Smoky Black Pepper Chicken Wings
Crispy grilled wings coated in a bold peppery spice rub with Cajun flair, perfect for sharing.
Story
These wings develop a deeply savory crust over open flame, balancing fiery black pepper with subtle sweetness. Ideal for backyard gatherings or casual weeknight feasts.
Ingredients
chicken wings, tips removed and flats separated
2 pounds
Cajun or Creole seasoning blend
2 tablespoons
freshly cracked black pepper
1 tablespoon
extra-virgin olive oil
2 tablespoons
garlic powder
1 teaspoon
dark brown sugar (optional)
1 tablespoon
kosher salt
to taste
Instructions
1
Make the spice paste
Whisk together the Cajun seasoning, black pepper, garlic powder, brown sugar, olive oil, and a pinch of salt in a large mixing bowl until it forms a thick, fragrant slurry.
2
Coat and chill
Pat the wings completely dry with paper towels. Add them to the bowl and massage the spice mixture into every crevice until evenly coated. Cover and refrigerate for at least two hours, preferably overnight.
3
Fire up the grill
Preheat a gas or charcoal grill to medium-high heat (around 400°F). Clean and lightly oil the grates to prevent sticking.
4
Grill to perfection
Arrange the wings on the grates with space between them. Cook for 6-7 minutes per side, turning occasionally, until the skin is deeply charred and crisp and an instant-read thermometer registers 165°F. For extra char, move to direct high heat for the final minute.
5
Rest and serve
Transfer to a platter and let rest for 3-5 minutes to allow juices to settle. Serve hot with lemon wedges, ranch, or blue cheese dressing.
