Grilled Chicken Wings with Roasted Broccoli and Carrots
A tasty and well-balanced dish, Grilled Chicken Wings with Roasted Broccoli and Carrots blends crispy, smokey wings with roasted veggies that are high in nutrients. After being seasoned with a tasty mixture of spices, the wings are expertly grilled to achieve a crispy outside and a juicy within.
This recipe, which is served with sweet roasted carrots and crisp, caramelized broccoli, provides a filling combination of vitamins, fiber, and protein. This dish is healthy and full of flavor, making it ideal for a backyard BBQ or a midweek supper! For an added flavor boost, serve with a zesty dip or a squeeze of fresh lemon.
Ingredients:
For the Chicken Wings:
2 lbs chicken wings
1 tbsp olive oil
1 tsp salt
½ tsp black pepper
1 tsp garlic powder
1 tsp smoked paprika
½ tsp chili powder (optional for heat)
1 tbsp lemon juice
For the Roasted Broccoli & Carrots:
2 cups broccoli florets
2 large carrots, sliced into thin rounds or sticks
1 tbsp olive oil
½ tsp salt
½ tsp black pepper
½ tsp garlic powder
¼ tsp red pepper flakes (optional for spice)
1 tbsp grated Parmesan (optional for extra flavor)
Instructions:
Prep the Chicken Wings:
In a large bowl, toss the wings with olive oil, lemon juice, salt, pepper, garlic powder, smoked paprika, and chili powder.
Let the wings marinate for 30 minutes (or overnight for deeper flavor).
Grill the Wings:
Preheat the grill to medium-high heat (~375-400°F).
Place the wings on the grill and cook for 20-25 minutes, flipping every 5-7 minutes, until they are crispy and reach an internal temperature of 165°F.
Roast the Vegetables:
Preheat the oven to 400°F (200°C).
Toss the broccoli and carrots with olive oil, salt, pepper, garlic powder, and red pepper flakes.
Spread them on a baking sheet in a single layer.
Roast for 18-22 minutes, stirring halfway, until tender and slightly crispy.
Sprinkle with Parmesan (if using) before serving.
Serve & Enjoy:
Plate the grilled wings alongside the roasted broccoli and carrots.
Serve with a dip like ranch, honey mustard, or lemon-garlic aioli for extra flavor!
Tips for the Best Grilled Chicken Wings & Roasted Veggies
For the Chicken Wings:
Pat the wings dry before seasoning to help them crisp up on the grill.
Marinate longer (overnight if possible) for deeper flavor.
Use indirect heat – start on direct heat for crispiness, then move to indirect heat to cook through without burning.
Baste with sauce last to prevent burning—add BBQ, buffalo, or honey glaze in the last few minutes of grilling.
Finish under the broiler – if you want extra crispiness, broil the wings for 2-3 minutes after grilling.
For the Roasted Broccoli & Carrots:
Cut veggies evenly so they cook at the same rate.
Roast at high heat (400-425°F) for the best caramelization.
Add a squeeze of lemon or balsamic glaze after roasting for extra flavor.
Toss with Parmesan or feta before serving for a cheesy twist.
Flavor Variations
For the Wings:
Spicy Buffalo Wings – Toss grilled wings in buffalo sauce and melted butter for heat.
Honey Garlic Wings – Brush with a honey-garlic glaze (honey, soy sauce, garlic, and butter).
Cajun Dry Rub – Use Cajun seasoning for a bold, smoky kick.
Asian-Inspired – Marinate in soy sauce, ginger, garlic, and sesame oil, then top with sesame seeds.
For the Roasted Veggies:
Garlic Butter – Toss with melted garlic butter after roasting.
Spicy Sriracha – Drizzle roasted veggies with a sriracha-honey mix.
Lemon Herb – Add fresh thyme, rosemary, or basil before roasting.
Estimated Nutrition Facts:
Chicken Wings (Grilled, No Sauce)
Calories: ~350-400 kcal Protein: ~30-35g Fat: ~25-30g Saturated Fat: ~7-9g Carbohydrates: ~0-2g Sodium: ~500-700mg (varies with seasoning) Cholesterol: ~120mg
Roasted Broccoli & Carrots
Calories: ~100-130 kcal Protein: ~3-5g Fat: ~5-7g (from olive oil) Carbohydrates: ~12-18g Fiber: ~4-6g Natural Sugars: ~4-8g Sodium: ~200-300mg (varies with seasoning)
Total Meal Nutrition (1 serving)
Calories: ~450-530 kcal Protein: ~33-40g Fat: ~30-35g Carbohydrates: ~14-20g Fiber: ~4-6g Sodium: ~700-1000mg