Barbecue Chicken Wings
Are you a big wing fan? I am, but the kind you get in your local bar are likely deep fried before being tossed in that buffalo, teriyaki, or barbecue sauce. That, I’m NOT a fan of. I love fried foods, but for wings? I HIGHLY prefer them grilled. The skin gets crispy, the meat stays moist, and you get that amazing barbecue flavor that deep frying just don’t touch.
Because Seattle is evidently awesome is EVERY way, our “winter” grilling experience consisted of bright sunshine and temps that got up into the 60’s.
We’ll take it!
Good wings start with good seasoning though, so make sure you take those fresh wings and coat them liberally with your favorite seasoning mix. We love a combination of garlic powder, onion powder, seasoning salt, cayenne pepper, and paprika.
Grill the wings over medium low heat. Low and slow for these! They take time to cook fully and let that skin crisp up. Use a meat thermometer if you aren’t sure they are done. Grills vary in cooking times. It took ours about 15 minutes to cook fully.
Once they are done, take them off the grill and let cool for a minute. Some of my kids like them plain and unsauced.
But most of them love their wings messy!
When we make wings, we usually make a meal out of it and serve 6-8 wings per person along with a salad and starch of some kind.
My Easy Cheesy Orzo would be perfect with this!
These were amazing!
- fresh chicken wings
- liberal amounts of:
- garlic powder
- onion powder
- seasoning salt
- barbecue sauce
- Preheat grill to medium low.
- Mix seasonings together, and toss with wings to liberally season.
- Grill over medium low heat for 15-20 minutes, turning frequently. Make sure wings are fully cooked before removing from grill. Cooking times vary.
- Let cool for 5 minutes, and toss with barbecue sauce.
- Serve with cheesy orzo and a salad.
Amount Per Serving:Calories: 311 Total Fat: 15g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 10g Cholesterol: 120mg Sodium: 1400mg Carbohydrates: 22g Fiber: 3g Sugar: 12g Protein: 22g