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If you’ve been looking for a new recipe for your chicken wings, you’re at the right place. These wings are juicy and burst with zest and a spicy kick. Make up a big batch the next time you’re having a party or going to a tailgate.
I've cooked this wing recipe on my grill at home numerous times for my family and friends. They all love it! This recipe will give you the crispiest and tastiest wings you've ever had. They're a must-try for your next grill session.
I used quite a few ingredients to give these chicken wings the spicy, garlicky full-flavor they ended up with.
I used my Traeger Timberline 1300 with Hickory Pellets heated to about 400 degrees F.
You can follow my video for step-by-step instructions for making these chicken wings. I kept this process simple and easy. It doesn’t take long to get these wings seasoned and ready to go on the grill.
Lay the wings on a cooling rack. Dry them and sprinkle a light layer of my Chicken Rub and Garlic Jalapeno Rub on both sides.
Put the spiced-up wings in the refrigerator and let them sweat for about an hour. This lets all the tastes from the rubs penetrate the meat.
Open a big baggie and sprinkle in the cornstarch, grated parmesan cheese, and baking powder. Then add my BBQ Chicken Rub and BBQ Garlic Jalapeno rub to the mix. Seal the bag up and shake all the ingredients together real good.
Fire up your grill to about 400 degrees so it’s ready when the wings are.
Take the wings out of the refrigerator and drop them into the baggie. Shake them around until they’re nicely coated on both sides.
Spray the rack with Duck Fat Spray and lay the wings back on it, shaking them off as you go. Lay them on the grill, spritz them with Duck Fat Spray, and let them cook for about an hour.
Melt the butter down in a small pot, then add the fresh minced garlic. Once the garlic browns, squeeze the juice from half a lemon into the pot. Reduce the heat, pour in the Killer Hogs Hot Sauce, and toss in the cracked black pepper. Stir it until it’s mixed. Right before you coat the wings, fold in your parmesan cheese and shake a few parsley flakes in.
By now, the wings should be nice and crispy. Pull them off the grill into a big bowl.
Pour the sauce into the bowl with the wings. Put a lid on it and toss them around.
Lay them on your serving tray and garnish them with fresh-grated parmesan and parsley flakes. Eat up!
These wings looked like money, buddy. The sauce lightly coated the wings, making every bite delicious. They were tender and crispy with a little heat and plenty of spice. The garlic and parmesan cheese added to the wings’ flavor profile, making them taste every bit as good as they looked.
2-6 wings per person is a good estimate if you’re taking them to a party or tailgate where there’s other appetizers. Be ready to bring the pan back empty, because these will hands-down be a huge crowd pleaser.
Royal Oak 100% Charcoal Hardwood Pellets
