Grilled Chicken Wings

My recipe for grilled chicken wings is truly crispy on the outside with juicy meat in the middle. They cook up in less than 25 minutes. Watch the video below to see how I make it in my kitchen.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 270kcal

Author Arman Liew

Ingredients

2 pounds chicken wings
5 tablespoons cornstarch
2 tablespoons cornflour
1 tablespoon brown sugar
2 teaspoons salt
1 teaspoon paprika
1` teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon chili powder optional
2 tablespoons olive oil

Instructions

In a small bowl, combine the cornstarch, cornflour, brown sugar, salt, paprika, onion powder, garlic powder, dried thyme, black pepper, and chili powder.
Pat dry the chicken wings with a paper towel, ensuring there is no excess moisture.
Place the chicken in a medium bowl and mix with spices until combined.
Brush oil on the grill grates and preheat the grill to medium-high heat.
Once hot, place the chicken wings on the grill and grill for 20-25 minutes, flipping every 5 minutes. Once the chicken is lightly charred on the outside (or have reached an internal temperature of 165F), they are ready to be served.

Video

Notes

TO STORE. Refrigerate cooled chicken for three days in an air-tight container.

TO FREEZE. Freeze the chicken wings in ziplock bags for up to six months.

TO REHEAT. The best way to enjoy leftover chicken wings is by heating them in the oven at 180°C/350°F until hot.

Nutrition