Description
This recipe for Grilled Chicken Wings features a flavorful dry rub made from a blend of spices including kosher salt, ground mustard, garlic powder, and herbs. The wings are marinated briefly, then grilled to crispy perfection, making them a delicious and easy appetizer or main dish perfect for any barbecue or casual meal.
Ingredients
Scale
Spices and Seasonings
- 2 teaspoons kosher salt
- 1 teaspoon ground mustard
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon ground black pepper
Main Ingredients
- 2 pounds of chicken wings
- 2 tablespoons olive oil or vegetable oil, divided
Instructions
- Make the seasoning mix: Combine the kosher salt, ground mustard, garlic powder, onion powder, paprika, dried thyme, dried oregano, and ground black pepper in a small bowl. Stir together until well mixed.
- Prepare the wings: Pat the chicken wings dry with paper towels to remove excess moisture. Place them in a large mixing bowl or a gallon-sized zip-top bag. Add 1 tablespoon of olive oil and toss the wings until they are evenly coated.
- Season the wings: Add the prepared seasoning mix to the wings and toss thoroughly to coat all pieces evenly with the spices.
- Marinate: Let the seasoned wings rest for 20 minutes, allowing the flavors to penetrate the meat.
- Preheat the grill: Heat your grill or grill pan to medium heat. Using a brush or a folded paper towel held with tongs, apply the remaining olive oil onto the grill grates to prevent sticking.
- Grill the wings: Arrange the chicken wings directly on the grill. Cook them for 10 minutes on one side without moving, then flip and grill an additional 5 to 8 minutes. The wings should be crispy, and an instant-read thermometer inserted into the thickest part should read 165°F to ensure doneness.
Notes
- Patting the wings dry before applying oil and spices helps achieve a crispier skin.
- Use an instant-read thermometer to check for safety and best results—wings should reach 165°F internally.
- Brush grill grates with oil to prevent wings from sticking and tearing when flipped.
- Letting wings rest in seasoning enhances flavor absorption but avoid marinating longer than 30 minutes to prevent drying out the skin.
- Can be served with dipping sauces like ranch, blue cheese, or hot sauce for extra flavor.
