Summer BBQ – Grilled Wings

posted by Brandon
June 20, 2014

Summer BBQ Sketch

Just in time for your 4th of July party….you can thank us later.

 A new series from the Blue Pony team. Summer BBQ. Throughout the summer we’ll be posting recipes and techniques to some of our favorite foods to enjoy with friends and family. So, grab a cold one and let’s get grilling!


grilled wings


How do you make buffalo wings even better? By grilling them. Once I had these, I knew there was no turning back! They don’t even need any sauce they’re so flavorful with a dry rub. Perfect for your next back yard BBQ.

Makes 2 dozen wings

If you buy whole wings, cut them into 2 pieces before brining. Don’t brine the wings for more than 30 minutes or they’ll be too salty.


  • 1/2 cup salt
  • 2 pounds chicken wings, wingtips discarded
  • 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon pepper
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon sugar


1. Dissolve salt in 2 quarts cold water in large container. Prick chicken wings all over with fork. Submerge chicken in brine, cover, and refrigerate for 30 minutes.

2. Combine cornstarch, pepper, chili powder, paprika, garlic powder, oregano, and sugar in bowl. Remove chicken from brine and pat dry with paper towels. Rinse and dry bowl. Transfer wings to now-empty bowl and sprinkle with cornstarch mixture, tossing until evenly coated.

3A. For a charcoal grill: Open bottom vent completely. Light large chimney starter half filled with charcoal briquettes (3 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

3B. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-low. (Adjust burners as needed to maintain grill temperature around 350 degrees.)

4. Clean and oil cooking grate. Grill wings (covered if using gas), thicker skin side up, until browned on bottom, 12 to 15 minutes. Flip chicken and grill until skin is crisp and lightly charred and meat registers 180 degrees, about 10 minutes. Transfer chicken to platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Serve.


BrandonFeaturedBrandon Geisel
is a Designer at Blue Pony

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