Irresistible Grilled Chicken Wings
Try this Irresistible Grilled Chicken Wings recipe, or contribute your own.
Try this Irresistible Grilled Chicken Wings recipe, or contribute your own.
- for the marinade:
- 3 lbs chicken wings (separated into wingettes and drumme tips discarded)
- 1/4 cup light soy sauce (see notes)
- 1/3 cup dark soy sauce (see notes)
- 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 (optio
- Carbohydrate 0.0139500000283023 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (47g)
- Sodium 0.0750000001521631 mg
- Sugar 0.0139500000283023 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- 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.
- Preheat an outdoor grill to about 350F-400F.
- Remove the chicken wings from the marinade and pat dry with a paper towel.
- Brush the preheated grill grate with cooking oil to prevent sticking. I give it a quick wipe with a piece of paper towel soaked in vegetable oil. The grill is hot so be very careful and wear a heat resistant glove.
- Cook the chicken wings on the preheated grill, lid closed, for about 10-15 minutes on each side, until the meat is nicely browned and the juices run clear (see my notes). You may want to use an instant read thermometer if not sure. The wings are ready when the temperature in the thickest parts registers at least 165F.
Charred skin crackles around tender meat when poultry hits direct flame at three hundred fifty to four hundred degrees Fahrenheit. Direct heat renders subcutaneous fat efficiently, but flare-ups char sugars in marinades too quickly if grill grates lack proper preparation. Oil the metal bars thoroughly using a folded paper towel dipped in neutral cooking oil before placing protein on the surface. Marinating poultry overnight requires two to twenty-four hours in refrigeration for deep flavor penetration without over-salting the muscle fibers. Surface moisture must be eliminated entirely with paper towels prior to cooking to encourage crisp browning rather than steaming. Cook wingettes and drumettes for ten to fifteen minutes per side with the lid closed to trap ambient heat. Internal temperatures must reach one hundred sixty-five degrees Fahrenheit at the thickest part. Extra cooked portions store safely in an airtight container for up to three days. Reheat chilled remnants gently in a hot skillet or air fryer to restore crispness to the rendered skin without toughening the interior meat.
