Grilled Chicken Wings
Crispy grilled wings depend on low, indirect heat to render the fat, followed by a blast of high heat to crisp the skin. Salt the wings an hour before cooking and use a two-zone fire to ensure the skin is rendered and golden without charring the meat to leather.
Manage your heat zones.
The secret is avoiding flare-ups while rendering the fat. If your grill is too hot, the skin will burn before the interior is safe.
- Charcoal or gas grill
- Tongs
- Large mixing bowl
- Instant-read thermometer
What goes in.
- 3 lbchicken wings, split at the joints
- 1 tbspkosher salt
- 1 tspcracked black pepper
- 1/2 cupneutral oil
Indirect Rendering
Keep the coals or burners on one side only. Cook the wings over the cool side with the lid closed to melt the fat, then move them over the fire only at the very end to set the skin.
The method.
Dry the wings
Pat the chicken thoroughly with paper towels. Any surface moisture will steam the skin instead of crisping it.
Season
Toss the wings in a bowl with oil, salt, and pepper. Ensure every piece has a light, even coat.
Set the grill
Prepare your grill for two-zone cooking. Aim for 350°F on the indirect side.
Indirect cook
Place wings on the indirect side, skin-side up. Close the lid and let them cook for 40 minutes, flipping once halfway through.
Crisp
Move the wings over the direct flame. Watch closely—turn them every 30 seconds for 3 to 5 minutes until the skin is mahogany and pulls away from the bone.
Other turns to take.
Classic Buffalo
Whisk melted butter and hot sauce together and toss the wings in the bowl immediately after pulling them off the grill.
Lemon Pepper Dry Rub
Toss the finished wings in a mixture of lemon zest, cracked pepper, and garlic powder while they are still hot.
When it doesn't go to plan.
Don't skip the oil; it conducts the heat needed to fry the skin.
If using charcoal, add a few wood chunks to the fire for a subtle smoke profile.
Use a thermometer to check the thickest part; pull them when they hit 175°F to ensure the collagen has broken down.
The ones that keep coming up.
Why use indirect heat first?
Wings have a high fat content. Cooking them slowly over indirect heat renders that fat out. If you go straight to high heat, the fat stays trapped and the skin remains chewy.
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