Chicken Wing Flats

This finger-licking good recipe crafted to perfection will satisfy your hungry soul with its delectable flavor and have you craving more. Super easy, fun, and guaranteed to steal the show at your next cookout. Wings are great, but flats are amazing.

5 from 2 votes

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Course: Appetizer, Main Course

Cuisine: American

Keyword: chicken wings, wing flats, wingettes

Prep Time: 15

Cook Time: 10

Drying Time: 3

Total Time: 3 25

Servings:

Calories: 351kcal

Author: imma

Ingredients

2-3 pounds (900g-1.4kg) chicken wing flats or wingettes
2-3 tablespoons (16-24g) chicken rub seasoning (or your favorite rub)
Salt and pepper to taste

Instructions

Add all measured spices to a mason jar or bowl and stir well. Set aside.
Give the chicken rub a stir or shake before applying it to the wings, as the spices may separate.
Wash the chicken wings. Let them dry out in the fridge for 3 hours or more if time permits. Do not cover.
If short on time, dry wings with a paper or kitchen towel, then proceed with the next step.
Place the chicken in a large plate or bowl, lightly salt, then season with dry rub. Reserve unused seasoning for later use.
When ready to go, wipe the grill down and lightly oil it. Preheat to medium. Or, if using charcoal, fill it half full. Let it light up and let it get going for about 15 minutes.
Place the flats on the grill, crowding them together. This helps build steam, which makes them moist and tender.
Let them grill for approximately 5 minutes, and then flip and grill for 3 more minutes or until the wing's internal temperature reaches 165℉/74℃. Wings vary in size, so it is best to use a meat thermometer.
Keep an eye on the wings because the dripping fat tends to flare up. Try moving them around when flare-ups occur.
Remove and serve with your favorite dipping or barbecue sauce.

Notes

For tender and evenly cooked wings, start by grilling them over indirect heat. This means placing the wings away from the direct flame or heat source.
If you're using a sauce, brush it on the wings when almost finished. This lets the flavors meld and caramelize.
Dry chicken skin crisps up so much better. So if you have time, let them dry out uncovered in the fridge for at least three hours. And if you don't have time, the world won't end if you don't do it.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition