Grilled Chicken Wings

There’s just something about a plate full of grilled chicken wings that brings people together, whether it’s a game-day tailgate, a backyard barbecue, or a lazy afternoon by the pool. These wings are everything you want in a party snack: crispy on the outside, juicy on the inside, and packed with bold, smoky flavor. The secret? A quick homemade barbecue rub (so much better than store-bought) and a smart two-zone grilling method. First, the wings cook low and slow over indirect heat, eliminating worries about flare-ups and keeping them tender and juicy. Then they hit the hot zone to crisp up to golden, charred perfection. Serve them up with a trio of dipping sauces, and watch them disappear faster than you can say “pass the ranch.”

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How do you cut whole chicken wings?

If your grocery store only has whole chicken wings, don't worry. Cutting them yourself is easy, plus whole chicken wings are more cost-effective than buying pre-cut flats and drumettes anway. Place a wing skin-side down on a cutting board. Find the two joints: one between the drumette and the flat, and one between the flat and the tip. Use a sharp knife or a pair of kitchen shears to cut through each joint, aiming for the soft spot between the bones. You can throw the tips away or save them in the freezer for making this homemade chicken stock later.

What kind of dipping sauce is best for wings?

These wings are so flavorful, they don’t even need sauce, yet dunking is half the fun. Just about anything goes! This homemade ranch dressing is always a hit, and a good smoky barbecue sauce is a natural pairing. Want to kick things up? Serve them with your favorite Buffalo sauce! Check out this roundup of chicken wing recipes for even more inspiration.