Grilled Wings Recipe

Trim and dry

Pat the wings dry with paper towels. If wings are whole, optionally remove tips and separate into flats and drumettes. Place wings in a large bowl or zip-top bag.

Season the wings with kosher salt and freshly ground black pepper, tossing to coat evenly.

In a small bowl, whisk together the olive oil, soy sauce, honey, smoked paprika, garlic powder, onion powder, ground cumin and crushed red pepper flakes until smooth.

Pour the marinade over the seasoned wings and toss thoroughly to coat each piece. For best flavor, refrigerate and let marinate 30 minutes to 2 hours. If short on time, let sit at room temperature for 15–20 minutes before grilling.

Prepare a gas or charcoal grill for medium-high heat (about 375–425°F / 190–220°C). Clean and oil the grates to prevent sticking.

Remove wings from marinade, letting excess drip off. Arrange wings on the grill over direct heat in a single layer, leaving space between pieces. Reserve any leftover marinade for cooking only if you bring it to a full boil for at least 1 minute (recommended to discard leftover marinade instead).

Grill the wings 10 minutes with the lid closed, then flip and grill another 8–12 minutes, rotating positions as needed so they char evenly. Total grilling time should be 18–22 minutes until skin is crisp, nicely charred in spots, and internal temperature reaches 165°F (74°C).

If wings are browning too quickly before cooked through, move them to indirect heat and continue cooking until done.

If using the finishing sauce, melt the butter in a small saucepan over low heat, whisk in the hot sauce and honey until smooth. Toss the hot grilled wings in the sauce to coat evenly, or brush sauce onto wings while resting for 1–2 minutes so it sets.

Transfer wings to a platter. Sprinkle with chopped parsley and serve with lemon wedges on the side. Serve immediately while hot and crisp.

Optional: provide extra hot sauce or ranch/blue cheese dressing for dipping.