This simple and delicious Grilled Chicken Wings recipe offers plenty of flavor minus the grease.
There are certain foods that are beloved but hard to justify when you’re trying to be healthy. A prime example of this is chicken wings. With their crisp skin, juicy meat, and finger-licking sauce, the chicken wings are an American standard. Whether serving them as a game-day smorgasbord or as a main meal, chicken wings are a staple in my home.
Traditionally, the biggest problem with chicken wings is the vats of greasy oil used to fry them. So, when I decided to make healthier choices in my diet, I thought my lifelong love affair with chicken wings would end. There was no way I could enjoy chicken wings and still stick to my health goals. All was lost until a friend sent me this recipe for grilled chicken wings. The fat content may have been reduced, but not the flavor!
When it comes to chicken wings, there are a few factors to ensure they turn out perfect. Number one is to get the right pieces of chicken. A blend of wings, flats, and drumettes will give you a nice variety. The second, and perhaps most important factor, is the sauce or rub on the wings. You want a balanced blend of sweet, savory, and smoky flavors.
The beauty of this recipe is that it uses a dry rub instead of your typical messy buffalo wing sauce. The rub includes brown sugar for caramelized sweetness, onion and garlic powder for an earthy spice, and paprika for that signature smokiness. It’s the perfect seasoning to go with this perfectly grilled wing!
Are Grilled Chicken Wings Healthy?
Grilled chicken wings are a sensible pick compared to the traditional fried variety. Overall, grilling chicken is generally healthier as it doesn’t use a ton of oil. Also, the wings aren’t breaded, and the dry rub is made with simple ingredients, giving you a lot of flavor without excessive salt and carbs.
Dry Rub Or Sauce?
I’ve briefly discussed why this recipe calls for a dry rub instead of a barbecue sauce, but I haven’t laid out why I prefer a dry rub. Dry rubs are versatile and easy to make on the fly with whatever seasonings you think blend well. Coating your chicken with a dry rub allows for an additional layer of flavor and texture, which you won’t get from the sauce.
On the other hand, barbecue sauces tend to become overly liquid when warmed, but then the sauce begins to thicken when it cools. A dry rub maintains its texture regardless of the temperature of the wing. Overall, I prefer a dry rub because it’s more versatile and more consistent.
How To Make Ahead And Store
You can easily make your dry rub and coat your chicken wings in advance for up to 24 hours, allowing the flavor to soak in. Once you grill your chicken wings, cool them and store them in an airtight container. They should keep in your refrigerator for up to 4 days.
Serving Suggestions
When asking what to serve your grilled chicken wings with, the simple answer is anything! I sometimes drizzle hot honey on the wings or dip them in a classic Buffalo Sauce. I also recommend pairing them with a pasta salad, Macaroni Salad, or coleslaw for the perfect tailgate treat!
Ingredients
- 2 tablespoons brown sugar
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 Chicken wing portions wings, flats, and drums
Instructions
- Preheat the grill to medium heat (350°F).
- Mix the brown sugar, paprika, onion powder, garlic powder, salt, and pepper in a small bowl.
- Dry the chicken wings with paper towels and coat them evenly with the prepared rub, pressing gently to adhere.
- Lightly oil the grill grates with a high heat-resistant oil. Place the wings on the grill and cook for 10 minutes. Flip the wings and continue grilling for another 10 minutes, or until they reach an internal temperature of 165°F.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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