Grilled Chicken Wings

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• Total time: 35
• Yields: 6 serving(s)

Nutrient	Value
calories	384 kcal
carbohydrateContent	1 g
proteinContent	30 g
fatContent	28 g
saturatedFatContent	8 g
cholesterolContent	126 mg
sodiumContent	507 mg
fiberContent	1 g
sugarContent	1 g
servingSize	1 serving

Ingredients

• 4 pounds chicken wings (flats and drumettes)
• 1 Tablespoon avocado oil
• 1 teaspoon salt
• 1 teaspoon pepper
• ¼ cup Buffalo sauce (Franks RedHot is my favorite)
• ¼ cup ranch dressing
• 1 clove garlic (minced)
• 3 Tablespoons butter (melted)
• 3 Tablespoons ground Parmesan cheese
• 1 Tablespoons fresh parsley (finely minced)
• 1 cup ketchup
• ½ cup brown sugar
• ¼ cup apple cider vinegar
• 2 Tablespoons honey
• 1 teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon black pepper

Preparation

Preheat the grill. Preheat your grill to 425 degrees F. Make the sauces.For the Buffalo Sauce: combine the Buffalo sauce and ranch dressing in a small bowl. Stir to combine. For the Garlic Parmesan Sauce: combine all of the ingredients in a small bowl and stir to combine. Serve warm.For the Honey BBQ Sauce: Combine all ingredients for Honey BBQ Sauce in a medium saucepan over medium heat. Bring sauce to a boil. Reduce heat to low and simmer for 15 minutes. Remove sauce from heat and serve warm. Prep the wings. Pat the wings dry and spray or drizzle the chicken wings with avocado oil and then season on all sides with the salt and pepper. Grill the chicken wings. Place the chicken wings directly on the grill grates, close the lid, and grill them for 15-20 minutes, flipping every 3-5 minutes to prevent burning and to crisp the skin. Cook until the chicken reaches an internal temperature of 170-175 degrees F (this is a high temp for chicken, but it helps give you a clean, pull-off-the-bone bite). Serve immediately with the sauces. Remove the wings from the grill. Toss in the sauce, dip, or drizzle the sauce on the top.