Grilled Wings!

Fire up the grill for these two delicious grilled chicken wing recipes. One dry and one wet. I usually bake up a big batch with hopes of snacking on them all week long, but inevitably they all get eaten at once. Here are two of my favorite recipes: Grilled Chili Lime Wings and Sriracha BBQ Wings.

The secret to getting a crispy skin without frying is to pat the wings dry before cooking them– this goes for on the oven or the grill. Without the moisture, the skin gets nice and crunchy. No need for frying!

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Grilled Chili Lime Wings

Ingredients:

  • 1.5 lbs wings (~15)
  • 3 tbsp chili powder
  • 1 tsp garlic powder
  • 1 tbsp salt
  • 1 tsp black pepper
  • 1 tsp cumin
  • juice of 1/2 lime

Directions:

Turn grill to medium heat. Pat chicken wings dry with a paper towel. Toss spices together then coat wings in spice mixture. Allow to sit for at least 15 minutes. Grill (covered) on each side for 10-15 min each. Remove from grill and squeeze 1/2 a lime over wings. EAT!

 

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Sriracha BBQ Wings

Ingredients:

  • 1.5 lbs chicken wings
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 2/3 cup barbecue sauce
  • 1/4 cup sriracha
  • 1 tbsp honey (optional depending on sweetness of BBQ sauce)

Directions:

Turn grill to medium heat. Pat chicken wings dry with a paper towel. Toss together salt, pepper, onion powder, and garlic powder. Coat wings in spice mixture. Allow to sit for at least 15 minutes. Grill (covered) on each side for 10-15 min each.

Mix together BBQ sauce, sriracha, and honey in a bowl. Remove wings from grill. Place them in the bowl with sauce and toss until they are evenly coated. Lay aluminum foil on the grill. Gently place wings back on foil and allow to cook for 5 minutes, turning once, until sauce begins to thicken and char. Serve with some ranch for dipping!

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