We’ve made grilled chicken wings every which way, and we’ve got the recipes to prove it. Whether you prefer a dry rub, traditional Buffalo, or something totally different – we’ve got the recipe for you. Everyone knows wings are great as an appetizer, but don’t sleep on wings as a main course. Add some dips, celery and carrot sticks, and dinner is done!
Our classic Buffalo style grilled chicken wings, with a Cedar planked twist. Preparing the wings on a plank will protect the meat from direct flame and will result in smoky flavor and nice and moist meat.
A double dose of maple (from maple syrup and Maple grilling planks) and a touch of crispy onion adds a new dimension to these delicious chicken wings! If you’ve got the time, marinating the wings in the maple glaze for several hours before cooking will result in even more sweet and spicy flavor.
Instead of a sauce we used a tasty dry rub here to reduce the mess and make grilling this large quantity easier. This is a great recipe for a crowd as the recipe calls for 10 pounds of chicken wings!
This recipe is full of flavor! The Cherry planked chicken wings are prepared with a chili dry rub (so you can adjust the level of spice). The cherry plank gives them a sweet, smoky flavor. Lastly, they’re finished off with herbs and fresh lime juice for the perfect finishing touch. Whether it’s for your next Super Bowl party or a weeknight dinner, these wings are a must-try for any grillmaster.