Chicken wings tossed with garlic, thyme, and olive oil, grilled over direct heat until crispy-skinned and smoky. The simplest wing recipe — no sauce needed.
smokeandsoil.com/recipes/grilled-chicken-wings-with-garlic-and-thyme
by L Field
Prep
15 min
Cook
30 min
Total
45 min
Serves
4
Level
Hard
Method
BBQ
Target Temps
Ingredients
Chicken pieces are forgiving and well-suited to the grill. Wings, in particular, respond well to direct heat, allowing the skin to crisp up while keeping the meat tender and juicy. The key is managing the fire carefully—starting with a clean burn to avoid overpowering smoke flavours, then using a two-zone setup to control cooking temperature and prevent flare-ups.
This recipe leans on simple, seasonal ingredients that complement rather than mask the chicken’s natural flavour. Fresh garlic and thyme provide aromatic layers, while a drizzle of olive oil helps the skin caramelise and carry the seasoning. Salt and black pepper are all you need to bring it together, keeping the focus on clean, whole-food flavours that work beautifully over fire.
Grilling chicken wings this way isn’t just about technique; it’s about understanding your tools and ingredients. Using an instant-read thermometer ensures you hit the right internal temperature without guesswork, while long tongs and a chimney starter give you control over the fire and handling. It’s a method that rewards patience and attention, perfect for anyone looking to make everyday BBQ a practical, satisfying part of their cooking routine.
Ingredients
separated into drumettes and flats
finely minced
leaves picked and chopped
Health Notes
Chicken is a lean, versatile source of protein. Thighs and legs are slightly higher in fat than breast, but the difference is not dramatic. Removing the skin before eating reduces the overall fat content significantly.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
Values are estimates and vary with portion size and preparation.
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Prepare the Wings and Season
In a large mixing bowl, combine the separated chicken wings with the olive oil, minced garlic, chopped thyme, salt, and pepper. Ensure the wings are evenly coated. For best results, allow the wings to rest at room temperature for 30 minutes while preparing the grill.
Establish the Two-Zone Fire
Load a chimney starter with enough Weber briquettes to fill approximately one-third of the charcoal grate. Light the briquettes and allow them to ash over completely (about 15-20 minutes). Pour the lit briquettes onto one side of the charcoal grate to create a two-zone fire (direct and indirect heat). Place the cooking grate on the grill and close the lid, adjusting the bottom and top vents to achieve a stable cooking temperature of 180°C (350°F).
Cook Over Indirect Heat
Place the seasoned chicken wings on the cooking grate over the indirect heat zone (the side without the coals). Close the lid immediately. Cook for 25 minutes, turning the wings once halfway through. The internal temperature should be approaching 80°C (176°F).
Crisp the Skin
Move the wings directly over the lit briquettes (the direct heat zone). Grill for 3-5 minutes, turning frequently, until the skin is golden brown and crisp. Use a digital thermometer to confirm the internal temperature has reached a minimum of 85°C (185°F).
Rest and Serve
Remove the wings from the grill and place them in a clean bowl or serving platter. Allow them to rest for 5 minutes before serving. The residual heat will complete the cooking process and allow the juices to redistribute.
Rest and Serve
Remove the wings from the grill and place them in a clean bowl or serving platter. Allow them to rest for 5 minutes before serving. The residual heat will complete the cooking process and allow the juices to redistribute.
Health Notes
Chicken is a lean, versatile source of protein. Thighs and legs are slightly higher in fat than breast, but the difference is not dramatic. Removing the skin before eating reduces the overall fat content significantly.
Per serving (estimate)
480
kcal
42g
protein
8g
carbs
28g
fat
probe
An instant-read thermometer is the single most reliable tool for achieving precise cooking results over fire. At Smoke & Soil, we champion clean, whole-food cooking that honours seasonal ingredients and respects the natural flavours of your produce. This thermometer fits perfectly into that ethos by taking the guesswork out of doneness, allowing you to cook meats, fish, and even vegetables to perfection every time. It is indispensable for ensuring food safety, particularly with poultry, where undercooking can pose health risks. It also speeds up weeknight cooking by giving you immediate temperature feedback, so you never have to second guess whether your food is ready. Using an instant-read thermometer correctly is as important as owning one. Insert the probe into the thickest part of the meat, avoiding bones which conduct heat differently and give false readings. Take multiple readings to confirm consistency, especially with larger cuts. This tool is not just for meat; it can help you nail the perfect temperature for everything from bread to custards, supporting a wide range of fire-cooking techniques. It is a straightforward way to elevate your BBQ game without fuss or guesswork. The instant-read thermometer embodies the no-nonsense, practical approach Smoke & Soil stands for. It is a tool that rewards attention to detail and encourages respect for the ingredients and the cooking process. Investing in a good quality, fast-reading model will pay dividends in flavour, texture, and safety. It also complements other techniques like carryover cooking and indirect heat methods, making it a versatile addition to your BBQ toolkit.
Temperature Targets
Written by
L Field
