Moore’s Marinade Grilled Crispy Wings

This post is sponsored by Moore’s. Sponsored posts, along with affiliate links, are what enable bloggers like me to maintain and operate sites that are free to the public. That said, I only work with products and brands that I personally use and would feel proud to give as a gift.

Chicken wings are one of my favorite things. I love eating them at tailgates, while watching a movie, while taking a shower—ok, maybe not while I’m taking a shower but you get the point. I’m a man who likes a chicken wing.

Traditionally, wings are deep fried for that nice crispy skin, then tossed in whatever sauce is desired. While I don’t have anything against deep frying, it does make for quite a mess to clean up and I try to avoid that when I can. The most common alternative is to bake the wings, but that technique yields rubbery skin and an unpleasant wing experience.

Enter: grilled crispy wings! Try this recipe below and I promise you’ll be a believer. It’s so simple, crispy, and (as wings go) healthy. I am a huge fan of the Buffalo Wing Sauce from Moore’s and have been since way before they became a sponsor. They have an impressive lineup, and if you’re feeling courageous, you can substitute the wing sauce for the Spicy Habanero sauce which provides some serious heat. If you’re not a fan of the heat, try the Honey Barbeque… all three marinades will make your wings show-stoppers.

Equipment

Grill
Lump Charcoal
Wood Chunks (I use apple and pecan)

Step-by-Step

Step 1: Prep cooker to 375°F and set up two-zone heat.

Step 2: Remove wings from the package and pat dry.

Step 3: Cut up the wings. This is optional, some people (like me) prefer whole wings and there is some meat in the wing tips. Most people, however, prefer a flat or a drumstick so I divided these. You can buy them already divided, I just find whole wings to be bigger and a lot less expensive.

Step 4: Using a meat injector, inject the wings with Moore’s Marinade Buffalo Wing Sauce. This is a step most people don’t do, but you’ll thank me for it if you really love buffalo sauce. It’s an added burst of flavor that your guests will love.

Step 5: Mix together baking powder and salt, then dust it over the wings. You want to be sure you lightly coat the wings and let them hang out in the refrigerator for an hour. This is going to help dry the skin out and is essential for a crispy wing without deep frying in oil.

Step 6: Place your wood chunks on the hot coals.

Step 7: Place wings on the grill, over direct heat and turn every few minutes. You don’t want them to burn, just get a nice char on them. When your wings get to about 165° F as indicated with a reliable quick read thermometer, move them to indirect heat, coat with Buffalo wing sauce and close the grill lid.

Step 8: Let the sauce set up until internal temp reaches 185° F, about 10 minutes. 185° might seem high for chicken, but trust me on this one, the dark meat in the wing can take it and that temperature makes for an incredible bit.

Step 9: Remove from grill, plate and serve with your favorite dip.

Make this Moore’s Marinade Grilled Crispy Wings Recipe: