Ingredients
Equipment
Method
- Pat the wings dry with paper towels. Toss chicken wings in olive oil and season generously with Kinder's Woodfired Garlic Seasoning until evenly coated. Cover and refrigerate for 15 minutes. Remove from the refrigerator and allow to come to room temperature before grilling.
- Preheat your grill for a two-zone setup: medium-high direct heat (400-450 degrees F) on one side and indirect heat (no flame) on the other.
- Place chicken wings over direct heat. Move frequently and grill for 10-15 minutes, flipping every 3-5 minutes, until the wings are browned and the skin starts to crisp.
- Move wings to the indirect heat side. Close the grill lid and cook for an additional 15-20 minutes, or until the wings reach an internal temperature of 165 degrees F.
- Baste wings generously with Kinder's Honey Hot BBQ Sauce. Close the grill lid and cook for 2-3 minutes. Apply a second coat of sauce and cook for another 1-2 minutes until the sauce is caramelized and sticky. Remove from grill once the internal temperature reaches 170 degrees F.
- Let wings rest for 10 minutes before serving with extra Kinder's Honey Hot BBQ Sauce on the side for dipping.
Notes
- Dry the wings before everything — Paper towel them until there's no visible surface moisture. Wet skin steams instead of crisps, and no amount of grill time will recover it after the fact.
- Don't rush the indirect phase — Move the wings to the indirect side as soon as the skin browns and crisps. They need 15 to 20 minutes over indirect heat to cook through completely. Trying to finish them over direct flame scorches the surface before the center reaches temperature.
- Two coats, not one — A single heavy pour of sauce drips off and flares up on the grill. Two thin coats let each layer set against the hot skin before the next goes on. The second coat goes on right before you pull them and gives you the lacquered finish.
- Use a thermometer — Pull the wings to the indirect side at 165°F for saucing, then let them hit 170°F before they come off the grill. Skin color and meat pullback from the bone are useful secondary signals, but the probe is the actual call.
- Charcoal over gas if you have the option — The woodfired garlic in Kinder's seasoning reads differently over live coals. You get an extra smoke layer that ties the whole flavor profile together. Gas works well, but charcoal is the upgrade.
- Set out the wings on a wide platter with small bowls of Kinder's Honey Hot BBQ Sauce and ranch or blue cheese dressing on the side. Celery and carrot sticks alongside give people something to work with between rounds and keep the spread from going heavy.
- For a full tailgate setup, add sliders, chips, or corn on the cob to fill the table. The wings anchor the spread — everything else supports them. A foil sheet under the wings on the platter keeps the sauce contained and makes cleanup easier when the game is running.
- One finishing move worth doing: a squeeze of fresh lime juice over the wings right before they hit the table. It cuts through the sweetness of the Honey Hot BBQ Sauce and gives the woodfired garlic a brighter, sharper read.
- Store leftover wings in an airtight container in the refrigerator for up to 3 days. Let them cool uncovered for the first 20 to 30 minutes so the steam escapes before you seal them — it keeps the skin from turning fully soft.
- To reheat: oven or air fryer. Oven: wire rack over a baking sheet at 400°F for 10 to 12 minutes. Air fryer: 375°F for 5 to 6 minutes. Both methods bring the skin back. The microwave will soften it — use it only if time is the constraint.
- These wings don't freeze well once sauced. If you want to prep ahead for a bigger event, freeze the seasoned wings before grilling and thaw overnight in the refrigerator before cooking.