By Christie Vanover | Published July 29, 2017 | Last Updated February 16, 2023
Crispy Grilled Chicken Wings
The secret ingredient and method to crispy grilled chicken wings.
- 8-10 full chicken wings
- 2 tsp baking powder
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- Lay some paper towels on a sheet pan. Place the wings on the paper towels and pat dry.
- Combine the baking powder, salt, garlic powder, onion powder and pepper. Remove the paper towels. Spread the wings in a single layer and sprinkle on all sides with the seasoning.
- Place in the refrigerator uncovered for about 8 hours.
- Remove from the fridge. Turn half of your grill burners to medium-high heat. Leave the other half of the burners off. Place the wings skin side down onto the side of the grill that is turned off (the indirect heat).
- Grill for 10-15 minutes. Flip. Grill for 10-15 minutes. The skin should be nice and crispy and the meat will be very moist and juicy.
Calories: 219kcalCarbohydrates: 1gProtein: 17gFat: 15gSaturated Fat: 4gCholesterol: 74mgSodium: 1234mgPotassium: 209mgVitamin A: 140IUVitamin C: 0.7mgCalcium: 33mgIron: 0.9mg
This estimate was created using an online nutrition calculator
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Please address the typo in the recipe:
8-10 full chicken wings
2 baking powder
2 tsp kosher salt
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
We need units for the baking powder, Cheers!
Sorry about that. I have fixed the error. You’ll need 2 teaspoons of baking powder for this recipe.
I have entered a wing-fest in Mid August and am thinking of doing this (or a variation of) for the comp. I will not have refrigerator access at the site that I know of. If I do, I don’t think I’ll have 8 hours worth. Any suggestions on how to adapt?
Also, I’ll be competing with a pellet smoker, not a gas grill as the recipe indicates. Any tips in that direction would be appreciated.
Place the wings in the cooler uncovered for as long as you can. Since you’ll be using a pellet, crank the heat up to 450 or so. If time allows, I would smoke them at 225 for an hour or so first, and then crank up the heat. Good luck.
Christine – thanks for the pellet tips. I recently tried this recipe and am certain this is what I will use in the comp. I think once I get it dialed in it will be very competitive.
I may cut back a touch on the baking powder since it did not all cook off on the finished product on the first run. Other than that, the skin was close to spot-on!
Steve @ PoppyTeeBBQ
Awesome. I’m so glad it worked well for you. Best of luck!
made these tonight for the first time and they are perfect! Do you have recipes for dipping sauces for these?
Can I get a video
How would you cook these in the oven? Thanks!
Made a pound of these tonight!!
They were awesome and such easy ingredients!!
Would the amount of Kosher salt be considered to be enough to constitute a dry brine? Gonna try these tomorrow…
Be sure and use baking powder with no aluminum
I would I cook on a charcoal grill since I’m not able to adjust temp with the turn of a knob like a gas grill? Thanks!