Smoky Glazed Chicken Wings
Equipment
- grill
- Mixing bowl
- Paper towels
- Tongs
Ingredients
Instructions
- Pat the chicken wings thoroughly dry with paper towels.
- Combine the olive oil, paprika, salt, and black pepper in a mixing bowl.
- Add the chicken wings and toss until evenly coated.
- Let the seasoned wings rest for 15 minutes.
- Preheat the grill to medium heat.
- Arrange the wings on the grill without overcrowding.
- Grill for 25 to 30 minutes, turning regularly for even browning.
- Brush the wings with barbecue sauce during the final 5 minutes of cooking.
- Continue grilling until the sauce becomes sticky and the chicken is completely cooked through.
- Remove the wings from the grill.
- Let them rest briefly before serving.
Notes & Wine Advice
Recipe Notes
Pat the chicken wings thoroughly dry before seasoning. Removing surface moisture helps the skin brown and become crisp on the grill. Cook the wings over medium heat and turn them regularly. This allows the fat beneath the skin to render gradually while reducing the risk of burning. Add the barbecue sauce only during the final 5 minutes. Most barbecue sauces contain sugar, which can burn when exposed to direct heat for too long. The chicken should reach an internal temperature of at least 74ยฐC before serving.Storage Advice
Store leftover chicken wings in an airtight container in the refrigerator for up to 3 days. Reheat them on the grill, in the oven, or in the air fryer until thoroughly hot. Cooked wings can also be frozen for up to 2 months.Wine Advice
A fruity Zinfandel works particularly well with the smoky, sweet, and savory barbecue flavors. Its ripe fruit character stands up to the sticky glaze without overpowering the grilled chicken.Nutrition values
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About This Recipe
Smoky Glazed Chicken Wings combine crisp grilled skin, juicy dark chicken meat, and a sticky barbecue glaze. Paprika and black pepper provide simple savory seasoning, while barbecue sauce adds sweetness and smoky flavor during the final minutes on the grill.
Getting the Chicken Wings Crispy
Good grilled Chicken wings start with a dry surface. Patting the wings thoroughly with paper towels removes moisture that would otherwise create steam. The olive oil then helps the paprika, salt, and pepper coat the chicken evenly and encourages browning.
Cooking Wings on the Barbecue
Medium heat works well for these Barbecue wings because it gives the skin time to crisp while the meat cooks through. Turn the wings regularly so they brown evenly. Avoid overcrowding the grill, since enough space between the pieces makes controlling the heat easier.
Creating a Sticky BBQ Glaze
Brush the barbecue sauce onto the wings during the final 5 minutes rather than at the beginning. The sugars in the sauce caramelize quickly over the grill. Adding the glaze near the end creates a sticky coating while reducing the chance that the sauce will scorch before the chicken is ready.
Perfect Chicken Wings for Sharing
Smoky Glazed Chicken Wings work equally well as an Appetizer, Fingerfood, or casual Main Course. Serve them with coleslaw, grilled vegetables, potato salad, fries, or a selection of cooling dips.
These wings are especially suited to summer barbecues, parties, picnics, and Game Day gatherings. Serve them shortly after grilling, when the skin is still crisp and the barbecue glaze is warm, glossy, and sticky.