Grilled Chicken Wings
Our grilled chicken wings are simple, bold, and . If you’re looking for a reliable grilled chicken wings recipe, this method keeps it easy—season with salt and pepper, grill until crispy and juicy, and finish with a generous toss in Kinder’s Hot Honey Glaze Gold Label Chicken & Wing Dipping Sauce. It’s a simple approach packed with flavor and great if you're looking for dependable results for chicken wings on the grill.
Ingredients
For the Brine (optional)
8 cups cold water
¼ cup kosher salt
2 Tbsp sugar
1 Tbsp Kinder’s The Blend Seasoning
For the Wings
3 lbs chicken wings, flats and drums separated
2 Tbsp olive oil
2 tsp kosher salt
For Finishing
Instructions
(Optional Step) If brining, combine water, salt, sugar, and The Blend in a large bowl or container. Stir until dissolved. Submerge the wings completely and refrigerate for up to 8 hours. Brining seasons the wings throughout and helps them retain moisture during grilling.
Rinse the wings under cold water and pat completely dry with paper towels. For even better skin texture, let the wings sit uncovered in the refrigerator for 1 to 2 hours to dry out the surface before grilling.
Preheat your grill for two-zone cooking. Target grill temperature should be around 400°F overall. This is the most important step in grilling wings successfully.
Pat the wings very dry. Place them in a large bowl, drizzle with olive oil, and season evenly with salt. Toss until coated.
Place the wings on the cooler, indirect side of the grill first. Close the lid. Cook for 20–25 minutes, flipping every 8–10 minutes. Keep the lid closed as much as possible to maintain steady heat. This stage renders fat slowly and builds flavor without burning the skin.
Once the wings reach about 140–145°F internally, move them to the hot side of the grill. Grill over direct heat for 3–5 minutes per side, flipping frequently to prevent flare-ups. If flames rise from dripping fat, move the wings back to the cooler side until the flames settle.
Cook until the wings reach 175–185°F internally, then remove the wings from the grill and transfer to a large bowl. Toss with Hot Honey Glaze Gold Label Chicken & Wing Dipping Sauce until evenly coated.
Serve immediately while hot, sticky, and crisp.
PRO TIPS:
Moisture is the enemy of crispy skin, make sure you are drying the skin thoroughly
Wings are best at this higher finishing temperature because it breaks down connective tissue and creates tender meat with crisp skin.
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Grilled Chicken Wings
Our grilled chicken wings are simple, bold, and . If you’re looking for a reliable grilled chicken wings recipe, this method keeps it easy—season with salt and pepper, grill until crispy and juicy, and finish with a generous toss in Kinder’s Hot Honey Glaze Gold Label Chicken & Wing Dipping Sauce. It’s a simple approach packed with flavor and great if you're looking for dependable results for chicken wings on the grill.
Ingredients
For the Brine (optional)
8 cups cold water
¼ cup kosher salt
2 Tbsp sugar
1 Tbsp Kinder’s The Blend Seasoning
For the Wings
3 lbs chicken wings, flats and drums separated
2 Tbsp olive oil
2 tsp kosher salt
For Finishing
Instructions
(Optional Step) If brining, combine water, salt, sugar, and The Blend in a large bowl or container. Stir until dissolved. Submerge the wings completely and refrigerate for up to 8 hours. Brining seasons the wings throughout and helps them retain moisture during grilling.
Rinse the wings under cold water and pat completely dry with paper towels. For even better skin texture, let the wings sit uncovered in the refrigerator for 1 to 2 hours to dry out the surface before grilling.
Preheat your grill for two-zone cooking. Target grill temperature should be around 400°F overall. This is the most important step in grilling wings successfully.
Pat the wings very dry. Place them in a large bowl, drizzle with olive oil, and season evenly with salt. Toss until coated.
Place the wings on the cooler, indirect side of the grill first. Close the lid. Cook for 20–25 minutes, flipping every 8–10 minutes. Keep the lid closed as much as possible to maintain steady heat. This stage renders fat slowly and builds flavor without burning the skin.
Once the wings reach about 140–145°F internally, move them to the hot side of the grill. Grill over direct heat for 3–5 minutes per side, flipping frequently to prevent flare-ups. If flames rise from dripping fat, move the wings back to the cooler side until the flames settle.
Cook until the wings reach 175–185°F internally, then remove the wings from the grill and transfer to a large bowl. Toss with Hot Honey Glaze Gold Label Chicken & Wing Dipping Sauce until evenly coated.
Serve immediately while hot, sticky, and crisp.
PRO TIPS:
Moisture is the enemy of crispy skin, make sure you are drying the skin thoroughly
Wings are best at this higher finishing temperature because it breaks down connective tissue and creates tender meat with crisp skin.