Garlic-Pepper Chicken Wings

🧂 Ingredients

• 45-48 chicken wings

  (both drumettes and flats)
• 2 tablespoons granulated garlic
• 2 tablespoons black pepper
• 1 tablespoons salt

  (omit if brining the wings)
• 1 tablespoon white sugar
• 1 teaspoon cayenne

  (adjust to your liking)
• 1 teaspoon dried thyme

Instructions

• 1 Preheat your grill to 375 degrees or medium-high heat. See notes for low and
  slow, smoky option.
• 2 Combine the rub mixture in a bowl. To make the seasoning process easier, place
  the combined rub into a large spice shaker.
• 3 Cut excess bits of skin from the wings. Blot them dry with paper towels
• 4 Place wings onto a large cookie sheet. Use two if needed. Shake spices on top of
  wings, turn over, and repeat the process. Don't overdo it. What sticks to the
  wings is all it needs.
• 5 Place wings on the grill and cook for 35-45 minutes, turning a few times during
  the cooking process.
• 6 Once the internal temperature reaches 175 degrees F., the wings are done. If
  you’d like to cook them a little slower, move the wings off to a cooler part of
  the grill and cook over indirect heat. Make sure to move them back to direct
  heat toward the end to get them nice and crunchy on the surface. Keep in mind
  that flats will cook a little faster than drummettes.
• 7 If you are going to glaze wings, do so during the last 10-15 minutes of cook
  time.

Nutrition Info