Original project: I originally developed this crispy grilled wing recipe for SnS Grills using a kamado and their grill setup. The method below is adapted from that original cook and works on a kettle or other two-zone charcoal grill as well. You can see the original SnS Grills recipe page.
These wings use a two-stage approach that works especially well on a kamado or kettle grill: cook them over indirect heat until they are fully rendered and tender, then move them over direct heat for a short finish that tightens and crisps the skin.
Chicken Wing Ingredients
- Chicken wings
- Olive oil, enough for a light coating
- 2 parts salt-free beef-style BBQ rub
- 1 part all-purpose BBQ rub
- 1 part coarse kosher salt
- 1/2 part cornstarch
The original version used SnS Grills Not Just For Beef Rub and Rocky's Rub. If you substitute other seasonings, keep an eye on their salt content and adjust the added salt accordingly.
Homemade Blue Cheese Wing Dip
- 1 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup buttermilk
- 1 large tablespoon minced or chopped garlic
- 1/4 cup chopped green onion
- 1/2 cup crumbled blue cheese
- 2 teaspoons chopped parsley
Mix everything thoroughly, cover, and refrigerate. For the best flavor, make the dip the night before.
Prep the Wings
- Pat the wings dry.
- Remove the wing tips if needed by cutting through the joint.
- Coat the wings lightly with olive oil.
- Combine the rub ingredients and season the wings generously on all sides.
How to Grill Crispy Chicken Wings
- Set up the grill for two-zone cooking and stabilize it at 350–400°F.
- Place the wings on the indirect side of the cooker.
- Cook until the deepest, coolest part of the wings reaches about 175°F internal.
- Move the wings over direct heat and crisp them for roughly 30–60 seconds per side. Stay close because the skin can go from crisp to burned quickly.
- Remove the wings and serve immediately with the chilled dip, celery, green onion, parsley or your favorite sides.
Why This Method Works
The indirect portion gives the fat under the skin time to render while the meat cooks through. The brief direct-heat finish adds color and texture without forcing the wings to spend the entire cook over aggressive heat.
My Tips for Better Grilled Wings
- Dry the skin first. Surface moisture works against crisping.
- Use cornstarch in the seasoning. A small amount helps improve the exterior texture.
- Do not rush the indirect stage. Rendering the skin is just as important as browning it.
- Watch the direct finish closely. Thirty seconds can make a big difference over hot coals.
- Cook wings beyond breast-meat temperature. Wings benefit from the extra rendering and tenderness around 175°F.
More Easy Backyard Recipes
If you like simple two-zone grilling recipes, try my Juicy Grilled Pork Chops or Smoked Beer Brats next.
BBQ for the everyday family.
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