This is the easiest and most fantastically delicious way to grill chicken wings. The tender, moist, and savory flavors will blow your mind.

These amazing, mind-blowingly delicious wings are so easy to make that I’m a little embarrassed to call this is 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 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 the 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 a little splurge every now and then never hurt anyone.

And you may as well toss all those myths and dispelled claims the naysayers have about MSG out the window. Scientist 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 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. 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 seasoning 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 chicken 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!

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.

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 with and this Grilling Tool Set is super handy and well made.

Be safe and check for doneness using a Digital Meat Thermometer.

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 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.

Drink Pairings

My favorite red wines taste a bit drab with for these grilled wings. I prefer a glass of Terlano Pinot Grigio 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. A couple of favorites include a Chateau St Michelle Riesling and a Reeve Wines San Benito 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. The correct glassware affects the beer’s aroma and flavors, as well as the foam that forms at the top of the glass. I recommend these Pilsner Glasses and IPA Glasses when serving these beers.

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 to make a broth for another dish.)

Parts of a Chicken Wing — You can easily separate whole chicken wings into wingettes (or flats) and drumettes.

Not a fan of wings? No worries. Make a boneless version using strips of chicken thighs. Avoid chicken breasts, as dark meat works best.

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 165° F on a meat thermometer.

Japanese Grilled Chicken Wings

Recipe by Annette (•‿•)

These amazing, mind-blowing wings are so easy to make. All you need is chicken wings, salt, and a family favorite Japanese seasoning that intensifies the savory, meaty taste.

Course: EntréeCuisine: Asian

Servings

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

3 pounds 3 chicken wings, whole or separated
1-1/2 tablespoons 1-1/2 table salt (more or less, as needed)
1-1/2 tablespoons 1-1/2 Ajinomoto (more or less, as needed)

Directions

Preheat an outdoor grill for medium-low heat and lightly oil the grate.
Place wings, topside up, on the hot grill.
Generously season each wing with salt and Ajinomoto, up to 1/4 – 1/8 teaspoon of each per wing.
Cook on low heat until chicken starts to turn a light golden brown. Flip and generously seasoning the underside of each wing. Continue cooking until the underside turns a golden brown.
Flip and generously season the topside of each wing once again.
Continue cooking, flipping as needed, until juices run clear or internal temp reaches 165° F.
Remove from grill and place on platter.
Serve and enjoy!

Grocery & Gourmet

Ajinomoto is a must have for this recipe.
Good old fashioned Morton Iodized Table Salt works and tastes best.
A glass of Terlano Pinot Grigio or Chateau Miraval Rose Cotes De Provence is the ideal pairing with these wings.
If you’re a fan of sweet and salty, try a Chateau St Michelle Riesling or Reeve Wines San Benito Riesling.
A hoppy beer like a Pilsner or India Pale Ale (IPA) pair brilliantly with the saltiness in these grilled wings. You’ll greatly enhance the beer’s aroma and flavors, as well as the foam that forms at the top of the glass when served these beers in the correct Pilsner Glasses and IPA Glasses.

Worry-Free Cooking

Zwilling Signature Rock & Chop Knife SetView Details
2-Burner Propane GrillView Details
Portable Charcoal GrillView Details
Grilling Tool SetView Details
Digital Meat ThermometerView Details

If you enjoyed this recipe, please consider leaving a comment and star rating below. It’s always refreshing to hear how others like a recipe, find success with it, or tweak to suit. I’d love to hear from you!