Category: Wings

Air Fryer Blackened Wings

I love a good air-fried dry wing. The air fryer does a great job crisping up the skin while leaving the meat moist and tender. Although these air fryer blackened wings don’t have sauce, they definitely do not lack flavor. Blackening seasoning adds a nice spicy, herbal kick to wings. To me its like roasted chicken, only elevated. A lot. These are great wings. And beyond easy to make.

Air Fryer Blackened Wings

Double-Seasoned Deliciousness

I like to season my air fryer blackened wings twice. Once, before cooking. I can do that with these seasoning without fear of the seasoning burning because it doesn’t contain any sugar. The seasoning will get nice and toasted while the wings cook. And it imparts a great flavor to the skin and meat.

I season my wings again hot out of the air fryer. While the wings are still a little ‘wet’ from the fat cooking. Yep. Fat. Well, that’s what that is. And it helps seasoning still well. So I load up. No boring bites for me. Nothing but flavor in each and every one.

Got Seasonings?

You have to take care of your dry seasonings. In return, they’ll take care of you by always being ready the next time you need them! Protect seasonings from the four main enemies of flavor: heat, light, air, and moisture. Never store them above the stove or oven, where steam and temperature swings cause caking and quick degradation. If you have a problem with high humidity causing your dry seasonings to cake, try adding a silica gel packet to the containers to remove moisture.

My Trusty Companion

My air fryer isn’t fancy. It doesn’t have any bells and whistles. Well, ok, it does have a bell when the timer goes off but that’s it. I don’t even use the timer actually. I use a timer on my phone that has two countdowns: one for 12 minutes and one for 6 minutes. That’s all I ever need to get perfect wings each and every time!

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Also try some air fryer Thousand Island wings.

Air Fryer Blackened Wings
Print Recipe
5 from 1 vote

Air Fryer Blackened Wings

Delicious flavor and crispy skin!
Prep Time15 minutes
Cook Time30 minutes
Total Time1 hour
Course: Appetizer
Cuisine: American
Keyword: wings
Servings: 4
Calories: 503kcal

Equipment

Ingredients

For the wings

  • 2 pounds  chicken wings flats and drumettes separated, tips saved to make stock
  • Blackening seasoning from below or use store-bought

For the blackening seasoning

Instructions

For the blackening seasoning

  • Combine all ingredients. If your ingredients are lumpy you may want to grind the mix using a mortar and pestle or pulse them a few times in a blender.

For the wings

  • Season the wings with the seasoning mix.
  • Preheat your air fryer to 350 F.
  • Working in batches if needed, air fry the wings for 12 minutes.
  • Flip the wings and air fry another 12 minutes.
  • Turn the air fryer temperature to 400 F and fry another 6 minutes or until the wings are golden brown.
  • Remove the wings and toss in more seasoning.

Notes

 The ingredients for the blackening seasoning make more than you’ll need. Store unused seasoning in an air-tight container.

Nutrition

Calories: 503kcal | Protein: 42g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 166mg | Potassium: 354mg | Vitamin A: 333IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Old School Backyard BBQ Wings

One of my favorite childhood memories is of the backyard BBQs our neighborhood would have. A charcoal grill, chicken, and BBQ sauce. Oh sure there were things like potato salad and chips, too, but even as a kid I was all about that BBQ chicken. Well, nothing has changed really since then. Except now, instead of legs or chicken quarters, I lean towards grilling chicken wings. And lots of them. There’s still nothing fancy going on here. Prep time is minimal. Cook time is fairly short. But these old school backyard BBQ wings hit the spot just like the chicken off the grill oh so many years ago!

Old School Backyard BBQ Wings

Don’t Over-Think It.

Like I said, there’s nothing fancy going on with these old school backyard BBQ wings. There’s no need to some $10/bottle wing seasoning. Or a high-fallutin’ BBQ sauce. Get that cheap stuff that’s been around for decades. There’s a reason it’s lasted that long. Get that. I went with Kraft BBQ sauce because that’s what there was when I was a kid. And it’s still around now. Why? Because it’s good. A sauce isn’t going to stay around that long unless it’s good. It’s the right price, too. Grab some. Grab a lot!

Get That Char

I really like to put my sauced wings directly over the hot coals just before removing them. I like to ‘set’ the sauce and get a little char on the wings. A little crunch. Not too much, I don’t want to burn them and get that burned taste. But a little char is good. It adds a bit of crunch. It adds a bit of caramelization.

I think that char thing kinda comes from the backyard BBQ days. Seems like there might have beers involved by the grownups then. And I think sometimes the already-sauced chicken spent a little extra time on the grill. Maybe a little more than expected. Well, I happen to like that so I still do it today! Yeah, the beer part too!

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If you’re looking for extra-crispy wings from your charcoal grill, I can’t recommend using a Vortex BBQ enough!

Also try my delicious chili crisp wings made on the Vortex!

Old School Backyard BBQ Wings
Print Recipe
5 from 1 vote

Old School Backyard BBQ Wings

Crispy spicy deliciousness!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Appetizer
Cuisine: American
Keyword: grilled wings
Servings: 2
Calories: 1229kcal

Equipment

Ingredients

Instructions

  • Sprinkle the seasoning over the wings. Using your hands, toss the wings to coat.
  • Load up the charcoal chimney about 3/4ths of the way with charcoal and light. Once the charcoal is all lit and lightly covered in ash, dump the coals into the grill along one side. This will create two zones: a hot direct heat zone over the coals and a cooler indirect heat zone for the wings.
  • Add the charcoal grate and close the grill. Oven the top and bottoms vents all the way. Let the grill preheat for 5.
  • Place the wings on the indirect heat side of the grill. Close the lid and turn so that the vent is above the wings.
  • Cook until the wings are lightly browned and crispy, usually 45 minutes.
  • Brush the tops of the wings with BBQ sauce the last 10 minutes of cooking. Close the lid and cook another 5 minutes.
  • Flip the wings and brush with more sauce. Close the lid and cook another 5 minutes.
  • If desired, place the wings directly over the coals to get a little char on them for 1-2 minutes.
  • Serve hot.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

Calories: 1229kcal | Carbohydrates: 5g | Protein: 84g | Fat: 96g | Saturated Fat: 35g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 35g | Trans Fat: 2g | Cholesterol: 410mg | Sodium: 1083mg | Potassium: 852mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2860IU | Vitamin C: 4mg | Calcium: 430mg | Iron: 6mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Buff-a-cue Wings

Sometimes it’s the easy, simple things that taste the best. These Buff-a-cue wings came out fantastic. The sauce takes literally no time at all to make. And it’s totally up to you how to ‘make it your own’. Use a spicy BBQ sauce. Or a smoky one. Or a bourbon-flavored one. Whichever you prefer. Change it up from day-to-day. Ditto the Buffalo sauce. Mild one day. Crazy hot the next. Do you. You can’t go wrong with these wings.

Buff-a-cue Wings

Wing Bar

These Buff-a-cue wings would be great for a crowd. You can set up a variety of wing stations, each with a different flavor. Without breaking the bank or spending a lot of time making sauces. It’s an easy way to satisfy those like have a sweet tooth. And those that like it spicy. So grab a few bottles of BBQ sauce and a few bottles of Buffalo sauce next time you’re at the store, and get to making some great wings!

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Also try my oven-baked Buffalo wings. They’re great for a crowd, too!

Buff-a-cue Wings
Print Recipe
5 from 1 vote

Buff-a-cue Wings

These Buff-a-cue wings would be great for a crowd.
Inspired by a recipe from Sweet Baby Rays
Prep Time15 minutes
Cook Time45 minutes
Course: Appetizer
Cuisine: American
Keyword: BBQ, Buffalo wings
Servings: 6
Calories: 631kcal

Equipment

Ingredients

For the wings

  • 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock

For the sauce

Instructions

For the sauce

  • Place all ingredients into a small saucepan over medium heat.
  • Bring to a boil, stirring, then reduce heat to a simmer and continue simmering and stirring for 2 minutes.
  • Remove from heat while making the wings.

For the wings

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

Calories: 631kcal | Carbohydrates: 18g | Protein: 42g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 935mg | Potassium: 405mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 359IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Dry Buffalo Wings using the Vortex

I love cooking chicken wings on my charcoal grill using the Vortex. I always get crispy, moist, tender wings using the Vortex. The wonderful chicken dark meat has a slight smokiness to it. The wings have a great grilled flavor that I don’t want to hide with a bunch of sauce or seasoning. But a little added flavor is a good thing. That’s why I love my dry Buffalo wings using the Vortex. I have total control on how much seasoning I add.

These wings are not served covered in sauce. Instead they are served dry. Just seasoned. That’s it. That’s all they need!

Dry Buffalo Wings using the Vortex

Crispy Skin. Still.

One of the great things about dry Buffalo wings using the Vortex is that the skin stays crispy. Crazy crispy, in fact. You don’t always get that with sauced wings. I think dry wings are a great thing. They’re always a welcome change from sauced wings.

No Sugar Zone

I recommend not using any kind of seasoning containing sugar. The high heat of the Vortex may cause it to burn. If you really want that sweetness, add the seasoning only after the wings have cooked. You can just use salt and pepper for seasoning during cooking.

Want More Smoke?

If you want your wings to have a bit more smokiness to them, and not just what you get from the charcoal, add a chunk of wood over the center of the Vortex. Do it early on, not long after you’ve lit the charcoal, to give the wood time to catch on and start generating smoke. If you think you’re getting more smoke than you want, just remove the wood chunk. Make sure you put it somewhere non-combustible as it will smolder for a long time!

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Also try my duck fat chicken wings using the Vortex.

Dry Buffalo Wings using the Vortex
Print Recipe
5 from 1 vote

Dry Buffalo Wings using the Vortex

Perfect wings every time.
Prep Time3 hours
Cook Time45 minutes
Course: Appetizer
Cuisine: American
Keyword: grilled wings
Servings: 6
Calories: 80kcal

Equipment

Ingredients

Instructions

  • Place the wings into a large resealable container or baggie.
  • Add the oil and half of the seasoning. Seal and shake to coat well.
  • Refrigerate for 3 hours.
  • Place the Vortex into the center of your grill. Open the bottom vents on your grill by 1/3, while keeping the top vent open completely.
  • Light a charcoal chimney full of charcoal. Alternatively, you can fill your Vortex with charcoal and light them inside the unit.
  • Let the charcoal get fully ashed over then add to the Vortex.
  • Add the chicken. For the flats have the skin side up, and for the drumettes keep the meaty part away from the fire.
  • Close the grill and cook for 15 minutes.
  • Rotate the lid 90 degrees and cook for another 15 minutes.
  • Flip the wings. Rotate the lid another 90 degrees and cook 15 more minutes.
  • Check if the wings are as crispy as you like. If not, rotate the lid another 90 degrees and cook another 15 minutes.
  • Transfer wings to a bowl and toss with more of the seasoning.

Notes

I’ve not found that rotating the grill has any effect on how great this wings turn out. So don’t sweat it if you forget to do it.

Nutrition

Calories: 80kcal | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Iron: 0.002mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Cool Ranch Doritos Wings

I did it. I made Cool Ranch Doritos wings. Darn right I marked this day on my calendar. Because it was a glorious day. I used the same font size that I use to mark our yearly wedding anniversary and my wife’s birthday. Why? It’s a day of wing greatness. Crunchy. A touch of Cool Ranch seasoning. These double-cooked wings came out fantastic. And different. You can’t ignore the ‘wow’ factor when these goodies come out of the fryer! And you’ll definitely say ‘wow’ when you take that first bite!

Cool Ranch Doritos Wings

Double-Cooked Greatness

Unlike normal breaded wings, these Cool Ranch Doritos wings are double-cooked. First they are cooked ‘naked’. No batter. Doesn’t matter how they are cooked as long as they are done. Oven. Air fryer. Grill. Whatever. However. Doesn’t matter. Then you batter them in Dorito greatness and deep-fry them just long enough to warm up the wings and get the coating nice and golden brown delicious. You don’t want to over-deep-fry them, though. You don’t want the wonderful chip coating to burn. Or get dark brown. Golden brown and delicious (GBD) is what you’re after here. So keep an eye on them as they bask in the oil. You can always cook them longer. You can’t un-cook them!

Choose Your Dorito

I went with Cool Ranch Doritos because they are tied for being my favorite. Tied with taco. And nacho. You can use any Dorito flavor you want. Or do some of each. Make a Dorito-coated wing flight! Score!

Blender Time

When it’s time to make your Doritos coating, you’re aiming for a nice texture to the chips. Not a fine powder. We aren’t making cornstarch here. More like a breadcrumb texture is what you’re after. So don’t over-do it. Like with cooking the wings, you can always pulse them a few more times in the blender, but you can’t un-pulse them!

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Also try Grippo’s-crusted wings!

Cool Ranch Doritos Wings
Print Recipe
5 from 1 vote

Cool Ranch Doritos Wings

Crunchy Dorito greatness!
Prep Time1 day 15 minutes
Cook Time5 minutes
Course: Appetizer
Cuisine: American
Keyword: deep-fried, wings
Servings: 6
Calories: 746kcal

Equipment

Ingredients

Instructions

  • Cook the wings the day ahead. You don't want to cook them naked, or just lightly seasoned. I recommend grilling, smoking, deep-frying, baking or air-frying. Do not use any batter or coating. You can season them but don't over-do it as you don't want to drown out the Ranch Doritos coating. When the wings are done, place in an air-tight container and refrigerate overnight.
  • Heat 2-3" of oil to 350 F in a deep fryer or Dutch oven. While the oil is heating set the wings out at room temperature.
  • Working in batches, place the chips into a blender and process until they have a breadcrumb-like consistency.
  • In a large bowl, combine the processed chips, flour, salt, pepper and garlic powder.
  • In a small bowl or pie plate, whisk together the eggs.
  • Working in batches as needed, dip the wings in the eggs. Shake off any excess.
  • Dip wings in breading and coat evenly. Shake off any excess.
  • Again dip the wings in the eggs. Shake off any excess.
  • One more time into the breading. Shake off any excess.
  • Deep-fry the wings for 3 minutes. You're just getting the coating nice and crunchy and golden brown and heating the wings.
  • Transfer to a paper towel-lined plate to drain.
  • Serve hot.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

Calories: 746kcal | Carbohydrates: 56g | Protein: 39g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 240mg | Sodium: 848mg | Potassium: 390mg | Fiber: 6g | Sugar: 3g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 4mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Crispy Wings using a Griddle

Wowsa. I really wasn’t expecting that these crispy wings using a griddle would be so tasty, so moist, and so tender. Really, I’m not sure what I expected. Not wing greatness, that’s for sure. But I really enjoyed them. This was my first time using my outdoor griddle for wings, and I can definitely say it won’t be the last. Not even close. What a great way to make fantastic wings, with minimal fuss, and great results.

Crispy Wings using a Griddle

Any Griddle Will Do

I decided to make these crispy wings using a griddle using a griddle insert on my large gas grill. I could’ve used one on a charcoal grill. Or a dedicated griddle such as a Blackstone or Weber Slate. Or even a cast iron pan on the grill would work. Heck, any place where you can heat up a bit of oil and fry some wings will produce the same great results. I’m sure I’ll try these on my griddle inside, too. The only downside to making them indoors is that they will splatter a bit. I mean, they splatter outdoors too, of course. And you’ll get some on you, too. But that’s just part of the experience, right?!

Crispy Wings from the Griddle

An All-Around Great Approach

The overnight dry brine of the wings is what gives them that crunchy skin. And it also imparts a lot of flavor. Don’t cut corners on it. You can use the same dry brining for cooking wings in a variety of ways, too. Not just on a griddle. These are great baked in an oven, grilled, or in an air-fryer. It’s a solid approach that won’t let you down.

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Got a gas grill? Read here how to make fantastic crispy wings on it, too! Or, a Char-Broil Big Easy (aka the best poultry cooker around)? Read here how to make great wings on it!

Crispy Wings from the Griddle
Print Recipe
5 from 1 vote

Crispy Wings using a Griddle

You can't go wrong with these wings.
Prep Time12 hours 15 minutes
Cook Time25 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: wings
Servings: 6
Calories: 568kcal

Equipment

Ingredients

Instructions

  • Pat the wings dry and place in a large bowl.
  • Sprinkle the wings with salt, baking powder and garlic powder. Toss to coat.
  • Place in the fridge (uncovered!) overnight.
  • Heat your griddle over medium heat.
  • Drizzle the wings with 1 tablespoon of the oil and toss to coat.
  • Add the wings to the griddle, being careful of the oil splattering.
  • Cook the wings 20-30 minutes, flipping often, until the skin starts to darken. If the wings get too dry add a bit more oil, again watching out for splatter.
  • You want to cook the wings to at least 165 F. For the best results, though, and the crunchiest skin, cook them to 195 F or even a bit higher.
  • Remove wings and toss with your favorite seasoning add back to the griddle, turning once, for 3 minutes total.
  • Toss wings with sauce before serving. Click here for our guide on how to sauce your wings.

Notes

If you’re saucing your wings with a refrigerated sauce, make sure you bring it to room temperature first or warm it over medium heat.

Nutrition

Calories: 568kcal | Carbohydrates: 1g | Protein: 42g | Fat: 43g | Saturated Fat: 11g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 175mg | Sodium: 1541mg | Potassium: 366mg | Fiber: 0.1g | Sugar: 0.02g | Vitamin A: 333IU | Vitamin C: 2mg | Calcium: 146mg | Iron: 2mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Catalina Wings

Creamy, yummy, great. With a hint of soy sauce. These Catalina wings more than hit the spot. I was amazed by how much I loved the flavor combination. Kinda like an Asian-inspired BBQ sauce. Easy as heck to make, too. If you’re looking for a simple wing sauce recipe that can be made from ingredients you already have in your fridge and pantry, this is it. It’s the only one you’ll need!

Catalina Wings

Make More

The sauce on these Catalina wings is great for more than wings. Slather it on grilled chicken breasts. On fried chicken sandwiches. Dip your nuggets in it. Brush it on ribs. It’s a great all-around sauce that has great flavor and the perfect consistency for just about any application.

You can make a spicy version of the sauce by simply stirring in some hot sauce or cayenne pepper. For a somewhat fancier version, try spicy soy sauce instead. It can be a little hard to find. Try your local Asian market or online if you can’t find it in your usual grocery store.

If you’re having trouble getting the onion powder to dissolve when stirring, just use a whisk. In a minute or two it’ll disappear into the sauce and you’re good-to-go!

No Fru-Fru Catalina Required

This recipe calls for Catalina salad dressing. You can make your own or buy it, like I did. There’s no reason to break the bank with it either. Just grab a bottle of Catalina. Name-brand, generic, store-brand, doesn’t matter.

Brrrrrr

If you have leftover sauce, just store it in a covered container in the fridge. When you’re ready to use it let it set out on the countertop for a good 30 minutes ahead of time. You do not want to put a cold sauce on hot wings. Ever!

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Also try my fiery Catalina wings.

Catalina Wings
Print Recipe
5 from 1 vote

Catalina Wings

The sauce on these Catalina wings is great for more than wings
Inspired by a recipe from Bake At Midnite
Prep Time15 minutes
Cook Time45 minutes
Course: Appetizer
Cuisine: American
Keyword: creamy, wing sauce
Servings: 6
Calories: 631kcal

Equipment

Ingredients

For the wings

  • 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock

For the sauce

Instructions

For the sauce

  • Place all ingredients into a small saucepan over medium heat.
  • Bring to a boil, stirring, then reduce heat to a simmer and continue simmering and stirring for 2 minutes.
  • Remove from heat while making the wings.

For the wings

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

Calories: 631kcal | Carbohydrates: 18g | Protein: 42g | Fat: 42g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 935mg | Potassium: 405mg | Fiber: 0.2g | Sugar: 15g | Vitamin A: 359IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Sale
Buffalo Wild Wings Milder Variety Bundle: Parmesan...
Buffalo Wild Wings Milder Variety Bundle: Parmesan…
  • MIld Sauces
  • Made for wings and more
$23.14
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Crispy Buffalo Wings using a Gas Grill

I’ve been wanting to make these crispy Buffalo wings using a gas grill for a while. It’s not that I don’t make chicken wings on a grill often. I do. Quite often, actually. But I use a thing called a Vortex BBQ and I make them on one of my charcoal grills. The Vortex helps me get amazingly crispy skin using very high temperatures. That’s not what I’m doing here, though. I wanted to prove that I can make fantastically crunchy skin wings without my Vortex, without charcoal. All on my gas grill. And boy did I. These great wings take just little effort, just a little time, and come out fantastic.

These wings are proof you can get deep-fried-like skin on a gas grill without cooking the heck out of the wings. Over-cooking, really. That’s one way to get crispy skin, for sure. Cook them until the skin dries out. It’ll have no choice but to get crispy then. Well, this ain’t those hammered wings. These are cooked perfectly. And they have crispy skin!

Crispy Buffalo Wings using a Gas Grill

It’s Super Easy

There are just two simple steps to making crispy Buffalo wings using a gas grill. First, you need to air dry the wings coated in seasoned baking powder (not baking soda) overnight in a fridge on a wire rack. This helps dry out the skin, making it easier to get it crispy later. And second, when it comes time to cook the wings, make sure you have your grill set up for direct and indirect cooking. You want one side super hot while leaving the gas off on the other side. That leaves you a less hot zone, called indirect grilling, to cook your wings without worrying about burning them. The high heat circulates around the wings helps crisp up the skin.

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Got a rotisserie for your gas grill? You can use it to make great wings too!

Gas Grilled Crispy Buffalo Wings
Print Recipe
5 from 1 vote

Crispy Buffalo Wings using a Gas Grill

Crispy Buffalo wing deliciousness!
Prep Time12 hours
Cook Time1 hour
Total Time9 hours
Course: Appetizer
Cuisine: American
Keyword: crispy, grilled wings
Servings: 2
Calories: 1019kcal

Equipment

Ingredients

For the wings

Instructions

For the wings

  • Place the wings in a large bowl or resealable container.
  • Combine the baking powder and Cajun seasoning.
  • Sprinkle half of the seasoning mix over the wings. Using your hands, toss the wings to coat.
  • Add the remaining seasoning and repeat.
  • Transfer the wings to a wire rack over a baking sheet. Place in the fridge 12 hours or overnight to dry out the skin.
  • Fire up your gas grill for two zone cooking. On one side, have the burners turned as high as they will go. This will be the direct heat zone. Leave the other side unlit. This will be the indirect heat zone, where you'll cook the wings. Give the grill plenty of time to preheat. You want maximum heat over the direct zone.
  • Place the wings on the indirect heat side of the grill.
  • Cook until the wings are lightly browned and crispy, usually 45 minutes. Check them after 30 minutes since cook times will vary depending on your grill and conditions (wind can make them take longer).
  • Transfer the wings to a large bowl. Pour as much sauce as desired over the wings and toss to coat. Serve hot.  Click here for our guide on how to sauce your wings.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

Calories: 1019kcal | Carbohydrates: 3g | Protein: 84g | Fat: 73g | Saturated Fat: 20g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 349mg | Sodium: 2809mg | Potassium: 777mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 2144IU | Vitamin C: 3mg | Calcium: 414mg | Iron: 6mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Buffalo Wild Wings Milder Variety Bundle: Parmesan...
Buffalo Wild Wings Milder Variety Bundle: Parmesan…
  • MIld Sauces
  • Made for wings and more
$23.14
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Crispy Baked Wings

Ahhhhhh. Yes. These crispy baked wings are my kind of wings. Baked wings didn’t used to be my kind of wings. Not until this technique came along. Before this, I didn’t like the soft skin. The dried out meat. Nothing but wing sadness. Well, I’m not sad any more! Just a little seasoning and time in the oven and I’ve got nicely crisped-up wings. Grab some of my favorite sauce and I’m good-to-go!

Crispy Baked Wings

It’s Party Time!

You can make a big ole batch of crispy baked wings in no time. Or you can make a personal-sized batch. Whichever you prefer, it’s easy no matter how many you make. This is the perfect recipe for a crowd. While the wings are cooking to perfection grab (or make!) a few different flavors of sauces and make a wing bar!

Melinda's Craft Wing Collection - Gourmet Wing...
Melinda’s Craft Wing Collection – Gourmet Wing…
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The One Key To Success

As simple as they are to make, these wings do require that you do one thing right when you are preparing them and that’s make sure they are dry before adding the baking powder and pepper mixture. If you see the baking powder making a dough-like puddle at the bottom of your bowl you do not have the wings dry enough. Take the time to make sure you get them dry. The wings will get crispier and taste better if you do!

Also try my extra-crispy air fryer wings!

Crispy Baked Wings
Print Recipe
5 from 1 vote

Crispy Baked Wings

Crispy, flavorful wings cooked in the oven!
Prep Time15 minutes
Cook Time1 hour
Course: Appetizer
Cuisine: American
Keyword: baked wings, crispy
Servings: 8
Calories: 505kcal

Equipment

Ingredients

Instructions

  • Preheat your oven to 250 F.
  • Line a large baking sheet with foil.
  • Lightly spray a wire rack with non-stick spray and place on the baking sheet.
  • Pat the wings dry and place into a large bowl.
  • Combine the baking powder and black pepper. Sprinkle half of the mixture over the wings. Using your hands, mix and coat the wings.
  • Sprinkle the wings with the remaining baking powder mixture and again mix and coat using your hands.
  • Transfer the wings to the baking rack.
  • Bake on the lowest rack in the oven for 30 minutes.
  • Turn the oven temperature up to 425 F and move the baking sheet to the top rack in your oven. Bake for 15 minutes.
  • Using a tong, flip the wings and bake another 15 minutes.
  • Remove wings and transfer to a large bowl. Drizzle with your favorite wing sauce and toss to coat. Click here for our guide on how to sauce your wings.
  • Serve.

Notes

Serve with your favorite dipping sauce on the side, if desired.

Nutrition

Calories: 505kcal | Carbohydrates: 1g | Protein: 42g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 175mg | Sodium: 484mg | Potassium: 356mg | Fiber: 0.04g | Sugar: 0.001g | Vitamin A: 334IU | Vitamin C: 2mg | Calcium: 204mg | Iron: 2mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

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Buffalo Wild Wings Milder Variety Bundle: Parmesan...
Buffalo Wild Wings Milder Variety Bundle: Parmesan…
  • MIld Sauces
  • Made for wings and more
$23.14
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How To Make Perfect Wings using a Vortex

I cook up a LOT of chicken wings. Sometimes I make them in the deep fryer, sometimes on the charcoal grill, sometimes on the gas grill, sometimes on the smoker, and often on the Char-Broil Big Easy. I love them any way, any time. One of my favorite ways to prepare wings is using a Vortex on my charcoal grill. This simple device gets your grill screamin’ hot, perfect for making those great crispy wings we all love. So grab a Vortex and read on! This is how to make perfect wings using a Vortex!

How To Make Perfect Wings using a Vortex

The Search…

I am always on a quest for the next best wing cooking idea. Recently, I discovered the best way for making crispy wings on the Char-Broil Big Easy, which came out fantastic. But, I was still looking for the best way to get crispy wings on my charcoal grill. That’s when I discovered the Vortex and Vortex chicken wings are amazing. The Vortex is an insert for your grill that let’s you concentrate the charcoal heat, making for an incredibly hot fire. As you can see below, the wings ring the Vortex, getting super hot and in just a while, crispy. And it couldn’t get any easier.

Best Thing Ever…

I couldn’t be more happy with my Vortex purchase. I purchased the small-sized model, which works fantastic on my old 18″ Weber kettle and 22″ Weber Performer grills. But, a larger model is available for the 22″-26″ cookers.

Since I originally posting this recipe, I’ve made wings on my Vortex hundreds of times. I’ve found that rotating the lid isn’t so critical (specially when cooking on a smaller grill such as the Jumbo Joe). For a little smoky flavor, throw a nice chunk of your favorite wood (I like hickory or cherry) over the Vortex about 5-10 minutes before you put your wings on. You don’t want ‘raw’ smoke on your wings, so let the wood smolder a bit first.

Vortex Small (in) Direct Cooking Charcoal Grill...
Vortex Small (in) Direct Cooking Charcoal Grill…
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The Vortex isn’t just for high-heat cooking of wings. Check out the Vortex web site for tons of other ways you can cook using the insert.

My duck fat wings made using the Vortex are crazy good too!

How To Make Perfect Wings using a Vortex
Print Recipe
5 from 1 vote

Perfect Wings using a Vortex

Perfect wings every time.
Prep Time3 hours
Cook Time45 minutes
Course: Appetizer
Cuisine: American
Keyword: grilled wings
Servings: 6
Calories: 93kcal

Equipment

Ingredients

Instructions

  • Place the wings into a large resealable container or baggie.
  • Add the oil and seasoning. Seal and shake to coat well.
  • Refrigerate for 3 hours.
  • Place the Vortex into the center of your grill. Open the bottom vents on your grill by 1/3, while keeping the top vent open completely.
  • Light a charcoal chimney full of charcoal. Alternatively, you can fill your Vortex with charcoal and light them inside the unit.
  • Let the charcoal get fully ashed over then add to the Vortex.
  • Add the chicken as shown in the picture above. For the flats have the skin side up, and for the drumettes keep the meaty part away from the fire.
  • Close the grill and cook for 15 minutes.
  • Rotate the lid 90 degrees and cook for another 15 minutes.
  • Flip the wings. Rotate another 90 degrees and cook 15 more minutes.
  • Check if the wings are as crispy as you like. If not, rotate another 90 degrees and cook another 15 minutes.
  • Transfer wings to a bowl and toss with the wing sauce. Click here for our guide on how to sauce your wings.

Notes

I’ve not found that rotating the grill has an affect on how great this wings turn out. So don’t sweat it if you forget to do it.

Nutrition

Calories: 93kcal | Carbohydrates: 2g | Protein: 1g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 3mg | Potassium: 103mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 2216IU | Vitamin C: 0.04mg | Calcium: 10mg | Iron: 1mg

Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.

Sale
Buffalo Wild Wings Milder Variety Bundle: Parmesan...
Buffalo Wild Wings Milder Variety Bundle: Parmesan…
  • MIld Sauces
  • Made for wings and more
$23.14
Buy on Amazon