n a large bowl, toss the wings in olive oil until well coated.
Sprinkle the salt, garlic powder, pepper and paprika over the wings and toss until evenly distributed over the wings. Set aside until the grill is ready.
Prepare one side of the grill for direct high heat. (450 degrees)
Sear each side of the wings over the direct high heat briefly, until desired color is achieved. (1-2 minutes, grill uncovered)
Move the chicken wings to the opposite side of the grill to finish over indirect heat until the temperature reads 165-185 degrees. This will take about 8-12 minutes in a covered grill.)
Remove from the grill and serve.
Be sure to check the full post above for more ingredient tips, serving ideas, storage info, and much more!
- For Perfectly Cooked Wings. Be sure to cook the wings UNCOVERED during the sear and COVERED while finishing the wings.
- Cook a Little Longer. The chicken is ready to eat at 165° F, but for wings I like to cook them a bit longer, up to 185° F, so they fall off the bone.
- Make Sure Your Wings are Dry. This way the oil and spices stick perfectly to the wings and they cook up nice and crisp.
Calories: 482kcal | Carbohydrates: 1g | Protein: 35g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 148mg | Sodium: 1071mg | Potassium: 322mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 316IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg