Charcoal-Grilled Chicken Wings

Wings are F&W Editor in Chief Hunter Lewis' favorite part of the chicken because they offer the best flavor and texture ratio of skin to meat, plus the bone makes them super forgiving and hard to overcook. Grilling the wings gives them a slightly smoky flavor, and as the fat slowly renders over the hot coals, the wings develop a crispy crust.

What’s the difference between charcoal briquettes and lump charcoal?

Briquettes are made from ground charcoal that has been pressed into a mold to form identical pieces, while lump charcoal is made from whole wood and comes in irregular shapes. Briquettes tend to light easier and burn longer, but lump charcoal burns hotter and produces less smoke.

Can you use whole chicken wings in place of drumettes and flats?

While whole wings can be used in place of drumettes and flats, they will likely take longer to cook and will need frequent turning to prevent overcharring. If substituting whole chicken wings, be sure to measure by weight rather than the number of wings.

Notes from the Food & Wine Test Kitchen

Don’t walk away from the grill for more than a few minutes — especially in the first 15 minutes — in case there are any flare-ups.

Suggested pairing

Try a lively, raspberry-scented French rosé, such as Domaine de Fontsainte Gris de Gris.

Make ahead

The wings can be seasoned and refrigerated, uncovered, for up to one day before grilling.