BBQ Grilled Chicken Wings
Grilled to perfection, these BBQ chicken wings can be eaten with one hand while holding a cold beverage in the other! Tender and juicy, these are perfect for any get together and are a guaranteed crowd pleaser!
Servings: 10 people
Calories: 321kcal
Equipment
- Grill
Ingredients
- 2 lb chicken wings, (party wings or regular size)
For The Rub
- 4 Tablespoons fresh garlic, minced
- ½ teaspoon cayenne pepper, (increase if you want a spicer version)
- 1 teaspoon salt
- ½ cup ranch dressing
For the BBQ Sauce
- 2 cups ketchup
- ½ cup apple cider vinegar
- ½ cup honey
- ½ cup light brown sugar
- ½ Tablespoon smoked paprika
- ½ Tablespoon chili powder
- ½ Tablespoon garlic, minced
- ½ Tablespoon granulated onion
- ½ Tablespoon parsley, dried
- ¼ cup strong brewed coffee, (any dark roast works)
Instructions
To Make the BBQ Sauce
- Combine all BBQ sauce ingredients in a saucepan. Using a whisk, stir until well combined.
- Allow the sauce to cook until it starts to slightly boil. Once the sauce starts to get thick, remove from the stovetop and set aside.
To Make the Wings
- In a mixing bowl, combine the fresh minced garlic, cayenne pepper, and salt. Gently rub the mixture onto each wing.
- Take a large piece of aluminum foil and make a foil pouch. To make a foil pouch, tear off a piece of 18x18 heavy-duty aluminum foil.
- Place 3-4 chicken wings onto the foil (or 4-5 smaller ones). Gently baste on the ranch dressing and the BBQ sauce until each piece is coated on both sides. Pull each side of the aluminum foil up and fold the top. Make sure you fold each end to ensure the foil pouch is sealed.
- Light the grill to medium-high heat and when heated, place the foil pouches directly onto the grill grates.
- Grill the wings in the aluminum pouch for 30 minutes, or until the meat is just starting to fall off the bone.
- Once done, remove the aluminum pouch from the grill and using tongs, take the wings out and then gently place them back onto the grill grates.
- Baste on additional BBQ sauce until fully coated. Grill for 5 minutes.
- After 5 minutes, turn each wing over and brush on the BBQ sauce until fully coated. Grill for 5 more minutes.
- When done, remove them from the grill and then place them on a plate. Serve immediately with extra BBQ sauce, ranch dressing, and garnish with carrots and celery!
Notes
- This recipe is mild but if you want to add a bit more heat, add additional cayenne pepper.
- To make a foil pouch, tear off a piece of 18x18 heavy-duty aluminum foil. Lay it on a flat surface and place 3-4 wings in the center of the foil. Using a basting brush, evenly coat the ranch dressing on each side. Then, baste on the barbecue sauce. To seal the foil pouch, pull each side of the aluminum foil up and fold the top. Make sure you fold each end to ensure the foil pouch is sealed.
- I don't recommend grilling frozen chicken wings. Thawed is always best. I find that when I've grilled frozen or partially frozen chicken meat, I never get a balanced doneness and the texture is off.
- It's always a good idea to use a digital thermometer when cooking or grilling. I always insert the thermometer at a slight angle into the wing to avoid touching the bone. Bone conducts heat faster than the meat, which will result in a higher temperature reading.
- To ensure no bacteria is introduced, discard the ranch and barbecue liquid from the foil pouch.
Nutrition
Calories: 321kcal | Carbohydrates: 39g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 847mg | Potassium: 283mg | Fiber: 1g | Sugar: 35g | Vitamin A: 670IU | Vitamin C: 3.2mg | Calcium: 30mg | Iron: 1mg