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–+ servings
Dry Rub Grilled Chicken Wings
Sarah Mock, savoring a glass of red wine, smiles warmly indoors near a staircase. With her long brown hair and light blouse, she exudes relaxed elegance in this candid headshot.Sarah Mock
These grilled chicken wings use simple pantry spices and indirect heat for perfectly cooked, crispy wings every time.
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A close-up of grilled chicken wings stacked on a plate, garnished with parsley, with a side of dipping sauce in the background.
Prep Time10 minutes
Cook Time40 minutes
Prep Time50 minutes
servings4 servings

Ingredients

  • 2 ½ Pounds Chicken Wings
  • 1 tablespoon olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Instructions

  1. Prepare your grill with a hot zone (direct heat) and a cool zone (indirect heat).
  2. Pat wings dry with paper towels.
  3. Toss wings with olive oil.
    2 ½ Pounds Chicken Wings, 1 tablespoon olive oil
  4. Mix smoked paprika, garlic powder, onion powder, salt, and pepper.
    2 teaspoons smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, ½ teaspoon black pepper
  5. Coat wings evenly in seasoning.
  6. Place wings on the cool zone and close the lid.
  7. Cook for 20 minutes.
  8. Flip and cook another 10–15 minutes.
  9. Serve immediately.

Nutrition

Calories: 378kcal | Carbohydrates: 2g | Protein: 28g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 118mg | Sodium: 695mg | Potassium: 279mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 719IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 2mg
CourseAppetizer
CuisineAmerican
Keywordgrilled chicken wings
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