These amazing, mind-blowingly delicious grilled chicken wings are so easy to make that I’m a little embarrassed to call this a recipe. All you need is chicken wings, salt, and a family favorite Japanese seasoning called Ajinomoto.
This popular Japanese seasoning is the purest form of umami, also known as monosodium glutamate (MSG). Umami, for the inquiring mind, is the fifth basic taste in foods alongside sweet, sour, salty, and bitter. It’s a savory, meaty taste. And this seasoning infuses that flavorful taste in foods making it the ultimate choice for these grilled chicken wings.
Okay, I’m sure by now you’re thinking this can’t be good with all the salt and MSG. After all, salt and MSG are supposed to be bad for us, right? Well, let’s not judge too quickly here.
Sure, too much salt in our diet may not be all that great for us. However, I think we can all agree that salt does make virtually anything taste better. These aren’t wings you’re going to eat every day — even though you may want to because they’re so darn good — so splurge a little and eat in moderation.
And you may as well toss all those myths and dispelled claims the naysayers have about MSG out the window. Scientists and health experts have proven time and again that MSG is safe to eat. Heck, Japanese people have been enjoying MSG for well over a century and their longevity far surpasses every other country in the world.
Trust me on this one. You’re going to want to give these grilled chicken wings a try at your next backyard barbecue. I guarantee your family and friends will be ultra-impressed with your culinary skills, even though it’s one of the easiest things you’ll ever make on the grill. Here’s everything you need to know on how to prepare these tasty treats.
Toss the wings, topside of the wing facing up, on a hot grill. Generously season each wing with salt and Ajinomoto. And by generously, I mean a whole bunch — like up to 1/8 teaspoon of each per wing.
Cook on low heat until chicken starts to turn a light golden brown. Flip and generously season the underside of the wing. Continue to cook on low until the underside of the wing turns a golden brown. Flip and generously season the topside of each wing once again; then continue cooking, flipping as needed, until juices run clear.
The salt brings out the juices in the grilled chicken wings and the Japanese seasoning adds an incredible flavor. It’s really that easy and a guaranteed winner with everyone who tries them.
Truly mind blowing!
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Worry-Free Cooking |
- If you’re planning to cut up the chicken wings, you’ll want to use a sharp all-purpose knife. This is a must-have in any kitchen, and I recommend the Zwilling Signature Rock & Chop Knife Set. These are super sharp and cut wonderfully.
- Obviously, you can’t make grilled chicken wings without a good grill. I use a propane gas grill that we bought several years ago. It’s a workhorse and cooks very well. A portable charcoal grill works just well, too.
- You’ll need tongs to flip the wings, and this grilling tool set is super handy and well made.
- As always, you’ll want to be safe and check for doneness using a digital meat thermometer.
- Remember to serve your beer and wines in the proper bar glass to optimize the aromas and flavors. The right beer glass also enhances the foam that forms at the top of the glass.
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Menu Planning |
- These wings go well with anything from asparagus to zucchini bread. Serve with your favorites or get creative and try something new.
- The robust and savory flavors of these grilled chicken wings are incredible on their own. There’s absolutely no need to worry about dipping or wing sauce. Serve hot off the grill and enjoy.
- Store leftover wings, if there are any, in an airtight container in the refrigerator for up to four days. Reheat in the microwave when ready to eat.
- Leftovers are usually never a problem when serving these wings. When there are some, though, they make a wonderful addition to salads. Simply remove meat from bone before tossing atop your favorite greens. Scrumptious.
- These wings freeze well, which makes them a terrific choice for future dinners or parties when made in advance. Place cooled wings in a freezer bag or airtight container. Store in the freezer for up to six months. When ready, thaw in the refrigerator overnight, then place wings on a baking sheet in a 350° F preheated oven for about 10 minutes or until warmed through.
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Drink Pairings |
- My favorite red wines taste a bit drab with for these grilled wings. I prefer a glass of Pinot Gris White Wine or Chateau Miraval Rose Cotes De Provence. Both are yummy choices.
- If you’re a fan of sweet and salty, pair these wings with a sweet Riesling. One of my favorites is Chateau St Michelle Riesling.
- Beer and salty foods go together better than anything. A hoppy beer like a Pilsner or India Pale Ale (IPA) are wonderful choices for this savory dish. For an authentic Japanese meal, serve up a cold glass of Sapporo Pale Ale. It’s Japan’s first brewed and oldest beers — and a favorite among beer lovers.
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Helping Hand |
- I like quick and easy cooking, which is why I toss the whole chicken wing right onto the grill. However, you can easily cut the wings into flats and drumettes if you prefer. To do so, fold the wing out, use a sharp knife to separate the pieces at the joints where the wing tip, flat, and drumette meet. Find the softest part and push down firmly. (Note that it’s best to toss the wing tip or use them to make a broth for another dish.)
- Not a fan of wings? No worries. Make a boneless version using strips of chicken thighs. Avoid Chicken breasts tend to dry out, so opt for dark cuts of meat like chicken thighs.
- Ajinomoto is a must have for this recipe. For the squeamish, you can omit this seasoning and still get a tasty dish that has less flavor intensity.
- I find that salts such as kosher, Himalayan, and sea salts don’t cook or taste as well for this dish. Plain table salt works best. I recommend good old fashioned Morton iodized table salt for this recipe.
- The wings are ready when the juices run clear or registers at 165° F on a meat thermometer.
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Grocery & Gourmet |
- Ajinomoto umami seasoning is a must have for this recipe.
- Good old fashioned Morton Iodized Salt works and tastes best. If you prefer to use your favorite salt, I recommend you stick to a fine-grained table salt. Other salts — like Kosher, Himalayan pink, and sea salts — don’t offer the same salty depth of flavor.
