Daily Ration Chicken Wings on the Grill
Updated: Aug 28
or Baked Chicken Wings!
In our family, chicken wings on the grill are a tradition. Our dad always fires up the grill, while I usually keep it simple oven baking. Both methods come out equally delicious. The secret? Sunday Dinner’s Daily Ration all-purpose seasoning salt.
With garlic, smoked paprika, cracked pepper, and a little extra freshly ground pepper, Daily Ration gives these wings bold flavor without needing a heavy sauce. The result is crispy, juicy chicken wings that are perfect for game day, backyard barbecues, or just an easy family dinner at home.
Whether you prefer chicken wings on the grill or baking, this recipe is guaranteed to please the whole family.
Daily Ration Chicken Wings
Crispy, savory chicken wings seasoned generously with Sunday Dinner’s Daily Ration and cracked pepper. Bake them in the oven for an easy weeknight version or cook them over indirect heat on a charcoal grill the way Dad did. Either way, these wings are simple, flavorful, and made for sharing.
Prep: 10 min | Cook: 40–45 min | Total: About 55 min | Serves: 4
Ingredients
2 pounds chicken wings, split into flats and drumettes
Cooking oil spray
2 tablespoons Sunday Dinner Daily Ration
½ teaspoon black pepper
Instructions
For Baked Wings
1. Preheat oven to 425°F. Line a large baking sheet with foil or parchment paper and place a wire rack on top, if you have one. Lightly coat the rack with cooking spray.
2. Prep the wings. Pat the chicken wings very dry with paper towels. This helps them crisp in the oven.
3. Season generously. Lightly spray the wings with cooking oil spray. Sprinkle with Daily Ration and black pepper, tossing until the wings are evenly coated.
4. Bake. Arrange the wings in a single layer, leaving a little room between them. Bake for 40–45 minutes, flipping halfway through, until golden, crispy, and cooked through to an internal temperature of 165°F.
For Dad’s Charcoal-Grilled Wings
1. Prepare the grill.S et up your charcoal grill for indirect heat, arranging the hot coals primarily on one side.
2. Pat the wings dry, lightly coat with cooking spray, and season generously with Daily Ration and black pepper.
3. Cook over indirect heat. Place the wings on the cooler side of the grill, away from the coals. Cover and cook, turning occasionally, until the wings are nearly cooked through.
4. Finish over direct heat. Move the wings over the hot coals for a few minutes, turning frequently, until the skin is browned and crispy. Cook to an internal temperature of 165°F.
5. Serve. Let the wings rest for a few minutes, then serve hot. Add another light sprinkle of Daily Ration if you want an extra hit of flavor.
A Few Notes
Dry wings = crispier wings. Don't skip patting them dry before seasoning.
Dad's charcoal method is all about indirect heat first, then finishing over the coals for that smoky, crispy exterior.
Don't crowd the baking sheet. Give the wings some breathing room so they roast instead of steam.
Serve with ranch, blue cheese, or your favorite dipping sauce.
Celery and carrot sticks make an easy classic pairing.
For a larger crowd, this recipe doubles easily—just give the wings enough room to cook properly.
Approximate Nutrition
Nutrition will vary depending on the size and cut of the wings and the amount of Daily Ration used.
Made with Daily Ration
Our put-it-on-everything seasoning salt brings garlic, smoked paprika, cracked pepper and savory flavor to chicken wings without needing a complicated marinade or sauce. Season generously. Bake or grill. Pass the napkins.
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