Nobody likes rubbery skin on chicken wings. It’s usually a matter of moisture control. When properly prepared, grilled chicken wings can deliver crisp, well-rendered skin and juicy meat with balanced flavor. By salting ahead of time and controlling the heat, our method of making grilled chicken wings builds deep flavors and satisfying textures. Baking powder is the secret ingredient.
Grilled Chicken Wings FAQs
What does baking powder do for grilled chicken wings?
Baking powder raises the surface pH of poultry skin, which promotes browning and helps create a crisp exterior during cooking.
Should I leave chicken wings uncovered in the refrigerator?
Yes. Leaving wings uncovered allows surface moisture to evaporate, drying the skin and improving crispness.
What cooking temperature is best for crispy grilled chicken wings?
A hot cooking temperature of 375 to 425°F helps render fat and tighten the skin without overcooking the meat.
What internal temperature should chicken wings reach?
Wings are best when cooked to 170 to 175°F internal temperature. That’s when connective tissue softens and the meat becomes tender while remaining juicy.
Do chicken wings need sauce on them?
No. Properly dry-brined and grilled chicken wings have enough flavor and texture to stand on their own. But you can always toss them lightly in sauce after cooking if you like.
Hot & Fast Dry-Brined Grilled Chicken Wings
Rate this RecipeIngredients
Method
- Prep. Pat the wings completely dry with paper towels. In a large bowl, combine the salt, baking powder, black pepper, granulated garlic, onion powder, smoked paprika, and cayenne if using. Toss the wings thoroughly until evenly coated.Arrange the wings skin-side up on a wire rack set over a sheet pan. Refrigerate uncovered for at least 8 hours and up to 24 hours. This step dries the skin and seasons the meat all the way through.
- Fire up. Set up a grill for indirect cooking with a hot zone and a cooler zone. Target a cooking temperature of 375 to 425°F. Clean and oil the grates well.
- Cook. Place the wings over indirect heat and cook with the lid closed for 25 to 30 minutes, allowing the fat to render and the meat to cook gently.Move the wings over direct heat and cook for another 5 to 10 minutes, turning frequently, until the skin is crisp and evenly browned. When the wings reach an internal temperature of 170 to 175°F, transfer them to a platter.
- Serve. These wings shine on their own and reward cooks who let technique do the talking. Serve as-is, or toss lightly with wing sauce if desired. Some options include Buffalo sauce, KC Style BBQ sauce, Carolina Style Mustard BBQ Sauce or whatever sauce you like.
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