How to BBQ Right Chicken Wings - Outdoor Cabinets

Introduction

Chicken wings are a quintessential BBQ food. When cooked properly on the grill, they can be crispy, juicy, and packed with flavor. However, grilling chicken wings does require some skill and knowledge to get them just right. There are several important steps you need to follow and techniques you should use for the ideal BBQ chicken wings.

In this comprehensive guide, we will walk through everything you need to know to make exceptionally delicious BBQ chicken wings at home. We will cover how to choose the best chicken wings, tips for preparing and seasoning them, strategies for effective grilling, and much more. With the insights provided here, you will be able to confidently grill chicken wings that are perfectly cooked with crispy skin and juicy meat infused with smoky barbecue flavor. So let’s get grilling!

Choosing the Best Chicken Wings

The first step to making great grilled chicken wings is selecting high-quality wings. Here are some tips:

Opt for fresh, never frozen wings – Fresh wings have the best texture and absorb seasoning better. Avoid pre-frozen.
Choose whole wings, not sections – Whole wings with the drumette and flat still connected have more juicy meat.
Get jumbo or large size wings – Bigger wings have a better meat-to-bone ratio. Small wings can dry out easily.
Look for uniform shape and size – Uniform wings will cook evenly. Avoid oddly shaped or scrawny wings.
Pick wings with smooth skin – Smooth, unblemished skin gets crisper when grilled.

Starting with excellent wings sets you up for barbecue success. Now let’s prep the wings before seasoning and grilling.

Preparing the Wings

Proper prep is imperative for chicken wings that cook evenly and get that trademark crispy skin. Here’s how to prepare wings for grilling:

Washing and Drying

Rinse wings under cold water – Run cool water over the wings to wash away any dirt or residue.
Pat the wings very dry with paper towels – Getting the skin completely dry helps it get crispy on the grill.

Trimming and Cutting

Trim off excess skin and fat – Use kitchen shears to trim any loose bits of skin or large clumps of fat.
Cut wing tips – Chop off and discard the small wing tip segment. This allows the meatier parts to cook faster.
Make slashes and joints – Use a sharp knife to cut slashes crosswise along the meaty areas. This helps them cook through. Also cut down to the bone between the drumette and flat.
Separate into drumettes and flats (optional) – If desired, separate the drumette and flat sections. This gives more surface area for getting crispy.

Now that your wings are prepped, it’s time for the fun part – seasoning and flavoring!

Seasoning Your Wings

Adding flavorful rubs, marinades, and sauces is key for delicious BBQ wings. Consider the following seasoning techniques:

Dry Rubs

Use 1-2 tablespoons of dry rub per pound of wings – Apply a flavorful blend of spices, herbs, salt, pepper, and sugar. Gently massage it into the skin.
Let the rubbed wings sit at least 2 hours in the fridge (or up to overnight) – Letting the rub penetrate deep into the meat boosts flavor.
Some great rub flavors – BBQ, lemon pepper, Cajun, jerk, garlic parmesan, chili lime. Get creative!

Wet Marinades

Marinate for 1-4 hours in the refrigerator – Too long can make the skin soggy.
Use an acid like vinegar, citrus, yogurt – This helps tenderize the meat.
Try marinades like: BBQ sauce, hot sauce buffalo, teriyaki, buttermilk ranch
Pat wings dry before grilling – This helps the skin get crispy.

Sauces and Glazes

Brush on sauces/glazes last 5-10 minutes of grilling – Saucing too early can burn or make the skin soggy.
Great sauce flavors – BBQ, buffalo, bourbon, Asian, lemon garlic, chili sauce
Simmer sauces to reduce and thicken – Thicker coats better and doesn’t run off when grilling.

Now it’s time to head outside and grill those succulent seasoned wings!

Grilling Methods for Perfect Wings

There are two main methods for grilling wings – direct or indirect heat. Each has benefits depending on how crispy or juicy you want the wings.

Direct High Heat

Great for extra crispy skin and char – The direct contact with the hot grates crisps the skin nicely.
Use medium-high to high heat around 375-450°F – The high heat cooks the skin quickly before the insides overcook.
Quick cooking time, as little as 15 minutes – Turn the wings frequently to prevent burning.
Watch closely to avoid overcharring – Smaller wings can overcook quickly on direct high heat.

Indirect Low Heat

Allows wings to cook slowly while staying juicy – The indirect heat gently cooks the wings without burning the outside.
Cook around 300-350°F, farther from the hot coals or burners – The lower temp prevents overcharring.
Takes 30-60 minutes depending on size – Turn and rotate wings periodically for even doneness.
Produces tender, fall-off-the bone wings – The longer cook time helps break down the connective tissue.

Whichever grilling method you use, proper technique is key for the ideal doneness.

Grilling Techniques and Tips

Grilling wings takes some skill to get the technique just right. Follow these pointers for perfectly cooked wings:

Use a rimmed baking sheet – Place a large rimmed baking sheet on the grill grates. Arrange the wings on it with space between each one. The pan catches drippings while grilling.
Start bone-side down – Place wings on the grates with the bony side facing down first. This protects the meatier side from overcooking.
Rotate and flip frequently – Rotate the pan and flip each wing every 5-8 minutes. This evens out hot spots and cooks the wings evenly.
Create zones for direct/indirect heat – Arrange coals or burner flames so you have direct heat on one side of the grill and indirect heat on the other side. Move the wings between zones as needed.
Brush on sauces at the end – Only add sticky barbecue sauces during the last few minutes. Otherwise they can burn or get bitter on the grill.
Check for doneness with a meat thermometer – Insert the probe into the thickest part without touching bone. Whole wings are done at 165°F.
Let wings rest 5 minutes before serving – The rest allows juices to redistribute so they stay moist and tender.

Stick to these grilling techniques for flawlessly cooked barbecue wings!

Common Grilling Mistakes to Avoid

It’s easy to commit some blunders when grilling wings. Watch out for these common mistakes:

Overcrowding – Don’t overload the grill or pan. Too many wings touching prevents crisp skin.
Undercooking – Nothing worse than raw chicken. Use a meat thermometer to confirm doneness.
Charring – Direct high heat can blacken the skin too much. Maintain medium heat and turn frequently.
Uneven cooking – Wings crammed too close together won’t cook uniformly. Leave space between each one.
Soggy skin – Too much marinade or saucing too early prevents the skin crisping up. Pat wings dry and wait to sauce at the end.
Flare-ups – Excess marinade dripping can cause grill flare-ups that burn the wings. Use a pan to catch drips.
Saucing too late – Don’t wait until the last minute or the sauce won’t have time to caramelize into the wings.

Avoid these mistakes and you will be rewarded with perfect wings every time. Now let’s go over how to know when they are done.

How to Tell When Wings are Fully Cooked

It can be tricky to gauge when irregularly shaped wings are fully cooked, but there are a few surefire ways to test for doneness:

Use a meat thermometer – Insert into the thickest part of the meat without touching bone. Whole wings are safely cooked at 165°F.
Check that juices run clear – Cut into a wing. It should be opaque throughout with clear juices, not pink.
Puncture the meat – Poke a wing with tongs or a skewer. Well-done meat will feel firm. If the skewer slides in easily, they need more time.
Look for crispy skin – Fully cooked wings will have skin that’s browned, blistered, and slightly crisped.
Try the two-bend test – Pick up a wing. Well-done drumettes and flats should bend easily in two places.

When in doubt, keep grilling until the wings pass these doneness tests. Now let’s go over some delicious flavor ideas!

Flavorful Wing Recipes to Try

One of the best parts of making wings is coming up with endless flavor combinations. Here are some tasty recipes to inspire your next cookout:

Sweet and Smoky BBQ Wings

Rub – Brown sugar, smoked paprika, garlic powder, chili powder, cumin, salt
Sauce – Sweet and smoky barbecue sauce, honey, chili sauce

Lemony Parmesan Wings

Marinade – Lemon juice, olive oil, garlic, parsley
Coating – Grated parmesan, dried oregano, black pepper

Spicy Buffalo Wings

Sauce – Hot pepper sauce, butter, cider vinegar, Worcestershire sauce
Dressing – Blue cheese or ranch dressing for dipping

Jerk Dry Rub Wings

Rub – Brown sugar, Caribbean jerk seasoning, allspice, garlic, salt
Sauce – Lime juice, molasses, Jamaican rum

Cajun Dry Rub Wings

Rub – Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper
Sauce – Hot pepper sauce, cream, Cajun spice

The possibilities are endless when it comes to flavor profiles for grilled wings. Part of the fun is experimenting with different spices, herbs, sauces, and glazes to find your favorites.

Serving Suggestions

Grilled wings taste amazing on their own, but serving them with complimentary sides and sauces enhances the experience:

Ranch or blue cheese dressing for dipping – These creamy, cooling sauces balance the heat and spice.
Celery and carrot sticks – Crisp veggies help cut the richness.
Bread rolls or biscuits – Great for making sandwiches piled with wings.
Classic BBQ sides like coleslaw, potato salad, baked beans – These favorites complement the wings nicely.
Fries or fried onion rings – Crispy, starchy sides soak up the sauces.
Dips like hummus, guacamole, salsa – Cool dips add more flavor and texture.
Chilled beer or icy lemonade – Beverages help tame the heat.

With the right accompaniments, your grilled wings can really shine. Now let’s discuss the keys to leftovers and storage.

Storing Leftover Wings

One of the bonuses of wings is that the leftovers hold up well for several days. Follow these tips:

Let wings cool completely before refrigerating – Don’t store hot wings right away or they can get soggy.
Store in a covered container overnight – An airtight container prevents drying out.
Keep refrigerated for 3-4 days max – Leftover cooked chicken lasts roughly 3-5 days.
Reheat gently in the oven or microwave – This preserves texture better than grilling again.
Add extra sauce when reheating – Brush on extra sauce to restore moisture and flavor.
Don’t freeze sauced wings – The sugars in sauces break down with freezing. Freeze plain wings then coat with sauce after thawing.

With proper storage, you can continue enjoying your grilled wings for a few more delicious meals.

FAQs

What’s the best way to crisp up grilled wings?

A. Grilling on direct high heat around 400°F works well. You can also “deep fry” wings for 8-10 minutes after grilling to make the skin super crispy. Finish sauced wings under the broiler for 1-2 minutes to caramelize the sauce.

Can I grill frozen wings?

A. You can, but fresh never-frozen wings are far superior. The frozen meat dries out more easily. Thaw wings fully before grilling for best quality.

How can I stop wings from sticking to my grill?

A. Use a cooking spray or brush the hot grates with oil before adding the wings. Place wings on a rimmed baking sheet or grill pan rather than directly on the grates. This prevents sticking. Cook over indirect heat to minimize burning on.

My wings keep burning. What am I doing wrong?

A. Burning is often caused by heat that is too high, overcrowding the grill, not flipping frequently enough, or saucing too early before the skin sets. Maintain a medium heat, leave space between wings, flip frequently, and apply sauces at the very end.

What’s the healthiest way to prepare wings?

A. Baked wings are lower in fat and calories than deep fried. Use a dry rub instead of heavy sauces. Go for leaner wings with the skin removed if you want a healthier option. Grilled wings with homemade marinades and sauces are tastier and better for you than store-bought.

Conclusion

Well-executed grilled wings take backyard cookouts to new heights of deliciousness. Follow this guide for choosing excellent wings, properly preparing and seasoning them, using the right grilling techniques, and serving crowd-pleasing flavors. With the insights provided here, you can confidently grill up platters of perfect wings all summer long. Just be prepared for requests for your special recipe once guests get a taste!

So fire up the grill, prep those wings, and get ready for your most successful barbecue chicken yet. The endless flavor possibilities mean there’s always more to explore when it comes to creating your ideal BBQ wings.