the seasoning

   In a small bowl, stir together the olive oil, onion powder, garlic salt and black pepper.

3. 3

   Coat the wings

   With gloved hands, rub the oil mixture all over the chicken wings.

4. 4

   Sear the first side

   Set the wings on the hot grill and cook without moving them for 3–4 minutes, or until a good crust forms.

5. 5

   Sear the other side

   Turn the wings over and sear the second side for another 3–4 minutes.

6. 6

   Cook them through

   Keep cooking, turning the wings occasionally, until their internal temperature reaches 74–77°C (165–170°F).

7. 7

   Rest before serving

   Take the wings off the grill, cover loosely with foil and leave them to rest for 5 minutes before serving.

What are grilled chicken wings?

Chicken wings are a familiar American barbecue and game-day dish, often cooked over a grill and served with a dipping sauce. This version keeps the seasoning simple, letting the browned skin and juicy meat take centre stage.

Olive oil helps the onion powder, garlic salt and pepper coat the wings evenly. A hot grill builds a savoury crust before the wings finish cooking through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 237 calories, 17g protein, 1g carbs, 18g fat.

Most of the protein and fat come from the chicken wings, with olive oil adding more fat; the seasoning contributes very little carbohydrate. Pair a serving with vegetables for freshness, or add a portion of potatoes or another filling side if you want a more substantial plate.

A simple, savoury seasoning

Oil first: the olive oil gives the dry seasonings something to cling to and helps coat the wings all over.

Salt and spice: garlic salt seasons the meat, while onion powder and black pepper add savoury flavour. As garlic salt contains salt, there is no need to add another seasoning salt.

Build a crust on the grill

First side: place the wings on the hot grill and leave them undisturbed for 3–4 minutes. This gives the skin time to brown and release more easily from the grates.

Second side: turn each wing and sear it for another 3–4 minutes. If a wing sticks, give it a little longer rather than pulling it away forcefully.

Check for doneness

Temperature: cook the wings until the thickest part reaches 74–77°C (165–170°F), avoiding contact between the thermometer and the bone. Check a few of the largest wings, since they may not all finish at the same time.

Rest: leave the grilled wings covered loosely with foil for 5 minutes. The rest gives the juices time to settle before serving.

Serve them your way

Sauce: toss the wings in sauce after grilling, or put it on the side so the crisp skin stays more distinct. They are also ready to eat as seasoned, without a sauce.

Sides: serve with crunchy vegetable sticks or a fresh salad, and add a filling side such as corn or potatoes if you want a more substantial meal.

Keep the wings in a single layer

Grill space: arrange the wings with room between them so heat can circulate and the skin can brown. Cook in batches if the grill is crowded.

Turning: after the initial sear on both sides, turn the wings occasionally as directed. Keep the lid and heat consistent with your grill so they cook evenly.

Recipe notes & tips

• Pat the wings dry before seasoning if their surface is wet, so the coating is less diluted.
• Use gloved hands to spread the oil mixture evenly over the wings.
• Let the grill heat to 190°C (375°F) before adding the wings.
• Leave the wings undisturbed during the first 3–4 minutes on each side to help a crust form.
• Check the thickest part of several wings with a thermometer, keeping its tip away from the bone.
• Rest the wings for the full 5 minutes before serving.

Variations

• Sauce on the side: serve with your preferred dipping sauce without changing the seasoning.
• Sauce-coated: toss the grilled wings in sauce just before serving.
• Pepper-forward: add extra black pepper to the oil mixture for a more pronounced pepper flavour.
• Milder seasoning: use less black pepper in the mixture.
• Batch grilling: grill the wings in batches if needed to leave space around each one.

Common mistakes to avoid

• Moving them too soon: the wings may not form a crust; leave them undisturbed for 3–4 minutes before turning.
• Crowding the grill: closely packed wings brown less evenly; cook them in batches if needed.
• Pulling off stuck wings: the skin can tear; wait a little longer for it to release before turning.
• Guessing doneness by colour: appearance alone is not a reliable temperature check; use a thermometer and reach 74–77°C (165–170°F).
• Skipping the rest: juices may escape when the wings are cut or bitten into; rest them for 5 minutes under loose foil.

How to store

Refrigerate leftover wings in a covered container within 2 hours and use within 3–4 days. Reheat until hot throughout, using an oven or grill to help the skin regain some crispness.

Frequently asked questions