About this recipe

Juicy, smoky, and crispy-skinned grilled chicken wings made with a simple dry rub and finished with your choice of sauce. This classic backyard recipe uses a two-zone grilling method — indirect heat to cook through, then a quick blast over direct flame for that irresistible char. No deep fryer needed, and every bit as satisfying.

Instructions

1. 1

   Pat the chicken wings completely dry with paper towels. This is the single most important step for crispy skin — any surface moisture will steam instead of sear.

2. 2

   In a small mixing bowl, combine the kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne pepper (if using). Mix well.

3. 3

   Place the chicken wings in a large mixing bowl and drizzle with olive oil. Toss to coat evenly, then sprinkle the dry rub over the chicken wings and toss again until every piece is well coated.

4. 4

   Set up your grill for two-zone cooking: for a gas grill, turn one side to ^[medium-high] and leave the other side off. For a charcoal grill, bank the coals to one side. Preheat to about ![400°F] with the lid closed.

5. 5

   Place the chicken wings on the indirect (cool) side of the grill in a single layer. Close the lid and cook, flipping once halfway through, until the chicken wings are cooked through and the skin is starting to render and tighten, about 20–25 minutes total. The internal temperature should reach %[165°F].

6. 6

   Move the chicken wings to the direct (hot) side of the grill. Cook uncovered, turning frequently every 1–2 minutes, until the skin is deeply golden, charred in spots, and crispy, about 5–8 minutes. Watch carefully to avoid burning.

7. 7

   While the chicken wings finish on the grill, whisk together the buffalo sauce (or BBQ sauce), melted butter, and honey in a large mixing bowl.

8. 8

   Transfer the hot chicken wings directly from the grill into the sauce mixing bowl. Toss well to coat every wing thoroughly. Serve immediately.