- 2 pounds of chicken wings
- 2 tablespoons of neutral oil (canola, grapeseed, vegetable, etc.)
- 1/4 cup of Signature Sweet & Smoky Rub (or preferred rub)
- Prepare the wings by patting them dry with a paper towel. Place them in a large resealable plastic bag and add in the oil. Seal the bag, and mix the wings well to ensure they are coated with the oil. Open up the bag and add in the spices, repeating the process to coat the wings completely. Make sure the bag is sealed and place it in the fridge for at least 2 hours to marinate, up to overnight.
- Preheat the grill for indirect cooking, aiming for about 350-375°F with the lid closed. Place the coals on one side, leaving you a cool side to place the wings on. If using a round grill such as a kettle grill, place the coals in a pile in the center, leaving the outside ring as the cool spot.
- Place the wings on the grill away from the heat to cook them indirectly. Close the lid and allow them to cook for about 30 minutes undisturbed. Check on the wings and rotate them as needed, making sure they cook evenly. Continue to cook this way for another 15-20 minutes or so until the wings reach 165°F.
- Move the wings over the coals directly to crisp them. Cook and flip the wings until they are about 180-185°F and crispy on the outside.
- Allow the wings to rest for a couple of minutes before serving. Don’t wait too long, you worked hard for that crispy skin!
If you want wings with sauce, you can either sauce and sear them during the final step, or you can toss them in sauce after the sear. It just depends on how saucy you want the wings.
Don’t skip out on the oil for the seasoning step. This is important for crisping up the wings and also helping to prevent them from sticking to the grill.
- Prep Time: 5 minutes
- Marinate Time: 2 hours
- Cook Time: 60 minutes
- Category: Chicken & Poultry
- Method: Grilling
- Cuisine: Appetizer
Keywords: chicken wings, grilled chicken wings, grilled wings, charcoal grilling