These Grilled Chicken Wings are made ultra juicy thanks to a simple, 2-ingredient brine, and the homemade dry rub seasons them perfectly. Great for summer parties, backyard BBQs, and game days — this is the only wing recipe you’ll ever need!
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World, Meet the BEST Chicken Wings Ever!
When it comes to wings, I’m definitely a bit of a snob! I have high standards for wings of all kinds and I’m not lying when I say this is the only grilled chicken wing recipe you’ll ever need.
My secret ingredient? There’s pickle juice in the brine! The salt and sugar from the pickle juice makes these wings extra plump so they don’t dry out on the grill.
This is a great recipe to throw together any night of the week. While you want to brine the wings several hours in advance, the cooking process is super quick. Grilled chicken wings only take about 20-25 minutes on the grill!
Once grilled, the chicken wings maintain their juicy flavor and texture while still embracing crispy skin! They’re honestly so good and you’ll be shocked at how easy they are to make.
Jenny’s Tip: This is a dry-rubbed grilled chicken wing recipe, but you can also brush them with your favorite sauce.
Jenny’s Tips for Super Juicy, Never Dry Grilled Wings
Chicken wings can be really easy to dry out so there are three key elements to this recipe:
- The brine. Since chicken is lean and the wings don’t have a ton of meat, they always benefit from a brine or a marinade. In this instance, we’re using a brine that’s half beer and half pickle juice. While the pickle juice angle may sound wild, TRUST ME HERE. The pickle juice adds flavor (don’ worry, the wings don’t end up pickled!) and ensures that they’re plump with liquid so they don’t dry out when cooking.
- Zone cooking. This is so important for grilling wings (and often just grilling in general!). If you use high heat on the grill, you’re likely to end up with charred, dried out wings. The trick is to use two different temperature zones. One side of the grill is medium-high heat and the other side is very low (or off!) if you have a high-powered grill. The wings start on the cooler side to cook through and finish on the hot side to get a bit of color and char.
- Resting the meat. Once the wings are cooked, remove them from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, resulting in more flavorful and tender wings.
Ingredients for the Brine and Dry Rub
- Wings. I always opt for fresh wings, but you can definitely use frozen! Just make sure to defrost them overnight in the fridge before using.
- Beer. Go for whatever you like here! Beers with big flavor are great and since we aren’t cooking the brine, you don’t have to worry about using a hoppy beer. Use whatever you have on hand!
- Pickle juice. This is the secret ingredient to keeping grilled chicken wings extra juicy. I like a dill pickle juice, but use any that you like.
- Dry rub. You can use a pre-made grilling rub but I like to make my own. I use a mix of paprika, smoked paprika, onion, pepper, and cayenne for a little spice.
- Fresh garlic. Grating a couple of fresh garlic cloves into the rub mixture adds so much flavor.
- Lemon zest. Add a touch of citrus to your wings with just a little lemon zest. I also serve lemon wedges on the side for squeezing!
Tools Needed
Here’s My Go-To Method for Grilling Chicken Wings
Jenny’s Tip: To prevent the chicken wings from sticking to the grill, lightly oil the grates before grilling. You can use a brush or folded paper towel dipped in oil to coat the grates.
- Brine the wings. All you have to do is mix together some beer and pickle juice in a big bowl, submerge the chicken wings, and let them chill in the fridge for at least 2 hours.
- Pat dry, then toss with the rub. This is the ultimate dry rub for chicken wings! You can let the wings chill for another couple of hours at this stage, or you can fire up the grill and get cooking.
- Preheat your grill. If using a gas grill, preheat one side to medium-high heat and the other side to low heat. If you’re using charcoal, move all the hot coals to one side. Then, close the lid to get the grill nice and hot.
- Grill the wings. Start the wings on the cooler side of the grill, then finish on the hot side to char them slightly.
- Rest for 5 minutes, then serve. I love to serve my wings with with lemon wedges and ranch for dipping!
Grill Times to Note
Chicken wings need to grill over low heat for 15 to 20 minutes. They should finish cooking in this amount of time.
Finish the wings over medium-high heat to char and crisp up the skin. This step takes just 4 to 5 minutes. Remember, grilling times can vary depending on the size of the wings and the heat of your grill, so keep an eye on them and adjust the cooking time as needed.
What to Serve with Grilled Chicken Wings
The chicken wings might be the main event, but what’s a great recipe without sides? Here are some of of my favorite sides to pair with these juicy grilled wings:
These ultra-juicy and flavorful Grilled Chicken Wings are a must at your next backyard BBQ! They’re also perfect for a quick and easy weeknight meal or game day appetizer. If you do give them a try, be sure to let me know!
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More Easy Grilled Chicken Recipes You’ll Love
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Juicy Grilled Chicken Wings Recipe
Ingredients
Wings and Brine
- 2 1/2 lbs chicken wings (flats and drummettes)
- 1 1/2 cups pickle juice
- 1 1/2 cups beer
Dry Rub
- 4 tablespoons olive oil
- 3 cloves garlic , 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
- Brine the wings. Place the wings in a large baking dish or mixing bowl. Mix together the beer and pickle juice and pour over the wings. Cover and refrigerate for at least 2 hours, up to 8 hours.
- Pat the wings dry. Remove the wings from the brine and pat them dry with paper towels.
- Toss with the rub. Toss the wings with the olive oil, garlic, spices, lemon zest, salt, and pepper until they're really well coated. You can let them sit in the rub for another couple of hours, if desired.
- Prep your grill. Before using your grill, make sure to clean the grates of any food and debris. Lightly grease the grates with nonstick spray. Preheat your grill to where one side is medium-high heat and the other side is very low heat (or off if you have a high-powered gas grill). If you're using charcoal, move all the hot coals to one side. Close the lid and wait until the temperature reaches 450 F.
- Grill the wings. Start the wings on the cooler side of the grill, cover, and grill for about 15-20 minutes, turning twice, until they're cooked through. Transfer to the hot side of the grill and cook for another 4-5 minutes, just until the outside is charred and crispy. Remove from the grill and tent lightly with foil and rest for 5 minutes before serving.
- Serve. Serve with lemon wedges and desired sauces for dipping.
Notes
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