Print Recipe

Indy Chicken Wings

Prep Time2 hrs 15 mins
Cook Time45 mins
Total Time3 hrs
Course: Appetizer
Cuisine: American
Servings: 4 -8 servings
Author: Based on a recipe from Steven Raichlen's BBQ USA: 425 Fiery Recipes from All Across America


  • 4 pounds chicken wings flats and drumettes separated, tips discarded or saved for making broth
  • 1 tablespoon vegetable oil
  • 1/2 tablespoon garlic salt
  • 1/2 tablespoon celery seed or celery salt
  • 2 teaspoons freshly ground black pepper
  • Homemade Italian vinaigrette or substitute Italian salad dressing


  • Place wings in a large resealable bag or container.
  • Add oil. Seal and toss to coat.
  • Combine the garlic salt, celery seed or celery salt and pepper. Add to container, seal, and toss to coat.
  • Place wings in fridge for at least 2 hours, to overnight.
  • Begin cooking wings as desired. Click here for our guide on cooking wings in a grill, smoker, deep fryer, oven, or a Char-Broil Big Easy. After 15 minutes of cooking begin basting the wings with the Italian vinaigrette. Continue basting every 10 minutes until the wings are done. NOTE: The vinaigrette contains oil, which can cause flair-ups on a grill. Be careful when basting and do not over-baste the wings. If a flair-up does occur move the wings to another part of the grill until the flames die down.
  • Serve with your favorite dipping sauce.