We marinate wings in what can only be described as one of the best chicken marinades, ever. Then they are grilled over low heat until the fat from the skin has rendered. They’re finished over high heat until the skin browns and chars just slightly. They are seriously good.
How to Make Chicken Wings on the Grill
Grilling chicken wings at home is easy. In fact, we’re thinking that once you try them, you’ll be hooked (like us) and might just find that this grilled wings recipe will be one of your go-to recipes this summer. Here are three tips for grilling chicken wings:
Marinate the Chicken
This is the time to break out your favorite marinade (or use ours). When we were dreaming up this lemony grilled chicken recipe, we went straight to one of our absolute favorite marinades. It’s got a ton of lemon, mustard and garlic — making it perfect for wings. We marinate the wings for at least 1 hour, but longer wouldn’t hurt. You could even marinate overnight if you wanted to. By the way, we don’t bother to separate the drumstick from the “wingette” (or middle portion). If you are up to it, here’s a little tutorial with a quick video that we put together a while back showing you how to separate a chicken wing.
Start with Low, Indirect Heat
Wings are perfect on the grill since grilling takes full advantage of the high ratio of skin to meat. Start with low or indirect heat and place them skin-side up. Close the lid and leave them for 10 to 15 minutes.
Finish with Direct Heat
Now that the skin and fat have rendered, grill the wings over high heat, turning occasionally, until golden brown and just slightly charred. We like serving our wings generously dusted in parmesan cheese, because why wouldn’t you? A simple dipping sauce made from mayonnaise, a little mustard, lemon and hot sauce is nice, too. By the way, this recipe works beautifully with chicken thighs and chicken breast so be sure to print it, pin it or save it however you like. 3 cloves garlic, crushed with the side of a large knife or minced Zest of 1 lemon, peeled or finely grated 1/4 cup fresh lemon juice (1 to 2 lemons) 2 tablespoons olive oil 1 tablespoon Dijon mustard 1/2 teaspoon coarse salt, we use kosher salt 1/2 teaspoon red pepper flakes 1/2 teaspoon fresh ground black pepper Parmigiano-Reggiano or Grana Padano cheese for serving, optional 2 teaspoons Dijon mustard 2 teaspoons fresh lemon juice 3 to 6 dashes hot sauce (we love Cholula) Salt and pepper to taste 2Move the wings over direct heat. Grill, turning occasionally, until wings are golden brown and slightly charred, 5 to 10 minutes. Stay close to watch for the occasional flare up. If this happens, move the wings to a slightly cooler part of the grill. 2Dust the grilled wings with grated cheese and serve alongside dipping sauce.
