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Grilled Chicken Wings Recipe

Crispy grilled chicken wings tossed in a spicy butter sauce.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Servings: 6 servings

Ingredients

  • 2 lb chicken wings
  • 2 teaspoons kosher salt
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chili powder optional
  • vegetable oil for the grill
  • 8 tablespoons unsalted butter, melted
  • 1/3 cup Frank's RedHot Original Cayenne Pepper Sauce
  • 1/4 teaspoon kosher salt (for sauce)
  • 1 teaspoon garlic powder (for sauce)
  • 1/2 teaspoon onion powder (for sauce)
  • 1/2 teaspoon chili powder (for sauce)

Instructions

  • In a large bowl, whisk together 2 tsp kosher salt, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp smoked paprika, 1/4 tsp black pepper, and 1/4 tsp chili powder (optional) to make the dry rub.
  • Pat the 2 lb chicken wings dry with paper towels, add them to the bowl with the dry rub, and toss until evenly coated.
  • In a medium bowl, stir together 8 tablespoons melted unsalted butter, 1/3 cup Frank's RedHot sauce, 1/4 tsp kosher salt, 1 tsp garlic powder, 1/2 tsp onion powder, and 1/2 tsp chili powder until smooth; set the sauce aside.
  • Heat a grill or grill pan to medium-high and brush the grates with vegetable oil to prevent sticking.
  • Place the wings on the hot grill and cook 15 to 20 minutes, turning and pressing occasionally, until the skin is crisp and the meat is cooked through (no pink at the bone).
  • Transfer the cooked wings to a bowl, pour the prepared sauce over them, and toss to coat. Serve immediately with any remaining sauce.

Equipment

  • Grill or Grill Pan
  • Large Bowl
  • Medium Bowl
  • Tongs
  • Whisk
  • Measuring Spoons
  • Measuring Cups

Notes

  • Patting the wings dry helps them crisp on the grill.
  • Brush grill grates with oil to prevent sticking.
  • Cook wings until internal juices run clear and no pink remains.
  • Adjust chili powder to taste for more or less heat.