This is a dry-rubbed, garlic-pepper chicken wings recipe that can be served with a dipping sauce or topped with a glaze right before coming off the grill. I recommend using a mild fruit-based glaze for these wings, but the seasonings will stand out on their own. These garlic-pepper chicken wings make the perfect appetizer for cookouts, tailgating, and Super Bowl parties.

Flats vs. Drummettes:

Our garlic-pepper chicken wings recipe calls for both flats and drummettes. However, if you prefer one over another, then use the one you like! I prefer my grilled or smoked chicken wings to be crispy. Sometimes I will take the wings off the grill and place them under the oven broiler for a few minutes. If you choose to do this, watch them carefully so they do not burn. This is especially important if you have coated the chicken wings in a glaze.

Garlic-Black Pepper Rubbed Chicken Wings

Chicken Wing Doneness:

Technically, chicken wings are safe to eat once they reach an internal temperature of 165 degrees F. I’m recommending 175 degrees F for this recipe, though some folks like them at 180 degrees F. Keep in mind that at 165 degrees F, these chicken wings might not be crispy. As always, have a reliable instant-read thermometer handy. You’re going to need it for this recipe!

Garlic-Pepper Chicken Wings-Ingredients:

45-48 chicken wings (both drumettes and flats, unless you have a preference)
Granulated garlic
Salt and black pepper
White sugar
Cayenne (adjust to your liking)
Dried thyme

Making Garlic-Pepper Chicken Wings:

Preheat your grill to 365-375 degrees F or medium-high heat.
Combine the garlic-pepper rub mixture in a bowl.
Transfer the rub to a large spice shaker to make the application process easier.
Trim off any straggling skin from wings. Blot them dry with paper towels
Place wings onto a large cookie sheet. Use two if needed. Shake spices on top of wings, turn over, and repeat the process.
Place wings on the grill and cook for 35-45 minutes, turning a few times during the cooking process.
If using a wing glaze, do so during the last 10-15 minutes of cook time.
Once the internal temperature of the wings reaches 175 degrees F, they are done.

Slower and Smokier Option:

I recommend cherry, apple, or oak wood for this garlic-pepper chicken wings recipe.

If you are using a charcoal grill, set up a two-zone fire. Cook the wings indirectly until they have reached 165-168 degrees F. Move the wings over direct heat and crisp them up for 3-5 minutes, turning halfway through, until they reach 175 degrees.
If using a pellet grill, set the temperature to 250 degrees F. Cook until the wings reach an internal temperature of 165. Remove the wings and increase your pellet grill temperature to 450 degrees F. Place the wings back on the grill and crisp them up for 5 minutes, turning them halfway through.

Garlic-Pepper Chicken Wings

This is a great dry-rubbed chicken wing recipe, that can be served as is, with a dipping sauce, or topped with a glaze right before coming off the grill. For these wings, I recommend a mild fruit-based glaze, as the seasonings will stand out on their own. These wings are perfect to serve at parties and on game days.

5 from 2 votes

Print Pin Rate

Course: Appetizer, Main Dish

Cuisine: American BBQ

Keyword: chicken wings

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: people

Calories: 822kcal

Ingredients

45-48 chicken wings (both drumettes and flats)
2 tablespoons granulated garlic
2 tablespoons black pepper
1 1/2 tablespoons salt (omit if brining the wings)
1 tablespoon white sugar
1/4 teaspoon cayenne (adjust to your liking)
1/4 teaspoon dried thyme

Instructions

Preheat your grill to medium-high heat.
Combine the rub mixture in a bowl. To make the seasoning process easier, place the combined rub into a large spice shaker.
Cut any straggling skin off of the wings. Blot them dry with paper towels
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.
Place wings on the grill and cook for 35-45 minutes, turning a few times during the cooking process.
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.
If you are going to glaze wings, do so during the last 10-15 minutes of cook time.