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Easy Grilled Chicken Wings

Delicious grilled chicken wings marinated with a rich blend of spices, resulting in crispy exteriors and juicy interiors, perfect for gatherings or casual meals.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Barbecue
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Marinade
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp chili powder
  • 1 tsp oregano
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tbsp lemon juice
For the Chicken and Sides
  • 12 pieces chicken wings Choose fresh or frozen options with good meat.
  • 4 large potatoes, cut into thick fries
  • to taste salt
  • 1 cup lettuce, chopped
  • 1 cucumber sliced
  • 2 tomatoes chopped
  • 1/4 cup feta cheese, crumbled Optional; can be substituted with dairy-free option.
  • 1 tbsp olive oil for salad
  • 1 tbsp lemon juice for salad
  • a pinch salt for salad

Method
 

Preparation
  1. Prepare the Marinade: In a medium bowl, combine olive oil, paprika, garlic powder, onion powder, chili powder, oregano, salt, black pepper, and lemon juice. The mixture should be fragrant and well-blended.
  2. Coat the Wings: Add the chicken wings to the marinade, making sure they are thoroughly coated. Allow them to sit for about 30 minutes.
  3. Prepare the Fries: While the wings marinate, fry or bake the potato fries until they turn golden and crispy, about 20 minutes.
Cooking
  1. Grill the Wings: Preheat your grill to 400°F (200°C). Grill the wings for 35–40 minutes, turning occasionally until they are charred and the juices run clear.
Serving
  1. Make the Salad: In a large bowl, combine lettuce, cucumber, tomatoes, and feta. Drizzle with olive oil, lemon juice, and a pinch of salt. Mix gently to combine.
  2. Serve: Arrange the grilled wings, crispy fries, and fresh salad beautifully on a platter for a complete meal.

Notes

Store wings in the fridge for up to 3 days in an airtight container or freeze for up to 3 months. Reheat at 350°F (175°C).