This post has been compensated by Inmar Intelligence and its advertiser. All opinions are mine alone. #MyMazolaMarinade.
I live for grilling season. The grill makes food taste so much more delicious, and these Grilled Chicken Wings with Garlic and Herbs are no exception.
I even grilled out for the Big Game this year, even though it was freezing outside in Chicago in early February.
I stood there in my coat and boots, flipping wings. I don’t regret it, and my guests were quite happy with the wings, too!
Now that the weather is warmer, I’m using the grill regularly to create dinners that my family loves. And these wings are on the list of recipes that we’ll be making on repeat this summer.
This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these links.
Jump to:
Ingredients for grilled chicken wings
You’ll need chicken wings, of course, plus minced garlic cloves, salt, dried parsley, dried oregano, grated parmesan cheese, and Mazola Corn Oil.
This recipe is easy to modify—if you don’t have dried oregano, try dried rosemary or dried thyme instead.
I chose Mazola Corn Oil because it is a heart-healthy* cooking oil and creates marinades that make great-tasting food because it has a neutral taste that lets the natural flavor of your food stand out.
Mazola Corn Oil is also great for making homemade salad dressings, like the poppyseed dressing in my Church Lady Salad. Speaking of, salad would go great with these wings for a light dinner!
How to marinate chicken wings
The easiest way to marinate chicken wings is in a large resealable plastic bag. Add the wings and pour over the marinade, then seal the bag and place it in the refrigerator.
Right before placing the wings in the fridge to marinate, I always place the plastic bag in a bowl, just in case the bag leaks.
I recommend marinating these wings for at least one hour to let the garlic flavor come through. If you really want to get a jump start on dinner, you can marinate them up to 24 hours before cooking.
How to grill chicken wings
To grill the wings, preheat a grill to medium heat. Cook the wings for 5 minutes on one side, then flip and continue cooking until they are cooked through. You want nice grill marks on them.
The dipping sauce
Sauce is a must for wings! To complement the Italian-inspired flavor of these wings, I made a sun dried tomato mayo for dipping. It was a hit with my husband and son!
To make it, I finely chopped four sun dried tomatoes in oil, then stirred them into ½ cup of mayo. If you prefer a smoother sauce, you could purée the sun dried tomatoes in a food processor instead of chopping them.
It’s best to serve the wings hot off the grill, sprinkled parmesan cheese on top just before serving.
*see Mazola.com for more information on the relationship between corn oil and heart health.
More appetizer recipes
Here are a few of my favorite appetizer recipes for serving with wings:
- Crockpot Chili Cheese Dip
- Reuben Dip (tastes like a reuben sandwich!)
- Crockpot BBQ Meatballs (just 3 ingredients)
- Bacon Wrapped Meatballs
Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!
📖 Recipe
Garlic and Herb Grilled Chicken Wings
Ingredients
For the wings:
- 2 lbs chicken wings
- ¼ cup Mazola® Corn Oil
- 5 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 teaspoon sea salt
- ¼ cup grated parmesan
For the dipping sauce:
- ½ cup mayonnaise
- 3 sun dried tomatoes in oil, finely chopped
Instructions
- Use a sharp knife to separate the wings into three parts (flats, drummettes, tips). Discard the wing tips.
- Place wings, Mazola Corn Oil, garlic cloves, oregano, parsley, and sea salt in a zip-top bag. Close the bag and shake to distribute. Place the bag in a bowl (just in case it leaks!) and place in the refrigerator for at least 1 hour, or overnight.
- Preheat a grill to medium heat. Remove the wings from the marinade and discard the marinade.
- Grill the wings, turning once, until cooked through and golden brown, about 10–12 minutes.
- While the wings are cooking, combine the sun dried tomatoes and mayo in a medium bowl. Stir to combine.
- When the wings are finished cooking, sprinkle with the grated parmesan. Serve immediately with the sun dried tomato mayo.
Cynetta says
Don’t discard the wing tips! What a waste!
Save them in your freezer then make a batch of stock when you’ve enough
I combine with all other trimmings and bones; both raw and cooked
Why discard them?
Cynetta
Kate Shungu says
Hi Cynetta, you could certainly do that! I make chicken stock from the bones of rotisserie chickens instead. 🙂