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White plate containing 5 BBQ wings with BBQ sauce topped with fresh parsley sitting on a wooden table, carrots scattered.
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5 from 2 votes

BBQ Grilled Chicken Wings

BBQ grilled chicken wings are the perfect summertime food. Grilled to perfection in a sweet and smoky homemade BBQ sauce, these wings can be eaten with one hand while holding a cold beverage in the other! Perfect for any get together and a guaranteed crowd pleaser!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Appetizers, dinner, Snack
Cuisine: American, BBQ
Servings: 10 people
Calories: 321kcal
Author: Amanda Mason

Ingredients

  • 2 lb chicken wings, (appetizer size or regular wings)

Rub for Chicken Wings

  • 4 Tablespoons fresh garlic, minced
  • ½ teaspoon cayenne pepper, (increase if you want a spicer version)
  • 1 teaspoon salt
  • ½ cup ranch dressing

BBQ Sauce Ingredients

  • 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, (I used Starbuck's Pike's Peak but any Dark or French Roast will work)

Instructions

To Make the BBQ Sauce

  • Combine all BBQ Sauce ingredients in a saucepan. Using a whisk, stir until well combined.
  • Simmer together in a saucepan until it starts bubbling. 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 packet. Place 3-4 chicken wings onto the foil (or 4-5 smaller ones). Gently brush on the ranch dressing and the BBQ sauce until the wings are coated on both sides. Seal the foil pouch.
  • Light the grill and when heated, place the foil pouches directly onto the wire racks.
  • Grill the chicken 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 remove the wings and place them on a plate. Discard the aluminum pouches.
  • Using tongs, take the wings and gently place them back onto the grill. Brush 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 minutes.
  • Once done, remove the wings from the grill and place them on a plate. Serve immediately with extra BBQ sauce, ranch dressing, and garnish with carrots and celery!

Notes

  • Frozen chicken wings -  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.
  • Making a foil pouch - 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 chicken wings in the center of the foil. Using a basting brush, evenly coat the ranch dressing on each side of the chicken wings. 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 packet is sealed.
  • When are chicken wings done? - A lot of people think that dark meat needs to cook until it reaches 175°F. But that's not necessary. According to the USDA, all Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, and giblets) are considered fully cooked at 165°F.
  • Digital thermometer - it's always a good idea to use a digital thermometer when cooking. I always insert the thermometer at a slight angle to avoid touching the bone. When inserting a digital thermometer into the meat, it's really important that the probe does not touch any part of the bone. Bone conducts heat faster than the meat, which will result in a higher temperature reading.
  • Discard the marinade - you'll want to discard the ranch and barbecue liquid from the foil pouch. Don't pour the leftover sauce the meat cooked in. It's a bit too greasy and using fresh barbecue will always taste better.

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