How to Make the Best NO MESS CRISPY WINGS in Your City
Your City: These No Mess Crispy Wings are seasoned to perfection and cooked for maximum crunch: no fryer or smoke cloud required.
What Most People Don’t Know About Making NO MESS CRISPY WINGS
- Dry wings = crispy wings: The overnight dry-brine isn't just for flavor, it's the best way to remove moisture from the skin and get that addictively crisp bite.
- You don’t need a smoker, but smoke helps: Tossing half an onion on the coals (charcoal grills only) adds a whiff of sweet smoke that deepens flavor, without needing a full smoker setup.
- Finish off the grill to avoid burnt sauce: Sauce clings best when added off the heat. Tossing wings in hot sauce over a grill often leads to flare-ups and bitter, burnt flavors.
Ingredients
- 24 chicken wings (flats and drumettes, about 4 lb / 1.8 kg)
- 2½ tbsp Bald Buck Seasoning
- 1 tbsp coarsely ground black pepper
- Optional: ½ onion (for charcoal grills only)
- Optional: Celery sticks and blue cheese dressing
Buffalo Wing Sauce (Optional):
- ½ cup melted butter
- ½ cup hot sauce (like Frank’s)
- 2 cloves garlic, finely minced
Instructions
- Dry-brine the wings (2–24 hours): Pat wings completely dry with paper towels. Toss with Bald Buck Seasoning and black pepper until evenly coated. Place wings on a wire rack over a sheet pan. Leave uncovered in the fridge for 2 to 24 hours.
- Preheat your grill: Set up for two-zone cooking: one side indirect (325°F / 163°C), one side direct high heat. Gas grill: Turn one side on medium-high, leave the other off. Charcoal grill: Bank coals to one side. Add ½ onion directly on the coals if using. Preheat at least 15 minutes with the lid closed. No two-zone grill? Cook at medium heat, flipping more often and watching for flare-ups.
- Cook wings on indirect heat – 30 minutes: Place wings on the indirect side in a single layer. Close the lid. Cook for 15 minutes. Flip and cook another 15 minutes. The skin should be dry and golden. Internal temp should be around 150°F (66°C) at this point.
- Crisp on direct heat – 5–10 minutes: Move wings to the direct heat side. Grill with the lid open, flipping every minute, until the skin is crisp and browned. Check internal temperature...you’re looking for 165°F (74°C) in the thickest part.
- Sauce off the grill (optional): In a bowl, combine melted butter, hot sauce, and garlic. Toss cooked wings in the sauce just before serving. Want ‘em dry? Just dust with more Bald Buck Seasoning and skip the sauce.
