Discover how to make the perfect crispy chicken wings using just your kettle grill. From the ultimate base recipe to flavor-packed garlic Parmesan, these wings are juicy, tender, and irresistibly crispy.
Ingredients
1 kg / 2.2 lbs chicken wings (drumettes preferred)
1 tbsp peanut oil
- 1 tbsp PitmasterX Tweety seasoning
100 grams / 4 oz butter
20 g / 3/4 oz fresh parsley, finely chopped
2 cloves garlic, minced
30 g / 1 oz fresh Parmesan cheese, grated
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Start by separating the full chicken wings into drumettes, removing the tips and flats.
- Lay the drumettes out on a wire rack and let them air dry at room temperature.
- Meanwhile, fire up your BBQ. Set up the grill for indirect heat and stabilize the temperature at around 90°C (195°F).
- Place the wings on the grill and let them smoke and dry for about 30 minutes without any seasoning. The goal is to dry the skin to achieve maximum crispiness.
- After 30 minutes, remove the wings and let them cool slightly while you prepare for high heat grilling.
- Add more charcoal to the grill and increase the temperature to high. Use a heat barrier if needed to avoid direct radiation heat and place the grill grate at the highest level.
- Coat the wings lightly with peanut oil and sprinkle them evenly with Tweety seasoning.
- Place them back on the grill and cook for about 20 minutes, rotating every 5 minutes to ensure even crisping.
- You’ll know they’re done when the skin is crisp, the bones start to pop, and juices bubble under the skin. Test doneness by gently pushing the meat down off the bone – it should pull cleanly.
- For garlic Parmesan wings, melt hot butter and mix with minced garlic and chopped parsley. Toss the wings in a bowl with this mixture and add freshly grated Parmesan cheese, mixing well to coat.
