This recipe for flame-grilled chicken wings will make you think ‘Where has this been all my life?’ as soon as you take that first juicy bite. You’ve been making chicken wings wrong this whole time!

It’s perfect for game days, any finger-food-friendly party, or just an easy meal on the grill while patio side on a perfect summer afternoon.

So easy to make (even for those who are not yet grill masters), and absolutely perfect for grilling season. So save this recipe and make it the next time you fire up the grill.

Let’s make these Flame-Grilled Chicken Wings!

Grab one of those large party packs of chicken wings that are about 4 lbs. Cut each wing into two parts for the flats and drumettes discarding the wing tips. You’ll need some olive oil, garlic powder, salt + pepper, and a grill (I use a Propane Grill).

SECRET TIP: Want to unlock the secrets to juicy wings on the grill? All you will need is a timer (5 minutes) for the juiciest, mouthwatering chicken wings you’ll ever need in your life.

In a small prep bowl, mix 1 tbsp garlic powder and 2 tsp EACH of salt + black cracked pepper for the seasoning. Drizzle 2 tbsp of olive oil and toss to coat the wings.

Next, grab a large mixing bowl and toss the wings with the seasoning until all the wings are fully coated. Cover with plastic food wrap and keep cool until the grill is ready.

Heat your grill up to 450F (usually it takes only 2 burners at around medium-high heat). Once heated up to 450F, coat the grates with any high temp cooking oil or non-stick spray made for grilling so the wings don’t get stuck to the grates before placing them on the grill.

When you place the wings on the grate, make sure they are all laying flat and as few gaps between the wings as possible.

HUDDLE UP THOSE WINGS!

Now, for the important step, set your timer to flip the wings every 5 minutes for roughly 20 minutes.

I use to always be so intimidated by the grill until recently. It was always so hit or miss for me and I hated that. My husband, on the other hand, can always conjure up some amazing grill master-worthy food each time he grills. So, I learned his secrets to these juicy finger-lickin’ charred wings of glory.

I promise these wings will impress even those chicken wing connoisseurs. Go ahead and show off your new cooking skills like a pro at the next backyard gathering and wear that new chicken wing grill master title with pride (don’t forget to pass along this recipe to success).

Now for the good part, the SAUCES! These are great by themselves, but even better tossed in a little sauce for maximum flavor explosions in your mouth.

My GO-TO sauce is by Braswell’s, which is made with locally grown ingredients. They have my favorite staple sauces like Hot Wing Sauce, Honey Habanero BBQ Sauce, and Carolina Tangy Mustard BBQ Sauce. These sauces are good on so many other recipes so it’s definitely worth the purchase!

Have a wing sauce that you love??? Leave it in the comments below!

Try some of these other great dishes.

Flame-Grilled Chicken Wings

This recipe for flame-grilled chicken wings will make you think 'Where has this been all my life?' as soon as you take that first juicy bite. You've been making chicken wings wrong this whole time!

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Course: Appetizer

Cuisine: Chicken

Keyword: 20 min, 25 min or less, chicken wings, crowd pleasing, easy, easy appetizers, fingerfood, grilled, party food

Servings: 6 people

Equipment

• Grill

Ingredients

• 4 lbs chicken wings cut into flats + drumettes
• 2 tbsp olive oil
• 1 tbsp garlic powder
• 2 tsp salt
• 2 tsp black pepper freshly cracked

Instructions

• Cut each wing into two parts for the flats and drumettes discarding the wing tips.
• In a small prep bowl, mix 1 tbsp garlic powder and 2 tsp EACH of salt + black cracked pepper for the seasoning. Drizzle 2 tbsp of olive oil and toss to coat the wings.
• Next, grab a large mixing bowl and toss the wings with the seasoning until all the wings are fully coated. Cover with plastic food wrap and keep cool until the grill is ready.
• Heat your grill up to 450F (usually it takes only 2 burners at around medium-high heat). Once heated up to 450F, coat the grates with any high temp cooking oil or non-stick spray made for grilling so the wings don't get stuck to the grates before placing them on the grill.
• When you place the wings on the grates of the heated grill, make sure they are all laying flat and huddle the wings together with as few gaps between the wings as possible.
• Now, for the important step, set your timer to flip the wings every 5 minutes for roughly 20 minutes.
• In a large bowl toss the wings in your favorite wing sauce. These are great by themselves, but even better tossed in a little sauce for that maximum flavor explosion in your mouth.

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!

These olive oil fries are the perfect side to dress up any dish. Think…fries on the next level kind of good. They are an elegant form of the traditional french fry you’ll want to have with all your meals.

You will need 4-5 gold potatoes, or you can use Sunlite Potatoes. Cut them into 1/2 inch wedges.

Using a large bowl, soak the potatoes in cold water making sure they are fully submerged for at least 1 to 2 hours.

With a sheet pan (or two) lined with paper towels, fully dry the fries.

Heat a large skillet or frying pan with ¼ inch of olive oil to 325°F. Working in batches, put in enough fries without overcrowding the pan. Cook for 6 min, then allow draining on a cooling rack pan while you fry the next batch.

Now, heat the oil to 375°F and fry a second time (working in batches) for 2 min. Place the fries back on the cooling rack to allow the oil to drain once more time.

In a large bowl, add the fries, salt, and parsley and toss to coat. Serve warm along with tzatziki sauce, or just by themselves.

Olive Oil Fries

These olive oil fries are the perfect side that dresses up any dish. Think, fries on the next level kind of good.

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Prep Time: 2 hours hours 10 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 1 hour hour 10 minutes minutes

Course: Side Dish

Keyword: 20 min, 20 min or less, easy, Fries, olive oil, Potato, Sides, vegetarian

Servings: 4 servings

Calories: 300kcal

Equipment

• 1 Deep Fryer You can also use a large frying pan with 1/4in oil.

Ingredients

• 5 each sunlite potatoes, or (gold) cleaned with skin on
• Olive Oil (enough to cover ¼ of the bottom of a frying pan)
• sea salt, to taste
• 1 tsp fresh parsley chopped

Instructions

• Cut the potatoes into ½ inch wedges. Each potato should be able to do 12 wedges.
• Using a large bowl, soak the potatoes in cold water making sure they are fully submerged for at least 1 to 2 hours.
• With a sheet pan (or two) lined with paper towels, fully dry the fries.
• Heat a large skillet or frying pan with ¼ inch of olive oil to 325°F.
• Once the oil reaches 325°F, working in batches, put in enough fries without overcrowding the pan.
• Cook for 6 min, then allow to cool on a cooling rack pan while you fry the next batch.
• Now, heat the oil to 375°F and fry a second time (working in batches) for 2 min.
• Place the fries back on the cooling rack to allow oil to drain.
• In a large bowl, add the fries, salt, and parsley and toss to coat.
• Serve warm with your favorite dipping sauce, or just by themselves. Enjoy!

Nutrition

Calories: 300kcal

Tried this recipe? Take a pic!Tag Us @TheSaltyNerve + #thesaltygram!