Description
These seasoned wings balance blistered char and juicy meat with a bright honey-lemon finish — a reliable formula for weeknight dinners and summer grills.
Ingredients
Scale
- 1.2 kg (about 2.6 lb) chicken wings, split at the joint into flats and drumettes
- 10 g (2 tsp) kosher salt for dry-brining
- 5 g (1 tsp) baking powder (aluminum-free)
- 15 ml (1 tbsp) neutral oil (grapeseed or canola)
- 6 g (1 tbsp) paprika
- 4 g (1 tsp) garlic powder
- 3 g (3/4 tsp) onion powder
- 2 g (1/2 tsp) black pepper, freshly ground
- 1 g (1/4 tsp) cayenne (optional)
- 1 medium lemon (zest + 30 ml/2 tbsp juice)
- 30 g (2 tbsp) honey
- 10 g (2 tbsp) fresh herbs (optional, chopped parsley or cilantro)
Instructions
- Pat the wings dry with paper towels. Sprinkle 10 g kosher salt and rub across all pieces. Refrigerate uncovered for 1 hour.
- Combine 5 g baking powder, 6 g paprika, 4 g garlic powder, 3 g onion powder, 2 g black pepper, and 1 g cayenne. Toss wings with 15 ml oil and then coat with the spice mix.
- Preheat your grill to 230–260°C (450–500°F) for direct heat and a cooler zone at 160–180°C (320–350°F).
- Sear wings over direct heat for 3–4 minutes per side until skin blisters and char spots appear.
- Finish over indirect heat, cooking 8–12 minutes, checking doneness at 74°C (165°F).
- Warm honey and lemon juice in a saucepan for 1–2 minutes. Toss wings in the glaze or brush lightly. Rest wings for 5 minutes before serving.
Notes
For best crispness, dry-brine wings for up to 24 hours in advance. Use an instant-read thermometer to ensure correct doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 3 wings
- Calories: 420
- Sugar: 6g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.5g
- Protein: 31g
- Cholesterol: 140mg