Recipes › Grilled › Grilled Italian Chicken Wings Recipe

Grilled Italian Chicken Wings Recipe

Recipe by Pedro M. A. Neves

Grilled Italian chicken wings feature crispy, charred skin infused with fresh herbs, garlic, and zesty lemon—capturing the essence of Italian seaside cooking. These wings are marinated in a Mediterranean blend of olive oil, rosemary, thyme, and white wine vinegar before hitting the grill for a smoky finish. Perfect as an antipasto or casual main course, they deliver authentic Italian flavors with minimal effort.

Ingredients

• 2 kg (4.4 lbs) chicken wings, separated into flats and drumettes
• 90 ml (6 tablespoons) extra virgin olive oil
• 45 ml (3 tablespoons) white wine vinegar
• 4 cloves garlic, minced
• 2 tablespoons fresh rosemary leaves, finely chopped
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh oregano leaves
• Zest of 1 lemon
• 30 ml (2 tablespoons) fresh lemon juice
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon red pepper flakes
• Lemon wedges for serving
• Fresh parsley for garnish

Instructions

1. Pat chicken wings dry with paper towels and place in a large bowl.

2. Combine olive oil, white wine vinegar, minced garlic, rosemary, thyme, oregano, lemon zest, lemon juice, salt, pepper, and red pepper flakes in a small bowl, whisking until emulsified.

3. Pour the marinade over the chicken wings and toss thoroughly to coat all pieces evenly. Cover and refrigerate for 15 minutes.

4. Preheat grill to medium-high heat (approximately 200°C or 400°F). Lightly oil the grill grates to prevent sticking.

5. Remove wings from marinade, allowing excess to drip off. Arrange wings on the grill in a single layer without crowding.

6. Grill for 12-15 minutes, turning every 3-4 minutes to ensure even cooking and charring. Wings are done when internal temperature reaches 74°C (165°F) and skin is crispy and lightly blackened.

7. Transfer cooked wings to a serving platter and drizzle lightly with reserved marinade (that hasn't touched raw chicken).

8. Garnish with fresh parsley and serve immediately with lemon wedges on the side.

Substitutions

• Replace rosemary and thyme with 1 tablespoon Italian seasoning blend for convenience
• Substitute white wine vinegar with balsamic vinegar for deeper, sweeter notes
• Use ghee or avocado oil instead of olive oil for higher smoke-point grilling
• Replace fresh herbs with 1.5 teaspoons dried Italian herbs if fresh herbs are unavailable

Tips

• Pat wings completely dry before marinating—this ensures better browning and crispy skin on the grill
• Don't move wings frequently; allow 3-4 minutes between turns to develop char and flavor without burning
• Save a portion of unused marinade before adding raw chicken to use as a finishing glaze on cooked wings
• If grilling indoors, use a grill pan or cast iron skillet over medium-high heat for 18-20 minutes, turning halfway through

Grilled chicken wings reflect the Italian tradition of simple, ingredient-forward cooking that emphasizes quality olive oil and fresh herbs. In Italy, this style of preparation is common in coastal regions where grilling over charcoal is a time-honored method of cooking casual meals and entertaining guests.

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