Ingredients
Scale
- 2 lbs chicken wings (whole or separated into drumettes and flats)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon honey
- 1 tablespoon fresh lemon juice
- Optional: fresh thyme or rosemary for garnish
Instructions
- Rinse and pat dry chicken wings. Separate if desired.
- Whisk olive oil, garlic, paprika, chili powder, salt, pepper, honey, and lemon juice in a large bowl.
- Toss wings in marinade until evenly coated. Cover and refrigerate for at least 1 hour.
- Preheat grill to medium-high heat (375°F to 400°F). Oil grates.
- Place wings on grill, cooking with lid closed for 10-12 minutes per side.
- Flip once, avoiding excessive turning. Cook until internal temp reaches 165°F.
- Remove from grill and rest 5 minutes before serving. Garnish with herbs if desired.
Notes
- For extra crispy skin, dry wings thoroughly before marinating.
- Adjust spices to taste—add heat with cayenne or sweetness with maple syrup.
- Use indirect heat if wings start charring too quickly.
- Serve with dipping sauces like ranch or blue cheese.
- Prep Time: 15 minutes
- Cook Time: 1-4 hours (recommended)
- Category: Appetizer / Main Dish
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 3g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0.5g
- Protein: 22g
- Cholesterol: 75mg