Wings might be the most requested and favorite finger food for all game day grill outs. For good reason too! When I invite my friends and family over to watch the game, it’s not out of the ordinary to go through 100 to 150 wings in one day.
When grilling wings, I always do them indirectly. I place all the wings on the outer rim of the grate with my charcoal in the middle. This creates the perfect environment for them to grill to perfection. Plus, it looks really cool and is a great conversation piece for everyone over!
I am often asked what type of sauce I use to wash my wings with because the flavor is so unique. I use one of my favorite buffalo, teriyaki, and barbecue sauces and make sure my wings are coated evenly. The blend of one of those flavors combined with crispy skin on the outside and juicy meat on the inside, is a win with each bite.
Feel free to take your favorite flavors and combine them together to create your own secret recipe for wings. The best part about grilling the perfect wings on my Weber each game day is that unlike my favorite sports teams, I always end the night with a win bite after bite!
Game Day Chicken Wings
5 pounds total, each one cut in half at the joint, wing tips removed
1 bottle of your favorite buffalo, teriyaki or barbecue sauce
Salt and pepper
1. Light one full chimney of Weber Briquettes. Arrange two charcoal baskets facing back-to-back in the center of your fuel grate. Place your cooking grate on your grill. Close the lid and let the grill preheat until it reaches 425° - 450°F.
2. Lightly season the wings with salt and pepper, to taste. Arrange the wings around the perimeter of the grate. Grill the wings with the lid closed over indirect medium-high heat until the meat is no longer pink at the bone, 20 to 25 minutes, turning once or twice.
3. Brush the wings with the sauce and grill until evenly charred, 5 to 7 minutes more, turning a few times. Remove the wings from the grill and serve immediately.