Backyard Wing Duo
Why settle on one flavor of chicken wings when you can have two? The Backyard Wing Duo uses both Member’s Mark™ Lemon Pepper and Taco Seasonings for an easy way to transform this grilled favorite.
Tips for Grilling Chicken Wings
- Pat them very dry before seasoning. This helps the skin crisp instead of steam.
- Season ahead of time if you can. A few hours—or overnight—in the fridge uncovered helps develop flavor and dries the skin.
- Use indirect + direct heat. Start the wings over indirect heat to cook them through, then move them over direct heat to crisp and char the skin.
- Keep the grill around 375–425°F. Too hot too early can burn the outside before the inside is done.
- Don’t constantly flip them. Let the skin develop color, then turn occasionally.
- Watch for flare-ups. Chicken fat can cause flames. Move wings to the indirect side if they start getting scorched.
- Use a thermometer. Chicken is safely cooked at 165°F internal temperature; wings are often even better around 175–185°F because the extra cooking helps the connective tissue soften.
- Rest for about 5 minutes before serving.
How to Ensure the Perfect Crispiness
For really crispy grilled chicken wings, the biggest tricks are dry skin, moderate heat, and finishing over high heat.
The method
- Dry the wings extremely well
- Pat them dry with paper towels.
- Even better: put them uncovered in the refrigerator for 4–24 hours. This dries the surface and helps the skin crisp.
- Use a little baking powder
- For about 2 lb of wings, toss with 1–2 teaspoons aluminum-free baking powder, plus your salt and seasonings.
- Don’t use baking soda—it can taste bitter.
- Baking powder helps the skin become lighter and crispier.
- Don’t add wet sauce yet
- Grill the wings dry or with a dry rub first.
- Save BBQ, buffalo, honey, etc. for the end.
- Start over indirect heat
- Get your grill around 375–400°F.
- Cook the wings on the cooler/indirect side with the lid closed for roughly 20–30 minutes, turning occasionally.
- Finish over direct heat
- Move them directly over the flames/coals.
- Grill for 2–4 minutes per side, watching closely for flare-ups.
- This is where you get that browned, blistered skin.
- Cook to the texture you want
- Chicken is safe at 165°F, but wings generally become more tender and enjoyable around 175–185°F.
- Sauce immediately before serving
- Toss lightly rather than drowning them. Too much sauce will soften that crispy skin.
Want to Serve Chicken Wings as a Main Course? Try Serving Them with These Sides!
To make chicken wings feel like a complete main course, I’d pair them with sides that add carbs, vegetables, and something fresh.
Best combinations
- BBQ wings + mac and cheese + coleslaw
- Buffalo wings + loaded potato wedges + celery/cucumber salad
- Grilled wings + corn dip + grilled corn + green salad
- Garlic-parmesan wings + roasted potatoes + Caesar salad
- Honey-hot wings + sweet potato fries + crunchy slaw
- Korean-style wings + steamed rice + cucumber salad
- Jerk wings + coconut rice + mango-avocado salad
- Lemon-pepper wings + garlic mashed potatoes + roasted broccoli
Backyard Wing Duo
Why settle on one flavor of chicken wings when you can have two? The Backyard Wing Duo uses both Member's Mark™ Lemon Pepper and Taco Seasonings for an easy way to transform this grilled favorite.
Ingredients
- 3 lbs Chicken wings split if whole
- 1 tbsp Oil
- ½ tbsp Member's Mark™ Lemon Pepper Seasoning
- ½ tbsp Member's Mark™ Taco Seasoning
- 1 tsp Member's Mark™ Sea Salt
- 1 tsp Member's Mark™ Fine Ground Black Pepper
Instructions
- Preheat grill to medium-high heat (350℉ - 400℉) and lightly oil grates
- Pat wings dry. Toss with oil and season half with Member's Mark™ Lemon Pepper Seasoning, and the other half with Member's Mark™ Taco Seasoning. Season all the wings with Member's Mark™ Sea Salt and Member's Mark™ Fine Ground Black Pepper.
- Grill over direct heat for 15-20 minutes, turning every 2-3 minutes, until wings reach 165℉ and skin is crispy.
