There’s something undeniably satisfying about chicken wings on the grill. Forget greasy takeout – chicken wings on the grill offer a healthier and tastier alternative. Here, we’ll guide you through the process of transforming ordinary wings into finger-lickin’ good, smoky masterpieces.
We’ll start with prepping the perfect wings for the grill. Then, we’ll delve into the secrets of achieving that coveted crispy skin – a hallmark of chicken wings on the grill. Finally, we’ll explore a variety of delicious sauce options, ensuring your wings are bursting with flavor.
So, fire up the grill and get ready to impress your friends and family with these delectable chicken wings on the grill. Follow our simple steps, and in no time, you’ll be a grill master when it comes to these smoky, crispy wings.
How to Grill Chicken Wings on Pellet Grill? – Weber SmokeFire EX6 (2nd Gen)
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Smoke wings on your Weber SmokeFire EX6 (2nd Gen) at 225°F for 1.5 hours for smoky flavor. Then crank up the heat to 350°F and grill for 30-45 minutes for crispy skin. Here’s how to grill chicken wings on your Weber SmokeFire EX6 (2nd Gen)
Preparation
- Season the wings: Pat the wings dry with paper towels. This helps the skin crisp up. You can use your favorite rub, a simple salt and pepper combo, or a marinade. If using a marinade, let the wings sit for at least 30 minutes or up to overnight in the refrigerator.
- Prepping the grill: Fill the hopper with your preferred wood pellets. Weber recommends using a smoke flavor that complements your chosen rub or sauce. Target a temperature between 225°F and 275°F for smoking, then a higher temperature for crisping later.
There are two main approaches to grilling chicken wings on the grill.
Smoke & Crisp
- Set the grill to smoke boost (around 180°F) for 10-15 minutes. This adds an initial smoke flavor.
- Increase the grill temperature to 350°F – 400°F and cook for 30-45 minutes, or until the internal temperature of the thickest part of the wing reaches 165°F. This crisps the skin.
Two-Zone Cooking
- Set up the grill for indirect heat by placing a disposable aluminum pan on one side to catch drippings.
- Preheat the grill to your target smoking temperature (225°F-275°F).
- Place the wings on the opposite side of the grill from the pan. Smoke for 1-1.5 hours.
- Increase the grill temperature to 350°F-400°F and cook for an additional 20-30 minutes, or until the internal temperature reaches 165°F.
Tips
- Flipping: Regardless of the method, it’s helpful to flip the chicken wings on the grill once or twice during cooking for even browning.
- Saucing: If using a sauce, brush it on the wings during the last 5-10 minutes of cooking chicken wings on the grill. Be careful not to overdo it, as too much sauce can burn.
- Resting: Once cooked, let the chicken wings on the grill rest for 5-10 minutes before serving. This allows the juices to redistribute for a more flavorful bite.
Chicken Wings on the Grill with Weber Original Kettle Charcoal Grill 
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Grilling chicken wings on a Weber grill is a great way to get delicious, crispy wings with a smoky flavor. Here’s a general guide:
Preparation
- Prep the Wings: Pat the chicken wings on the grill and dry with paper towels. This helps achieve crispy skin. You can also separate the wings at the joint or leave them whole, depending on your preference.
- Seasoning: Season the wings generously with your favorite rub or a simple combination of salt, pepper, and paprika. Let them sit for at least 30 minutes to allow the flavors to penetrate.
Grill Setup for Indirect Heat
- Light the Coals: Fill a chimney starter with charcoal and light it. Once the coals are mostly ashen grey (about 15-20 minutes), dump them onto one half of the charcoal grate in the grill.
- Indirect Heat Zone: On the other half of the charcoal grate, place a disposable aluminum drip pan to catch drippings. This will help prevent flare-ups and make cleaning easier.
- Air Vents: Open both the bottom and top vents of the grill on your Weber Kettle. This allows for proper airflow and heat control.
Cooking the Wings
- Preheat the Grill: Place the cooking grate on the grill and let it preheat for about 5-10 minutes with the lid closed. You’re aiming for a grill temperature around 425°F to 450°F.
- Grill the Wings: Place the wings on the side of the grate opposite the coals for indirect heat. This will cook them through without burning them.
- Flipping and Basting (Optional): Cook the wings for 20-25 minutes, then flip them over. You can baste them with your favorite sauce at this point (brushing it lightly to avoid burning the sugar).
- Internal Temperature: Continue cooking for another 20-25 minutes, or until the internal temperature of the thickest part of the wing reaches 165°F, measured with a meat thermometer.
- Searing for Crisp (Optional): If desired, for the last 5 minutes of cooking, you can move the wings directly over the coals to crisp the skin further. Be careful not to burn them.
How to Grill Chicken Wings on Traeger Grills Tailgater Portable Electric Wood Pellet Grill
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Here’s how to grill delicious chicken wings on your Traeger grill
Preparation
- Pat the wings dry: Use paper towels to remove any surface moisture on the wings. This helps them crisp up nicely on the grill.
- Seasoning: You can use your favorite rub or seasoning blend. Traeger offers their own Chicken Rub, or you can experiment with other options. Here are some tips:
- For a classic flavor: Try a simple combination of salt, pepper, garlic powder, and onion powder.
- Want some heat? Add cayenne pepper or paprika to your rub.
- Go bold: Explore flavors like chipotle chili powder, smoked paprika, or Italian seasoning.
Cooking
- Preheat your Traeger: Set the grill to 375°F (190°C) and preheat with the lid closed for about 15 minutes.
- Place the wings on the grill: Once preheated, arrange the seasoned wings on the grill grates in a single layer, leaving some space between them for good air circulation.
- Cook and turn: Close the lid and cook the wings for about 35 minutes, turning them halfway through for even cooking.
Checking for Doneness
- The safe minimum internal temperature for chicken is 165°F (74°C), but for the best texture, aim for 175-180°F (79-82°C).
- Use a digital instant-read thermometer to check the internal temperature of the thickest part of the wing, not touching the bone.
Finishing Touches
- Sauce it up (optional): If you prefer saucy wings, prepare your favorite sauce during the last few minutes of cooking. You can toss the wings in the sauce on the grill for a caramelized finish or brush them on after transferring them to a platter.
- Rest and Serve: Once cooked through, transfer the chicken wings on the grill to a plate and let them rest for 10 minutes before serving. This allows the juices to redistribute for a more tender bite.
Conclusion
Fire up your grill and get ready to master chicken wings on the grill. This guide has equipped you with everything you need to know to achieve delicious, smoky, and crispy chicken wings on your Weber SmokeFire EX6, Weber Original Kettle, or Traeger Grill. With perfect technique and a variety of options for preparation, seasoning, and sausage, you’re sure to impress your friends and family with your next batch of chicken wings on the grill.
FAQs
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What temperature should I grill chicken wings at?
The grilling process typically involves two stages: smoking and crisping. Smoking temperature is usually between 225°F and 275°F, while crisping temperature is around 350°F to 400°F.
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How long does it take to grill chicken wings?
The total cooking time depends on the chosen temperature. Smoking typically takes 1 to 1.5 hours, and crisping takes another 30 to 45 minutes.
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Do I need to flip the chicken wings while grilling?
Yes, regardless of the method (smoke then crisp or two-zone cooking), it’s recommended to flip the wings once or twice for even browning.
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When should I sauce the wings?
Apply sauce during the final 5-10 minutes of cooking to prevent burning the sugar in the sauce.
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How do I achieve crispy skin on grilled chicken wings?
Pat the wings dry thoroughly before seasoning.
Use a high crisping temperature (350°F to 400°F).
Consider searing the wings directly over coals for a few minutes at the end (optional).