The NFL playoffs are firing up and so are grills at game day parties everywhere. There will be “chicken wings” on menus but these are a little different. Instead of the traditional hot wing pieces of “drumettes” and “wingettes”, these use whole chicken wings.
It’s cold and possibly snowy wherever you are and you probably don’t want to drag your grill out. Good news, you don’t have to. You can do this one in your oven, if you have to. But they are even better roasted on your grill.
Fire Roasted Chicken Wings
Adapted from Adam Perry Lang’s BBQ25
- 24 chicken wings (whole wings, not wing parts)
For the marinade
- 1 Tbsp kosher salt
- 1.5 tsp black pepper, coarsely ground
- 1 tsp garlic powder
- 1 Tbsp peanut oil
- 1 Tbsp Worcestershire sauce
- 1 Tbsp red wine vinegar
- 1 Tbsp hot sauce
For the BBQ glaze
- 1 cup BBQ sauce (use your favorite)
- 2 Tbsp brown sugar
- 1/4 tsp cayenne pepper
- Combine the marinade ingredients and marinate the wings for 1-3 hours.
- Preheat your grill to 300f for indirect heat* (or your oven).
- Drain the wings and pat them dry. Take the wing tip and tuck it behind the other end of the wing (the “drumette”.
- Place the wings on your grill (or in your oven) for 1 hour.
- Remove the wings and toss a large bowl with the BBQ glaze ingredients.
- Raise the grill (or oven…you really aren’t using your oven are you? ha ha) temp to 400f.
- Cook the wings for another 30 minutes.
- Eat and enjoy!
- Indirect heat is where you put the hot coals on one side of the grill and cook your food on the other side while the grill lid is closed so the meat “fire roasts” instead of grilling.