- Two pounds chicken wings
- Two teaspoons kosher salt
- One teaspoon smoked paprika
- One teaspoon onion powder
- One teaspoon thyme, dried
- One teaspoon garlic powder
- Zest from one lemon
- 1/4 teaspoon cayenne
- Vegetable oil
- 1/2 cup mayo
- One tablespoon Dijon mustard
- Two teaspoons chives, freshly chopped
- Two teaspoons sweet onion, minced
- One teaspoon hot sauce
- Juice from 1/2 lemon
- First, pat the wings dry with paper towels and put them in a large bowl. Then, combine the paprika, garlic and onion powders, cayenne, zest, thyme, and salt in another bowl. Pour the dry spice mix over the chicken wings and toss till they’re fully coated. Set aside.
- Turn on the grill, set to medium heat, and create two heat zones- one direct and the other indirect. Then, coat the rack with vegetable oil. Place the wings over direct heat and leave to roast for about 15 to 20 minutes, until crisp and thoroughly cooked. If any wing chars too quickly, move it to the indirect heat zone to cook slowly.
- Check each wing with a meat thermometer for doneness. If the internal temperature reads 165F, transfer the chicken wings to a bowl on the coolest part of the indirect heat zone. This technique keeps the wings warm until all are fully cooked.
- While the chicken wings cook, combine the sauce ingredients in a bowl. And when the chicken wings are ready, serve hot along with the dipping sauce.
For more on grilled chicken wings, take a peek at this video.