10 Chicken Wings Recipe

Prepare wings

If whole wings are not already split, use a sharp knife or kitchen shears to separate the wingtip (discard or save for stock), the flat, and the drumette. Pat wings dry with paper towels—dry skin crisps better on the grill.

Make marinade

In a large bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, onion powder, brown sugar, sea salt, black pepper and cayenne (if using) until smooth and homogenous.

Marinate wings

Add the wings to the bowl and toss thoroughly so every piece is evenly coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15 minutes at room temperature; longer marinating (up to 4 hours) develops more flavor.

Preheat grill

Prepare a charcoal or gas grill for medium-high heat (about 375–425°F / 190–220°C). If using charcoal, bank coals to one side for two-zone cooking. Oil the grill grates lightly to prevent sticking.

Cook wings

Place wings skin-side down over direct medium-high heat. Grill 3–4 minutes until nicely charred, then flip and move to indirect heat (or reduce flame) to continue cooking. Total cook time should be 18–22 minutes, turning every 4–5 minutes to promote even charring and prevent burning. Use an instant-read thermometer to check for doneness: internal temperature should reach 165°F (74°C) at the thickest part.

Final crisp

If wings need additional crisping, move them back over direct heat for 1–2 minutes per side, watching closely to avoid flare-ups. This develops a deeper char and crisp skin.

Rest & garnish

Transfer grilled wings to a platter and let rest 3–5 minutes. Sprinkle chopped parsley over the wings and arrange lemon wedges alongside. Serve with the dipping sauce on the side.