Juicy Grilled Chicken Wings Recipe
These ultra-juicy wings are the best grilled chicken wings you'll ever make! They're packed with flavor and couldn't be easier to make.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Makes: 6 servings
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
To store: Allow the grilled chicken wings to cool down to room temperature before storing them. Place the wings in an airtight container or wrap them tightly with plastic wrap to prevent air exposure and moisture loss. Store the wings in the refrigerator. They can typically be stored for up to 3-4 days.
To reheat: It's best to reheat grilled chicken wings in the oven or on a grill for the best results. Avoid using the microwave, as it can make the wings rubbery.
Preheat your oven to around 350°F. If using a grill, heat it to medium heat. Place the wings on a baking sheet or grill grate, ensuring they are evenly spaced. Reheat the wings in the oven for about 10-15 minutes or on the grill for 5-7 minutes, flipping them once halfway through. This will help crisp up the skin and heat the wings through.
(Or if you've got an air fryer, that's my favorite way to reheat wings! Set the temperature to 425 F and cook in a single layer for 5-7 minutes.)
If the wings appear dry after reheating, you can brush them with a little sauce or melted butter to add moisture and enhance flavor.
