Smoky, Crispy Grilled Chicken Wings: Your Next Backyard BBQ Star

👩‍🍳 Instructions

1. 1

   Pat the chicken wings thoroughly dry with paper towels. This is crucial for crispy skin.
2. 2

   In a large bowl, drizzle the dried wings with olive oil and toss to coat evenly.
3. 3

   In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper (if using), dried oregano, black pepper, sea salt, and brown sugar. Mix well.
4. 4

   Sprinkle the dry rub over the oiled wings in the large bowl. Use your hands to toss and massage the rub into all the wings, ensuring they are fully coated.
5. 5

   For best results, cover and refrigerate the seasoned wings for at least 30 minutes, or up to 4 hours, to allow flavors to meld. If refrigerated, let them sit at room temperature for 15-20 minutes before grilling.
6. 6

   Preheat your gas grill to medium-high heat (400-425°F / 200-220°C). If using charcoal, set up for two-zone cooking with one hot side and one cooler side.
7. 7

   Clean and lightly oil the grill grates once hot to prevent sticking.
8. 8

   Place the seasoned wings directly over the medium-high heat. Close the lid and cook for 2-3 minutes per side to get a good sear and initial char marks. Work in batches if necessary to avoid overcrowding.
9. 9

   Move the wings to the cooler side of the grill (indirect heat) or reduce gas grill burners to medium-low (325-350°F / 160-175°C).
10. 10

    Close the lid and continue to cook the wings for 25-35 minutes, turning them every 5-7 minutes, until deeply golden brown, crispy, and the internal temperature reaches 175°F (80°C) when checked with an instant-read thermometer.
11. 11

    If desired, move wings back over direct high heat for 1-2 minutes per side at the very end for extra crispiness, watching carefully to prevent burning.
12. 12

    Transfer the grilled chicken wings to a clean platter and let them rest for 5 minutes before serving. Serve hot with your favorite dips and sides.