These ultra-juicy Grilled Chicken Wings are the greatest you’ll ever cook! They’re full of flavor and couldn’t be simpler to create.
This is a recipe for dry-rubbed grilled chicken wings, but they may also be brushed with your favorite sauce. What is the secret ingredient? There’s pickle juice in the brine! The salt and sugar make these wings extremely plum, preventing them from drying out on the grill.
Table of Contents
Juicy Grilled Chicken Wings
I’m absolutely a snob when it comes to wings! I have high standards for all types of wings, and this is the only grilled chicken wing recipe you’ll ever need. This is yet another dish from my Summer Grilling Series!
The grill and spice combination give these wings a fantastic scorched taste! I always serve these with lemon or lime wedges and homemade basil ranch on the side.
Because grilled chicken wings may easily dry up, this recipe includes two crucial components:
- The Brining. Because chicken is lean and wings don’t have a lot of flesh, they always benefit from brining or marinating. We’re using a brine that’s half beer and half pickle juice in this case. While the pickle juice angle may seem outlandish, TRUST ME ON THIS. Pickle juice adds taste (don’t worry, the wings aren’t pickled!) It keeps them plump with fluids so they don’t dry out while cooking.
- Cooking in zones. This is crucial for cooking wings (and often when grilling in general!). If you use high heat on the grill, your wings will most likely be scorched and dried up. The secret is to employ two distinct temperature zones. If you have a high-powered grill, set one side to medium-high heat and the other to extremely low (or off!). The wings begin on the cooler side to cook thoroughly before finishing on the hot side to provide color and char.
Why You’ll Love this Recipe
Quick and simple: This is an excellent meal for any night of the week! While the wings should be brined several hours ahead of time, the cooking time is minimal. Grilled chicken wings only take 20-25 minutes to cook!
Cheaper than take-out: Have you noticed how pricey wings have become when you order them from a restaurant? Every time, I’m blown away! Making your own grilled chicken wings is inexpensive, and I enjoy having control over what goes into my dish.
Crispy and juicy: These wings have a delicious taste and texture while yet having crispy skin! They’re quite delicious, and you’ll be surprised at how simple they are to prepare.
How to Make Juicy Grilled Chicken Wings
Grilled chicken wings are a summertime favorite in our family. It’s a quick and simple meal alternative when I’m short on time and the oven is too hot to turn on.
TOOLS NEEDED
INGREDIENTS
- Wings. I always use fresh wings, but you can certainly use frozen! Simply thaw them overnight in the fridge before using.
- Beer. Here, you can do whatever you want! Beers with a lot of flavor are ideal, and because we’re not heating the brine, you don’t have to worry about choosing a hoppy beer. Make do with whatever you have on hand!
- Juice from pickles. This is the secret ingredient that keeps grilled chicken wings moist. I prefer dill pickle juice, but use whatever you choose.
- Rub with spices. You may use a store-bought grilling rub, but I like to make my own. To add some heat, I use paprika, smoked paprika, onion, pepper, and cayenne pepper.
- Garlic, fresh. A pair of fresh garlic cloves grated into the rub mixture adds a lot of flavor.
- Zest of lemon. With a little lemon zest, you may add a hint of citrus to your wings. Lemon wedges are also served on the side for squeezing!
- Sauce. I left off the sauce here, but you can spray your favorite flavor sauce on the wings as they finish cooking!
THE PROCESS
- Marinate the wings. In a large baking dish or mixing basin, place the wings. Pour the beer and pickle juice mixture over the wings. Refrigerate for at least 2 hours and up to 8 hours.
- Dry the wings with a towel. Take the wings out of the brine and blot dry with paper towels.
- Toss the dice with the rub. Toss the wings in a bowl with the olive oil, garlic, spices, lemon zest, salt, and pepper until thoroughly covered. If wanted, let them in the rub for another couple of hours.
- Prepare the grill. Clean the grates of any food and dirt before using your grill. Grease the grates lightly with nonstick spray. Preheat your grill to medium-high heat on one side and very low heat on the other (or off if you have a high-powered gas grill). Move all the hot coals to one side if you’re using charcoal. Wait until the temperature hits 450 F before closing the lid.
- The wings should be grilled. Start the wings on the colder side of the grill, cover, and cook for 15-20 minutes, flipping twice, until done. Cook for another 4-5 minutes on the hot side of the grill, or until the exterior is browned and crispy. Remove from the grill and cover with foil for 5 minutes before serving.
- Serve. Serve with lemon wedges and ranch dressing on the side!
Recipe Tips & Tricks
One of my favorite summer grilling dishes is grilled chicken wings, which can be served as an appetizer or as a main course! Here are all of my greatest techniques and strategies for consistently tasty wings:
- Don’t miss the brine: If you want juicy, moist wings, don’t skip the brine! It’s an important aspect of the recipe since it keeps your wings from drying out on the grill.
- Oil the grill grates: Lightly oil the grill grates before cooking the chicken wings to keep them from sticking to the grill. To coat the grates, use a brush or a folded paper towel soaked in oil.
- Embrace indirect heat: Indirect heat is recommended since wings can easily burn on the exterior while remaining undercooked on the interior. To avoid this, begin by cooking the wings over low heat. Close the cover and place them on the colder side of the grill. When the wings are fully cooked, transfer them to the hot side for crispy skin and a little of char.
- Allow them to rest: Remove the wings from the grill and set them aside for a few minutes before serving. This allows the liquids to redistribute, making the wings more delicious and tender.
Storage & Reheating
Grilled Chicken Wings Storage:
- Allow the grilled chicken wings to cool to room temperature before storing.
- To avoid air exposure and moisture loss, store the wings in an airtight container or securely wrap them in plastic wrap.
- Keep the wings in the fridge. They may usually be preserved for 3-4 days.
Reheating Grilled Chicken Wings:
- For the best results, reheat grilled chicken wings in the oven or on the grill. Avoid using the microwave since it might cause the wings to become rubbery.
- Preheat your oven to 350 degrees Fahrenheit. Preheat the grill to medium heat.
- Place the wings on a baking sheet or grill grate, spacing them equally.
- Reheat the wings in the oven for 10-15 minutes, or grill them for 5-7 minutes, turning once halfway through. This will help crisp up the skin and thoroughly heat the wings.
Additional Tips:
- If you have an air fryer, it is my preferred method of reheating wings! Preheat the oven to 425°F and bake for 5-7 minutes in a single layer.
- If the wings seem dry after warming, brush them with more sauce or melted butter to add moisture and flavor.
More Chicken Recipes to Try Now
Grilled Chicken Wings
Ingredients
- 2 1/2 lbs chicken wings flats and drummettes
- 1 1/2 cups pickle juice
- 1 1/2 cups beer
SPICE RUB
- 4 tablespoons olive oil
- 3 garlic cloves grated
- 1 teaspoon lemon zest
- 2 teaspoons paprika
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne
- 2 teaspoons kosher salt
- 1/2 teaspoon freshly cracked black pepper
Instructions
- Marinate the wings. In a large baking dish or mixing basin, place the wings. Pour the beer and pickle juice mixture over the wings. Refrigerate for at least 2 hours and up to 8 hours.
- Dry the wings with a towel. Take the wings out of the brine and blot dry with paper towels.
- Toss the dice with the rub. Toss the wings in a bowl with the olive oil, garlic, spices, lemon zest, salt, and pepper until thoroughly covered. If wanted, let them in the rub for another couple of hours.
- Prepare the grill. Clean the grates of any food and dirt before using your grill. Grease the grates lightly with nonstick spray. Preheat your grill to medium-high heat on one side and very low heat on the other (or off if you have a high-powered gas grill). Move all the hot coals to one side if you’re using charcoal. Wait until the temperature hits 450 F before closing the lid.
- The wings should be grilled. Start the wings on the colder side of the grill, cover, and cook for 15-20 minutes, flipping twice, until done. Cook for another 4-5 minutes on the hot side of the grill, or until the exterior is browned and crispy. Remove from the grill and cover with foil for 5 minutes before serving.
- Serve. Serve with lemon wedges and chosen dipping sauces.