Ingredients
Equipment
Method
- Prep the wings: Pat chicken wings completely dry with paper towels. This is essential for crispy skin on the grill.
- Season: In a large bowl, toss wings with olive oil and Kinder's The Blend Seasoning until evenly coated.
- Preheat grill: Heat grill to medium-high (375–400°F). Oil the grates to prevent sticking.
- Grill the wings: Place wings on the grill and cook for 20–25 minutes, turning every 5–7 minutes to ensure even cooking and prevent burning. Wings should reach an internal temperature of 165°F.
- Add the sauce: During the last 5 minutes of grilling, brush wings generously with about half of the Kinder's Zero Sugar Roasted Garlic BBQ Sauce. Continue grilling, turning occasionally, to allow the sauce to caramelize.
- Final toss: Remove wings from the grill and toss in a large bowl with the remaining sauce for extra bold garlic-BBQ flavor.
- Serve: Garnish with fresh parsley and sesame seeds if desired. Serve immediately while hot and crispy.
Nutrition
Notes
- Dry the wings before anything else — Pat completely dry with paper towels before seasoning. Moisture on the skin turns to steam on the grill, and steam kills crispy skin. This step takes 30 seconds and makes everything else work.
- Medium-high, not high — Keep the grill at 375–400°F. Too hot and the skin burns before the meat cooks through. Medium-high gives you real char and even cooking over a 20–25 minute window.
- Sauce at the five-minute mark — Zero sugar sauces can still char if they're on too long. Brush in the last 5 minutes and watch closely — you want caramelization, not burn.
- Double-sauce for depth — Brush half the sauce on the grill, then toss the finished wings in the rest. Two layers means roasted garlic flavor in every bite, not just on the surface.
- Par-bake for extra-crispy skin — Want more crispiness? Bake wings at 250°F for 30 minutes first to render excess fat, then finish on the grill as directed. More steps, noticeably better result.
- The classic setup: ranch dressing, carrot sticks, and celery on the side. Simple, intentional, and the right frame for wings with this much char and garlic.
- For a backyard cookout, pair with grilled corn and something cold. The wings anchor the plate — everything else fills it out.
- Chop leftovers and serve over a salad with extra Kinder's Zero Sugar Roasted Garlic BBQ Sauce drizzled on top. The roasted garlic sauce doubles as a dressing, and the char holds up against the greens.
- Running these for a crowd? A double batch is easy — just don't crowd the grill or the skin won't crisp.
- Refrigerate leftover wings in an airtight container for up to 3 days. Do not freeze — the skin loses its texture.
- To reheat, skip the microwave — it steams the skin soft. Use an air fryer at 375°F for 5–7 minutes, or a 400°F oven on a wire rack for 8–10 minutes. Both options restore crispiness without drying out the meat.
- Brush with extra Kinder's Zero Sugar Roasted Garlic BBQ Sauce after reheating, not before. The sauce reapplied post-reheat keeps the garlic finish fresh and the glaze intact.