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. 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. 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.
My Go-To Grilled Chicken Wings: A Weeknight Winner
As a busy working mom, I need recipes that are both delicious and easy to whip up on a weeknight. These grilled chicken wings fit the bill perfectly. They're incredibly flavorful, juicy, and require minimal hands-on time, making them a regular in our dinner rotation. The secret? A simple but powerful marinade that infuses the chicken with amazing taste. I usually marinate them overnight, letting the flavors really penetrate the meat – but even a couple of hours will do the trick in a pinch.
Forget takeout! This recipe is far superior, healthier, and surprisingly quick to make. The grilling process lends a beautiful char to the outside, while keeping the inside tender and succulent. It’s a crowd-pleaser, too. My kids devour these, and even my picky husband asks for seconds! I often serve them with a side of my homemade coleslaw or a simple green salad for a balanced and satisfying meal. The leftover wings are amazing the next day, too – perfect for lunch or a quick snack.
Adapting the Recipe: Making it Your Own
One of the best things about this recipe is its flexibility. Feel free to experiment with different herbs and spices to create your own unique flavor profile. I've played around with adding things like smoked paprika for a smoky flavor, or even a dash of ginger for a bit of warmth. The beauty of it is there is no wrong way to make it! You can also adjust the marinade to suit your taste. If you prefer a spicier wing, add more cayenne pepper. Or, if you're watching your sodium intake, you can reduce the amount of soy sauce and add a touch of honey or maple syrup for sweetness instead.
I've found that using a good quality olive oil makes a significant difference in the final product. The oil not only adds flavor but also helps to keep the wings moist during the grilling process. I've also experimented with different types of chicken wings – some people prefer to remove the wing tips before marinating, while others leave them on. It’s really a matter of personal preference.
Grilling Tips for Success
Prepping the Grill: Proper grill preparation is key to achieving perfectly grilled wings. Make sure your grill is clean and well-oiled to prevent sticking. A little oil on the grates goes a long way. I usually use a paper towel to apply the oil, ensuring even coverage and minimizing flare-ups.
Grill Temperature: Aim for a medium-high heat (around 350-400°F). This helps to create a nice sear on the outside without drying out the inside. I always recommend using a meat thermometer to ensure that the wings are cooked through and reach a safe internal temperature of at least 165°F.
Cooking Time: The cooking time will depend on the size of your wings and the heat of your grill. It's best to cook the wings for about 10-15 minutes on each side, turning them occasionally to ensure even cooking. Don't overcrowd the grill; it's better to cook the wings in batches to allow for proper airflow and even cooking.
Beyond the Grill: Serving Suggestions
These grilled chicken wings are incredibly versatile. They’re fantastic as a standalone appetizer or main course. I love serving them with a variety of dipping sauces: blue cheese dressing, ranch dressing, honey mustard, or even a spicy sriracha mayo. Get creative and have some fun with it!
They’re also delicious in salads, tacos, or even as a topping for your favorite grain bowls. The possibilities are endless.
These grilled chicken wings are a true weeknight hero – easy, flavorful, and satisfying. Give them a try, and I’m confident they'll become a staple in your kitchen too!
