Easy Grilled Wings on the Weber Kettle
If you’re looking for the perfect grilled wings—crispy skin, juicy meat, and packed with flavor—this recipe is for you. Using a simple dry rub and cooking over charcoal, these wings deliver restaurant-quality results right from your backyard.
Ingredients:
Instructions:
1. Prep the Wings:
- Pat the wings dry with paper towels. This helps achieve crispier skin.
- Toss with olive oil to help the seasoning stick.
- Coat evenly with Fire In The Hole seasoning. Let sit for 15 minutes while setting up the grill.
2. Set Up the Grill:
- Use a Weber Kettle with B&B Charcoal.
- Arrange coals for two-zone cooking (hot side for searing, cool side for indirect cooking).
3. Grill the Wings:
- Place wings on the cooler side of the grill. Cover and cook for 20-25 minutes, flipping halfway.
- Move wings to the hot side and sear for 2-3 minutes per side for extra crispiness.
4. Rest & Serve:
- Let the wings rest for 5 minutes before serving.
- Enjoy as-is—no sauce needed!
Grilling Tips for Perfect Wings
✔ Dry wings = crispy skin! Always pat them dry before seasoning.
✔ Two-zone cooking prevents burning while ensuring even cooking.
✔ Lid closed = better smoke flavor. Keep the grill covered as much as possible.
Extra Flavor & Pairing Ideas
- Want more heat? Add a final dusting of Fire In The Hole before serving.
- Pair with ranch or blue cheese dip for a cool contrast.
- Serve with grilled veggies or a side of smoked mac & cheese.
FAQ
Q: Can I make these on a gas grill?
A: Yes! Set up indirect heat by turning off one burner and cooking the wings on the unlit side.
Q: How do I know when the wings are done?
A: Use a meat thermometer—wings should reach an internal temp of 175°F for best texture.
Q: Can I use a different seasoning?
A: Absolutely! Try All Ration for a balanced BBQ flavor or Shellback Southwest for a Tex-Mex twist.
🔥 Try this recipe & let us know how it turns out! Tag @BurnPitBBQ on social media. #BurnPitBBQ
