Grilled Chicken Wings (Two-Zone Method)
Achieve perfectly crispy and juicy grilled chicken wings using the two-zone method, ensuring they are cooked through indirectly before crisping them over direct heat.
Equipment
- Paper Towels
- Large Bowl
- Grill
- Instant-Read Meat Thermometer
Ingredients
Main Ingredients
- 2 lbs Chicken Wings (about 12-16) drumettes and flats, separated
- 1-2 tbsp Olive Oil or Vegetable Oil
- 1-2 tbsp Your Favorite Dry Rub (e.g., paprika, garlic powder, onion powder, salt, black pepper, cayenne, brown sugar)
- 1/2 cup Your Favorite BBQ Sauce or Hot Sauce (optional)
Instructions
Preparation
- Pat the chicken wings thoroughly dry with paper towels to ensure crispy skin when cooked.
- In a large bowl, toss the dried wings with olive oil, then season generously with your chosen dry rub, coating each wing evenly.
Two-Zone Grilling
- Set up your grill for two-zone cooking, with one side for medium-high direct heat and the other for indirect cooking, aiming for 350-375°F (175-190°C) on the indirect side.
- Place the seasoned wings on the indirect side of the grill and cook for 20-30 minutes with the lid closed, flipping occasionally until mostly cooked through.
- Move the wings to the direct heat side and grill for 5-10 minutes, flipping frequently, until the skin is crispy and charred to your preference.
- Optionally, baste the wings with your favorite BBQ or hot sauce during the last few minutes of direct grilling.
- Ensure the wings are fully cooked to an internal temperature of 165°F (74°C) using an instant-read meat thermometer.
Notes
For best results, allow the dry rub to sit on the wings for at least 30 minutes, or even overnight in the refrigerator, before grilling. Adjust cooking times based on the size of your wings and the heat of your grill. The two-zone method allows for even cooking and prevents burning while still achieving a crispy skin.