Grilled Wings Recipe

Prep wings

Pat the 2 lbs of chicken wings dry with paper towels. If not already split, separate into drumettes and flats, discarding tips or saving for stock.

Season and marinate

In a large bowl combine 2 tbsp olive oil, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/4 tsp cayenne, 1 tsp kosher salt and 1 tsp black pepper. Whisk to a smooth marinade. Add the wings and toss until evenly coated. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, proceed after 15 minutes.

Preheat the oven to 300°F (150°C). Line a baking sheet with foil and place a wire rack on top. Arrange marinated wings in a single layer on the rack, leaving space between pieces for air circulation. Bake for 30–35 minutes to render fat and cook through (internal temperature should reach ~165°F / 74°C). This gentle bake reduces flare-ups and makes the skin tender before charring.

Preheat a gas or charcoal grill to medium-high (about 425–450°F / 220–230°C). If using a heavy skillet or cast-iron pan, heat over medium-high and add 1 tbsp neutral oil just before searing.

Transfer the baked wings to the hot grill or skillet. Sear for 2–3 minutes per side, turning to get even char and crisp skin. Watch for flare-ups; move wings to a cooler zone if flames get high. Total grilling time should be 6–8 minutes until skin is crisp and blistered.

Remove wings from grill and let rest 3 minutes. Sprinkle with chopped parsley if using and give a final light sprinkle of salt to taste.

Arrange grilled wings on a platter. Serve immediately with bleu cheese and ranch dressing bowls on the side and lemon wedges if desired for squeezing. Provide napkins and serving utensils.