They’re still the ultimate comfort food, perfect for a lazy Sunday afternoon or a midweek family dinner. In this recipe, I’ll be firing up my kamado-style charcoal grill to make wings three ways:
Lemon Pepper - lightly seasoned to my oldest son’s liking
Barbecue Dry Rub - smoky and full of flavor
Buffalo Style - tossed in that classic hot sauce kick
Whichever you choose, these wings are sure to score big with your crowd. Enjoy !
Grilled Wings Three Ways
Prep Time:
Charcoal Grill Prep: 30 min
Food Prep: 15 min
Cook Time: 20 min
Total Time: 35 min
Ingredients:
4 lbs chicken wings (split into 3 batches if making all three flavors)
Lemon pepper seasoning
Your favorite barbecue-style dry rub
Hot sauce (for buffalo wings)
Celery and carrot sticks
Blue cheese dressing (or ranch, if you must 😉)
Directions:
Step 1:
Preheat your grill to medium-high heat (about 450–500°F).
Step 2:
Pat the wings dry with a paper towel - this helps them crisp up on the grill.
Step 3:
Divide your wings into three groups:
One for lemon pepper, lightly seasoned.
One for your barbecue dry rub.
One left plain for now - these will be your buffalo wings, sauced at the end.
Step 4:
Oil your grill grates to prevent sticking, then place the wings evenly across the grill.
Step 5:
Flip often (about every 3 minutes) and cook for around 20 minutes total. Avoid excessive charring and check that the internal temperature reaches 165°F.
Step 6 (for sauced wings only):
Once cooked, baste your buffalo wings with hot sauce and grill for another minute or two per side to set the sauce.
Step 7:
Remove from the grill and serve with celery, blue cheese dressing, and your favorite cold beverage.
Step 8:
Enjoy your wings while cheering on your favorite football team! 🏈
Crispy is key: Patting your wings dry before seasoning helps them sear instead of steam.
Indirect heat is your friend: If your grill runs hot, move the wings to indirect heat halfway through to avoid flare-ups.
Toss, don’t drown: When saucing wings, coat them lightly — you want the flavor, not soggy skin.