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Grilled Chicken Wings Recipe
Ash Tyrrell

Grilled Chicken Wings Recipe

I just made these grilled chicken wings and I can’t stop thinking about them. The marinade soaks into the meat and gives each bite a lively, aromatic punch. I loved how the grill char and the bright citrus played against the warm spices.I just made these grilled chicken wings and I can’t stop thinking about them. The marinade soaks into the meat and gives each bite a lively, aromatic punch.
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Prep Time 15 minutes
Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 3 pounds chicken wings flats and drumettes, trimmed — fresh or fully thawed wings give the best texture and even grilling.
  • 1 large onion roughly chopped — blitzed in the marinade; onion enzymes help tenderize the meat and add savory depth.
  • 4 cloves garlic peeled — fresh garlic brightens the marinade; minced or blended with the onion works best.
  • 2 tablespoons olive oil — helps the marinade cling and encourages nice grill color.
  • 2 tablespoons lemon juice fresh — adds acidity to balance richness and helps with tenderizing.
  • 1½ teaspoons kosher salt — seasons deeply and helps the wing skin crisp up.
  • 1 teaspoon black pepper — freshly ground for best aroma.
  • 1 teaspoon Aleppo pepper or sweet paprika — a warm slightly fruity heat typical of Mediterranean/Middle Eastern profiles.
  • 1 teaspoon ground cumin — lends earthy warmth that pairs beautifully with lemon and garlic.
  • 1 teaspoon dried oregano — a characteristic Mediterranean herb for aromatic finish.
  • 1/4 cup plain Greek yogurt optional for a tangier, slightly creamier marinade — use if you want extra tenderness and tang.
  • 1 small bunch parsley chopped (for serving) — fresh herbs add color and a clean finishing note.

Method
 

  1. In a food processor, blitz the chopped onion, garlic, olive oil, lemon juice, spices, salt, and oregano until smooth. If using Greek yogurt, add it at the end and pulse until combined. The onion-based mixture both flavors and tenderizes the wings.
  2. Pat wings dry, then toss them in the marinade, rubbing it under the skin where possible. Cover the bowl or seal in a bag and chill for at least 30 minutes, ideally 2–4 hours or overnight for best infusion. Longer marinating gives deeper flavor and more tender meat.
  3. Heat your grill to medium or medium-high and oil the grates to prevent sticking. If using charcoal, let the coals reach steady medium heat so wings cook evenly without burning. A properly heated grill helps render the skin for crispy results.
  4. Place wings in a single layer over indirect or medium heat, turning every few minutes for even color. Cook until the skin is nicely charred and an instant-read thermometer reads at least 165°F in the thickest portion. Total grilling time can vary; allow patience for even cooking without flare ups.
  5. Let wings rest a few minutes off the heat so juices redistribute, then transfer to a serving platter. Sprinkle with chopped parsley and an extra squeeze of lemon if you like. Serve with cooling dips like tzatziki or a simple yogurt-garlic sauce to complement the spices.

Notes

  • I always pat the wings super dry before marinating; moisture prevents crisping.
  • I let the wings sit for at least 30 minutes in the fridge, but when I have time I marinate overnight — the flavor improves noticeably.
  • I avoid high flames; medium heat lets the fat render without burning the skin.
  • I like to reserve a small bowl of marinade (before adding raw chicken) to brush on at the end for extra gloss and flavor.
  • I check the temperature with an instant-read thermometer so I don’t overcook.