10 Awesome Grilled Chicken Wings for a Fourth of July Party
Cookouts and barbecues are synonymous with grilling—but that doesn’t mean you have to leave chicken wings off the menu. While you’ll often find them baked or fried, wings can also be made on the grill, which lends them a delicious smoky flavor. Try coconut curry sauce for a sweet and spicy kick, or tandoori-style, which pairs perfectly with a creamy yogurt sauce. We know what we’ll be making on the Fourth of July—read on for more recipe recommendations.
From spicy-sweet apricot wings to fantastic Vietnamese-inspired ones, here are seven of the best grilled chicken wings to make for a Fourth of July bash.
For extra-juicy chicken, these wings are brined for three hours before they’re tossed in spice rub.
Con Poulos Con Poulos
What's the secret to these extra-juicy wings? Chef Timothy Hollingsworth brines them for three hours.
These spicy-sweet wings are perfect with a citrusy wheat beer.
These super-crispy wings are the perfect balance of sweet and salty.
Adam Perry Lang, author of Charred & Scruffed, makes these amazing wings with a rich molasses sauce.
Cherry preserves and habanero chile make a terrific, sticky, sweet and spicy glaze.
Sheldon Simeon uses fresh ginger and pineapple juice to add bright heat and tang to the sweet, teriyaki-like homemade huli huli sauce that coats the chicken wings and pineapple slices in this recipe. The marinade helps the wings get smoky-sweet on the grill and retain a delicious juicy bite.
Marinating chicken wings in a mix of coconut milk, curry paste and lime lends them an alluring sweet-spicy flavor.
Rubbing chicken wings with a variety of sweet and spicy seasonings before smoking gives them a double dose of delicious flavor.
These Indian-spiced chicken wings from chef Ben Ford are superb on their own with a squeeze of lemon, but they're even better dipped in the thick and tangy minty yogurt sauce that's made with cream cheese.
These wings are sauced with a vinaigrette made from fish sauce and coconut water and served on top of a refreshing noodle salad that’s packed with herbs.