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–+ servings

Spanglish Seasoned Grilled Chicken Wings

Juicy, crispy grilled chicken wings seasoned with Spanglish Asadero All Purpose Seasoning and cooked over two-zone heat for perfectly charred skin and tender, flavorful meat every time.
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Dishes
Cuisine: BBQ & Grilled, Mexican
Occasion: Backyard Cookout, Game Day, Summer Grilling, Weeknight Dinner
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 3 lb party chicken wings split flats and drumettes, tips removed
  • 3 tbsp Spanglish Asadero All Purpose Seasoning or to taste; No Spanglish Asadero? Use instead: ½ tsp garlic powder, ½ tsp onion powder, ½ tsp smoked paprika, ¼ tsp cumin, ¼ tsp salt, ¼ tsp black pepper, ½ tsp lemon zest or citric acid — combined to replicate the blend
  • 2 tbsp olive oil

Equipment

  • Grill
  • Instant-read thermometer
  • Tongs
  • Serving platter

Method
 

  1. Prep: Preheat grill for two-zone cooking: one side direct high heat (400–425°F), other side indirect (no coals/flame underneath).
  2. Season wings: In a large bowl, toss chicken wings with olive oil until evenly coated. AddSpanglish Asadero All Purpose Seasoning generously. Toss again to coat all sides thoroughly. Cover and refrigerate 15 min. Remove from fridge and let sit at room temperature 15–20 min before grilling.
  3. Grill direct: Place wings over direct heat. Move frequently with tongs for even browning, 4–7 min per side until golden and crisp edges form (total 8–14 min).
  4. Finish indirect: Move wings to indirect heat zone. Close grill lid and cook 15–20 min more, turning once halfway, until internal temperature reaches 165°F (juicy and fully cooked).
  5. Rest: Transfer wings to a platter or cutting board. Rest at least 15 min (tented loosely with foil if desired) to redistribute juices.
  6. Serve: Serve hot as-is or with your favorite dipping sauce, celery/carrot sticks, or ranch.
  7. Pro Tips & Dial-Ins
  8. Even browning: Frequent moving over direct heat prevents burning while building crust—Spanglish Asadero All Purpose Seasoning adds great savory-herb flavor that chars beautifully.
  9. Doneness: Use a meat thermometer in the thickest part (avoid bone)—165°F is safe; pull at 160°F if you like them slightly juicier (carryover will finish).
  10. Crispier skin: Pat wings ultra-dry before oiling/seasoning; grill uncovered on indirect if you want extra crunch.
  11. Variations: Finish with a quick glaze of your favorite BBQ sauce or hot sauce in the last 5 min over direct heat.
  12. Scaling: Double wings easily—grill in batches to avoid overcrowding (crowded wings steam instead of crisp).
  13. Troubleshooting: If flare-ups occur, move to indirect sooner. If not browning enough, increase direct heat time slightly or pat dry again before grilling.

Nutrition

Calories: 420kcalCarbohydrates: 28gProtein: 32gFat: 18gSodium: 580mg

Notes

  • Use the full amount of Spanglish Asadero All Purpose Seasoning the recipe calls for — it seasons from the inside out, not just on the surface. Under-seasoning here means under-flavored throughout.
  • Chicken thighs are more forgiving than breasts here — the higher fat content means more flavor and less risk of drying out if your heat runs a little hot.
  • Get the grill to the target temperature before the food goes on. A cold grill means the protein steams instead of sears — you lose the crust and the color.
  • This recipe holds well for meal prep — make a larger batch and refrigerate for up to 3 days. Reheat gently to preserve the seasoning and texture.
Serving Suggestions
  • Serve over rice, with warm tortillas, or alongside roasted vegetables for a complete plate. Top with fresh cilantro, diced white onion, and a squeeze of lime right before serving — these brighten the whole dish and balance the seasoning.
Storage & Reheating
  • Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to prevent drying out, or microwave covered on medium power. Do not reheat at high heat — it can overcook the protein and fade the seasoning. Most components (sauce, toppings, garnishes) should be added fresh after reheating.

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