Description
This flavorful recipe features perfectly grilled chicken wings seasoned with aromatic spices and olive oil, paired with sweet grilled corn ears enhanced with smoky paprika and optional cheese or fresh toppings. Ideal for a summer cookout or a casual dinner, these grilled chicken wings and corn offer a satisfying combination of smoky, savory, and fresh flavors with a crisp char from the grill.
Ingredients
Scale
For the Chicken Wings
- 10-12 chicken wings, split into flats and drumettes
- 2 tbsp olive oil
- 1 tbsp garlic powder
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 1 tbsp lemon juice (optional)
For the Grilled Corn
- 4 ears of corn, husked and cleaned
- 1 tbsp olive oil
- Salt and pepper, to taste
- 1/4 tsp smoked paprika (optional, for extra flavor)
- Fresh parsley, chopped (optional)
- Lime wedges (optional)
- Grated parmesan or cotija cheese (optional, for the corn)
Instructions
- Prepare the Chicken Wings: In a large bowl, combine the chicken wings with olive oil, garlic powder, paprika, onion powder, ground cumin, salt, and pepper. Mix thoroughly to evenly coat each wing. Optionally, add lemon juice for a bright citrus flavor and toss again.
- Preheat the Grill: Heat your grill to medium-high heat, aiming for about 375°F to 400°F for optimal cooking and char.
- Grill the Chicken Wings: Place the chicken wings on the grill in a single layer. Cook for about 20-25 minutes, turning every 5 minutes to ensure even cooking and a nice char. The internal temperature should reach 165°F, and the wings should be crispy and golden brown.
- Prepare the Corn: While the chicken is grilling, brush the husked corn ears with olive oil. Sprinkle with salt, pepper, and smoked paprika if using.
- Grill the Corn: Place the corn on the grill during the last 10-12 minutes of chicken cooking time. Turn the corn occasionally until it develops a charred, smoky flavor and tender kernels.
- Finish and Serve: Remove the chicken wings and corn from the grill. Garnish the corn with fresh parsley, lime wedges, and grated parmesan or cotija cheese if desired. Serve the grilled wings hot alongside the smoky, flavorful corn.
Notes
- For extra crispy skin on the wings, pat them dry before seasoning.
- Adjust spices to your preference; add cayenne for heat or smoked paprika for deeper flavor.
- You can marinate the wings for 1-2 hours in the refrigerator for more intense flavors.
- Use a thermometer to ensure chicken wings are safely cooked to 165°F.
- Leftover grilled corn can be cut off the cob and added to salads or salsas.
