One thing I love about chicken wings is that they are so versatile. They can be made with any number of sauces from buffalo to barbecue. This grilled chicken wings recipe is one of my favorites with plenty of garlic and herb flavor. If you’re a wing lover, be sure to also check out my baked chicken wings, smoked chicken wings and lemon pepper chicken wings.
Whenever I’m entertaining, I love to put out a big platter of grilled chicken wings. These wings are tender and flavorful; people always go crazy for them! I also like to serve these wings as a dinner entree. They go great with a wide variety of side dishes and are a hit with family and friends.
How do you make grilled chicken wings?
The secret to grilling chicken wings is to have the right marinade. To make my marinade, simply whisk together olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, parsley, thyme, salt, pepper and garlic. Place your chicken wings in a resealable bag and pour in the zesty marinade. Marinate the chicken for at least 1 hour. If you have the time, you can marinate the wings for up to 8 hours. When you are ready to eat, heat up an outdoor grill or a grill pan, then cook the wings for about 10 minutes per side. Turn the wings occasionally to make sure they don’t burn. Serve the wings with a garnish of fresh parsley, and enjoy!
How do you make chicken wings crispy?
The best wings have tender meat and a crispy skin. The easiest way to achieve this result is to make sure the grill is properly pre-heated so that the chicken sizzles when it’s placed on the grill grates. This will allow the skin to get crisp without drying out the meat inside.
How to cut chicken wings
Chicken wings can be bought pre-cut, and are typically labeled “party wings” or “wingettes and drummettes.” I typically purchase pre-cut party wings whenever possible. If you buy whole wings, you will want to separate them into wingettes and drummettes for ease in grilling and eating. The “drummette” is the part of the wing that looks like a little drumstick. The “wingette” is the flat part of the wing that contains two bones. You can separate wings into wingettes and drumettes by bending the wing back at the joint where the less meaty part of the drummette connects to the wingette. Then use a sharp knife or kitchen shears to cut through the joint. Repeat the same process to cut through the joint between the wingette and the tip of the wing. Bend the wingette and the tip back at the joint and cut through the joint with a sharp knife or kitchen shears.
How do you reheat chicken wings?
Grilled chicken wings can be refrigerated for up to 3 days. To reheat your chicken wings, place them in a toaster oven or a regular oven and heat them at 400 degrees F for 10 minutes.
Tips for grilled chicken wings
I love these wings as-is, but if you want to serve them with a dip you can use barbecue sauce or a ranch dip. If you like spicier wings, you can add some red pepper flakes to the marinade. This marinade contains sugar which adds great flavor, but can burn on the grill. Make sure your grill is not too hot before you add your meat! You can make the marinade up to 3 days in advance. Store the marinade in the refrigerator until you’re ready to use it.
These wings are bursting with herb and garlic flavor and are tender, juicy and totally delicious. I make these chicken wings for all of my summer gatherings, and everyone always requests the recipe!
More great chicken recipes
Korean Fried Chicken Baked Chicken Parmesan Buffalo Chicken Nuggets Slow Cooker Chicken Wings Baked Buffalo Wings
