Grilled Chicken Wings (Truly Crispy)

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 1kg
5 tablespoons cornstarch 40g
2 tablespoons corn flour not cornstarch- also known as cornmeal or masa harina, 15g
1 tablespoon brown sugar 12g
2 teaspoons salt 10g
1 teaspoon paprika 2g
1` teaspoon onion powder 2g
1 teaspoon garlic powder 3g
1 teaspoon dried thyme 1g
1/2 teaspoon black pepper 1g
1/2 teaspoon chili powder optional, 1g
2 tablespoons olive oil 30mL

Instructions

In a small bowl, combine the cornstarch, corn flour, 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.
Grill the chicken wings over indirect heat (away from the flames) for 15 minutes, flipping every 5 minutes. Move them over direct heat (the flame) and continue grilling for 5 minutes, until the skin is golden and crisp, and the internal temperature reaches 165°F.

Video

Notes

No grill? You can use a grill pan or cast iron skillet.

To store. Refrigerate cooled chicken for three days in an airtight container.

To reheat. I like to reheat the wings in the oven or on a hot skillet (no moisture) to let the skin crisp back up.

To freeze. Freeze the chicken wings in Ziploc bags for up to six months. Let them thaw overnight in the fridge.

Nutrition