5 Chicken Wings Recipe
Juicy wings, flame-grilled in your favourite spice.
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Ingredients
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Marinade & Wings
Finish & Serving
Method
Marinade & Wings
Trim and dry
Pat the 5 chicken wing pieces thoroughly dry with paper towels. Trim any excess skin or tips if desired (reserved tips can be discarded or used for stock). Dry wings help the marinade cling and promote better grilling.
Prepare marinade
In a medium bowl combine 1 tbs olive oil, 1 tbs soy sauce, 1 tsp honey, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp black pepper, 3/4 tsp kosher salt, 1/4 tsp chili flakes (if using) and 1/2 tbs fresh lemon juice. Whisk until well combined.
Marinate wings
Place the dried wings in the bowl with the marinade and toss until each piece is evenly coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, let sit at room temperature for 15 minutes before grilling.
Grill the wings
Place the wings on the grill skin-side down. Grill with lid closed where possible for about 4–5 minutes per side, turning once, for a total of 8–12 minutes depending on wing size and grill temperature. Move wings to a cooler part of the grill if they begin to char too quickly. Internal temperature should reach 165°F (74°C). For best texture, finish with 1–2 minutes direct over higher heat to crisp the skin, watching closely to avoid burning.
Finish & Serving
Rest and finish
Remove wings from the grill and transfer to a plate. Let rest 3–5 minutes to allow juices to redistribute.
Garnish and serve
Sprinkle 1 tsp finely chopped fresh parsley over the wings and serve with a lemon wedge. Squeeze lemon if desired just before eating for a bright lift.