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Grilled Chicken Wings

Scott Phillips

Servings: four to six as an appetizer.

It’s easy enough to double or triple this recipe. Just be sure to do the same with the accompanying sauce.


Nutritional Information

  • Nutritional Sample Size based on five servings
  • Calories (kcal) : 87
  • Fat Calories (kcal): 31
  • Fat (g): 3
  • Saturated Fat (g): 1
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 37
  • Sodium (mg): 264
  • Carbohydrates (g): 0
  • Fiber (g): 0
  • Protein (g): 13


  • Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Season the wings with 1 tsp. salt and 1/4 tsp. pepper.
  • Rub the grill grate with oil. Grill the wings, covered on a gas grill or uncovered over a charcoal fire, flipping every couple of minutes, until they’re browned and crisp and completely cooked through, about 20  min.; if there are flare-ups, move the wings to another part of the grill. If the wings begin to burn at any point, reduce the heat to medium or transfer the wings to a cooler part of the grill.

    Use a sharp chef’s knife to split the wings at the joints, saving the middle section and drumette for grilling.

  • As the wings are done, transfer them to a large bowl. Stir the sauce and toss with the wings (unless the sauce recipe instructs otherwise). Serve immediately on a platter and with plenty of napkins.


Rate or Review

Reviews (3 reviews)

  • desertsage | 06/20/2013

    It's really fun to make several of the sauces to serve when guests are over - a potpourri of flavor. The finger food, saucy mash-up is a hit with kids and teens, too!

  • joyfullady | 09/03/2012

    Excellent! A family and guest favorite!

  • SusanCooks4u | 03/28/2010

    I barbequed these wings up for a superbowl snack. Ummmm good! When ever you choose a "Rosenfeld" recipe you are in for a taste treat!

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