Grilled Chicken Wings

Chef Andrew Forlines makes game day gourmet on the Solo Stove Grill!


  • whole chicken wings
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp italian seasoning
  • ¼ tsp ground black pepper
  • ¼ tsp chili powder


  1. Salt chicken at least two hours before cooking with ¼ tsp kosher salt per  wing. (Salting the wings will tenderize the meat and help the wings retain moisture during cooking.)
  2. Prepare the dry spice rub by combining salt, garlic powder, italian seasoning, ground black pepper, and chili powder. Set aside.
  3. Heat an even layer of charcoal briquettes for direct high heat cooking.
  4. Place wings top side down to start and cook until lightly browned (approximately 5-8 minutes per side).
  5. Turn wings every few minutes to keep from overcooking.
  6. Cook until the internal temperature of the wings reaches 165°F.
  7. Toss wings in a bowl with the dry spice rub. (You can add your favorite wing sauce here as well!)
  8. Serve alongside freshly trimmed and cut vegetables with blue cheese dressing.