Grilled Spicy Chicken Wings

  • Cooking Time: 1.5 to 2h total 1h smoke at 225°F 30–45 minutes at 375°F to crisp and finish
  • Serving: 4-6
  • Difficulty: Easy

Ingredients:

Wings:

  • 3 lbs chicken wings (drumettes and flats)

  • 1 tbsp baking powder (for crispy skin)

  • 1 tsp salt

  • 1 tsp black pepper

  • 1 tsp garlic powder

  • 1 tsp smoked paprika

  • ½ tsp cayenne pepper (adjust to taste)

Spicy Sauce (Toss or Drizzle):

  • ¼ cup hot sauce (Frank’s, Cholula, or your fave)
  • 2 tbsp melted butter
  • 1 tbsp honey
  • 1 tsp sriracha (optional for extra heat)
  • 1 tsp garlic powder
  • 1 tsp apple cider vinegar or lime juice

Estimated Nutrition (Per Serving – ~5–6 wings)

  • Calories: ~430 kcal
  • Protein: ~30g
  • Fat: ~28g
  • Saturated Fat: ~8g
  • Carbs: ~5g
  • Sugars: ~2g
  • Sodium: ~650mg 

Note: Values vary depending on sauce amount and wing size.

 Instructions:

1. Preheat Pellet Grill:

  • Set grill to 225°F using hickory, oak, or mesquite pellets for deep smoky flavor.

2. Prep the Wings:

  • Pat wings dry and toss with baking powder, salt, pepper, paprika, garlic powder, and cayenne.

  • For max crispiness, let them sit uncovered in the fridge for 1 hour (optional).

3. Smoke the Wings:

  • Place wings directly on grill grates and smoke at 225°F for 1 hour.

4. Finish Hot:

  • Increase grill temp to 375°F and cook another 30–45 minutes, flipping once.

  • Wings should be crispy and 180–190°F internal temp for perfect texture.

5. Toss in Spicy Sauce:

  • Whisk together hot sauce, butter, honey, garlic, and vinegar.

  • Toss wings in the sauce or drizzle just before serving.

6. Serve:

  • Garnish with green onions, sesame seeds, or ranch/blue cheese dip on the side.

Pro Tips:

  • Baking powder is the key to crispy wings on the grill—don’t skip it!
  • Try different hot sauces (chipotle, habanero, buffalo) to customize heat level.
  • Want a sweet & spicy combo? Add a splash of maple syrup or peach preserves to the sauce.