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These Grilled Chicken Wings are bursting with flavor thanks to a tangy key lime marinade that’s perfectly balanced with brown sugar, garlic, and fresh herbs.
If wings are as amazing to you as they are to me then you’re going to love these Grilled Chicken Wings!
I could eat these crispy grilled chicken wings all day! In my search for delicious wings, these ones have really caught my attention.
The key lime juice adds a bright, zesty flavor that pairs perfectly with the richness of the olive oil and the sweetness of the brown sugar.
Fresh oregano and parsley bring in a hint of freshness, while garlic and kosher salt add depth and seasoning.
After marinating, the wings are grilled to perfection, resulting in crispy skin and tender, juicy meat. It’s the kind of chicken wings recipe that will have everyone asking for seconds.
Oh, I’m drooling already! Grilling chicken wings is one of the best ways to cook them because you get that delicious char and smoky flavor that you just can’t get in the oven.
Plus, it’s a great way to enjoy a classic dish with a little bit of a twist. Bring on the Grilled Chicken Wings!
Some of our other favorite chicken recipes we have on our site include: Popcorn Chicken, Chinese Chicken Recipe, and Italian Lemon Chicken Foil Packet.
WHY THIS RECIPE WORKS:
- Flavorful Marinade: The combination of key lime juice, brown sugar, garlic, and fresh herbs creates a marinade that infuses the chicken wings with maximum flavor.
- Crispy Skin: Grilling over medium heat allows the wings to develop a crispy skin while keeping the meat tender and juicy inside.
- Easy to Prepare: This chicken wing recipe is straightforward, with simple ingredients and easy steps, making it perfect for both beginners and experienced grillers.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Chicken wings
- Key lime juice
- Brown sugar
- Olive oil
- Garlic
- Fresh oregano
- Fresh parsley
- Kosher salt
- Pepper
HOW TO MAKE GRILLED CHICKEN WINGS:
- Place the wings in a gallon-size zip lock bag.
- Place the brown sugar, key lime juice, olive oil, garlic, oregano, parsley, salt, and pepper in a blender or immersion blender and blend until smooth.
- Pour over the wings and marinate overnight or for at least 2 hours. If possible, try to turn the bag every few hours so the wings marinate evenly.
- Before grilling, drain off the excess marinade from the wings and place it in a small saucepot. Bring to a boil and take off the heat.
- Prepare the grill and cook the wings over medium heat.
- Baste the wings with the marinade every couple of minutes, especially after turning.
- Continue cooking until wings reach an internal temperature of at least 165 degrees F. Try to get a good char on the outside. Serve immediately.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
DO I HAVE TO USE KEY LIMES?
No, you don’t have to use key limes, but they do add a unique flavor to the marinade.
If you can’t find fresh key limes, you can use bottled key lime juice, which is often available in grocery stores.
Alternatively, fresh lime juice works well too, though the flavor will be slightly different.
CAN I BAKE THESE INSTEAD?
Yes, if you prefer to bake the wings, you can do so!
Preheat your oven to 400°F and place the wings on a baking sheet in a single layer. Bake for about 30-35 minutes, turning halfway through, until they reach an internal temperature of 165°F.
You can also cook them in an air fryer at 375°F for about 20-25 minutes, shaking the basket halfway through for even cooking.
ANY ADDITIONS?
The best wings are the ones that fit your taste buds!
You can even add some of these things after they’re on the serving platter.
- Soy sauce: Add a splash of soy sauce to the marinade for a savory umami boost.
- Hot sauce: Mix in some hot sauce for a spicy kick.
- Lemon juice: Substitute or mix with key lime juice for a different citrus flavor.
- Honey: Add honey to the marinade for a touch of sweetness and caramelization.
- Garlic powder: Sprinkle garlic powder on the wings before grilling for an extra garlicky flavor.
- Chili flakes: Add chili flakes to the marinade for a bit of heat.
- Paprika: Mix in paprika for a smoky flavor and vibrant color.
- Cilantro: Garnish with fresh cilantro for a bright, fresh taste.
- Parmesan cheese: Sprinkle grated Parmesan cheese on top of the wings after grilling for a savory finish.
- Butter: Baste the wings with melted butter for extra richness.
ANY SUBSTITUTIONS?
Don’t forget to save the recipe card.
And don’t worry, the marinade ingredients are totally changeable!
- Lime juice for key lime juice: If you can’t find key limes, regular lime juice works as a great alternative.
- Vegetable oil for olive oil: Substitute vegetable oil for olive oil if that’s what you have on hand.
- Chicken drumsticks for wings: You can use chicken drumsticks instead of wings; just adjust the cooking time accordingly.
- Agave syrup for brown sugar: Substitute agave syrup if you prefer a different sweetener.
- Kosher salt for sea salt: Use sea salt if you don’t have kosher salt; just be mindful of the size of the salt crystals.
HOW TO STORE:
Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
To reheat, place them in a preheated oven at 350°F for about 10-15 minutes or until warmed through.
This will help retain the crispy skin and juicy meat.
Freezer: You can freeze the marinated chicken wings before grilling.
Place them in a ziplock bag, remove as much air as possible, and freeze for up to 2 months.
When you’re ready to grill, thaw the wings in the refrigerator overnight and cook as directed.
Cooked wings can also be frozen, though the texture may change slightly. Reheat in the oven or air fryer for the best results.
DANA’S TIPS AND TRICKS:
- Marinate Overnight: For the best flavor, marinate the chicken wings overnight. This allows the marinade to fully penetrate the meat, resulting in more flavorful wings.
- Use Indirect Heat: If your grill has hot spots, use indirect heat to avoid burning the wings. This will help them cook evenly and develop a nice char without drying out.
- Baste Often: Basting the wings with the reserved marinade while grilling adds more flavor and keeps them moist. Just be sure to boil the marinade first to avoid cross-contamination.
- Use an Instant-Read Thermometer: To ensure your wings are perfectly cooked, use an instant-read thermometer to check that they’ve reached an internal temperature of 165°F.
- Crisp the Skin: For extra crispy skin, finish the wings over higher heat for a minute or two on each side.
- Serve with Dipping Sauces: This easy recipe is great with ranch dressing, blue cheese dressing, or your favorite BBQ sauce.
Grilled Chicken Wings are the perfect blend of tangy, savory, and slightly sweet flavors, making them a must-try for your next cookout, game day, or family dinner.
With a simple marinade that packs a punch and easy grilling instructions, this recipe is perfect for both seasoned grill masters and beginners alike.
So fire up that gas grill and get ready to enjoy some of the best grilled chicken wings you’ve ever had!
If you like this recipe, you might also like:
Key Lime Marinated Grilled Chicken Wings Recipe
Ingredients
- 4 pounds chicken wings cut into sections and tips discarded
- 1/2 cup brown sugar packed
- 1/3 cup key lime juice fresh squeezed
- 1/4 cup olive oil
- 6 large garlic cloves rough chop
- 1/4 cup fresh oregano leaves loose packed
- 1/4 cup fresh parsley leaves loose packed
- 1/2 tablespoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Place the wings in a gallon-size zip lock bag.4 pounds chicken wings
- Place the brown sugar, key lime juice, olive oil, garlic, oregano, parsley, salt, and pepper in a blender or immersion blender and blend until smooth.1/2 cup brown sugar, 1/3 cup key lime juice, 1/4 cup olive oil, 6 large garlic cloves, 1/4 cup fresh oregano leaves, 1/4 cup fresh parsley leaves, 1/2 tablespoon kosher salt, 1/2 teaspoon black pepper
- Pour over the wings and marinate overnight or for at least 2 hours. If possible, try to turn the bag every few hours so the wings marinate evenly.
- Before grilling, drain off the excess marinade from the wings and place it in a small saucepot. Bring to a boil and take off the heat.
- Prepare the grill and cook the wings over medium heat.
- Baste the wings with the marinade every couple of minutes, especially after turning.
- Continue cooking until wings reach an internal temperature of at least 165 degrees F. Try to get a good char on the outside. Serve immediately.
Notes
- Marinate Overnight: For the best flavor, marinate the chicken wings overnight. This allows the marinade to fully penetrate the meat, resulting in more flavorful wings.
- Use Indirect Heat: If your grill has hot spots, use indirect heat to avoid burning the wings. This will help them cook evenly and develop a nice char without drying out.
- Baste Often: Basting the wings with the reserved marinade while grilling adds more flavor and keeps them moist. Just be sure to boil the marinade first to avoid cross-contamination.
- Use an Instant-Read Thermometer: To ensure your wings are perfectly cooked, use an instant-read thermometer to check that they’ve reached an internal temperature of 165°F.
- Crisp the Skin: For extra crispy skin, finish the wings over higher heat for a minute or two on each side.
- Serve with Dipping Sauces: This easy recipe is great with ranch dressing, blue cheese dressing, or your favorite BBQ sauce.
Nutrition
Love This Recipe?
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They look sooooo good! Thank you for linking up with Thursday Favorite Things.
Dana, you are making me soooo hungry! I love Key Lime recipes! Pinning! Found your from CD’s Country Living Wonderful Wednesday Blog Hop!
This looks so yummy! Thanks for sharing this over at Bewitchin’ Projects Block Party! Hope you will join us again this week!
-Shonee
http://www.hawthorneandmain.com
I could eat about 17 of these! So delicious! Thanks for linking up with What’s Cookin’ Wednesday!
This sounds really good – I have some chicken thawing for tomorrow’s dinner too. I’m thinking I need to try this recipe. Thanks!
Carole
Hi! I am gonna have chicken wings tomorrow for dinner but can I bake instead? Don’t have grill equipment. Any tips? Thank you!