Grilled Wings Recipe
Tossed in BBQ, Buffalo, Garlic Parmesan or Mango Habanero. Served with Blue Cheese or Ranch
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Ingredients
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Chicken Wings
Sauce Options (choose one or provide several for tossing)
Garlic Parmesan Sauce (if using)
Mango Habanero Sauce (if using)
Buffalo Sauce (if using)
BBQ Sauce (if using)
Dips & Garnish
Method
Prepare Wings
- 1
Dry and season
Pat wings very dry with paper towels (remove excess moisture for crisping). Place wings in a large bowl. Add kosher salt, freshly ground black pepper and baking powder; toss to coat evenly. Let sit 15 minutes at room temperature while you prepare grill or sauces.
- 2
Preheat grill
Preheat a gas or charcoal grill for indirect medium-high heat, about 400°F (200°C). If using a two-zone setup, have one side hotter for searing and the other for finishing. Lightly oil the grill grates or brush wings with 1 tablespoon neutral oil to help prevent sticking.
Grill Wings
- 3
Sear then finish
Place wings directly over the hotter zone and sear 2-3 minutes per side until golden and slightly charred. Move wings to indirect heat, cover, and cook 12-18 minutes, turning every 5 minutes, until internal temperature reaches 175°F (79°C) and skin is crisp. Total cook time will be about 18-24 minutes depending on wing size.
- 4
Rest
Remove wings from grill and let rest 3-5 minutes on a tray; this helps juices redistribute and makes tossing easier.
Make Sauces (choose any used)
- 5
Buffalo sauce
In a small saucepan over low heat, melt 4 tablespoons butter. Whisk in 1/2 cup hot sauce, 1 teaspoon white vinegar, 1/2 teaspoon Worcestershire sauce and 1/4 teaspoon garlic powder until combined and warm. Keep warm until ready to toss.
- 6
Garlic Parmesan sauce
In a small skillet over medium-low heat, melt 3 tablespoons unsalted butter. Add 2 minced garlic cloves and sauté 30-45 seconds until fragrant (do not brown). Remove from heat, stir in 1/4 cup grated Parmesan, 1 tablespoon chopped parsley and 1/4 teaspoon black pepper. Keep warm.
- 7
Mango Habanero sauce
In a blender combine 1 cup diced mango (or mango puree), 1/2 habanero (seeded for less heat), 2 tablespoons apple cider vinegar, 2 tablespoons honey and 1/2 teaspoon salt. Blend until smooth. Transfer to a small saucepan and simmer on low 3-4 minutes to meld flavors; taste and adjust sweetness or heat as needed.
- 8
BBQ sauce
If using store-bought, warm 1/2 cup BBQ sauce gently in a small saucepan over low heat until pourable. If using homemade, bring to a gentle simmer to meld flavors and then keep warm.
Toss & Serve
- 9
Place rested wings in a large mixing bowl. Pour approximately 1/2 cup of the chosen warm sauce over the wings (adjust quantity for lighter or heavier coating). Toss vigorously with tongs or a large spoon until wings are evenly coated. For extra glaze, return tossed wings to the hot grill for 1-2 minutes per side to set the sauce (optional).
- 10
Transfer wings to a serving platter. Garnish with chopped parsley. Serve immediately with blue cheese and ranch dressing on the side and celery sticks. Provide additional sauce on the side for dipping.