Few meals are as satisfying as a plate of smoky grilled chicken wings served alongside a crisp salad and creamy coleslaw. This dish is a perfect balance of bold, chargrilled flavor with cool, refreshing sides. It’s ideal for summer cookouts, game-day spreads, or a weekend dinner that feels indulgent yet wholesome.
Why You’ll Love This Meal
- Flavorful and juicy: The grilled wings are marinated for deep flavor and caramelized on the grill.
- Balanced plate: Includes protein, fresh veggies, and creamy slaw for texture and nutrition.
- Easy to prepare: Minimal ingredients, simple steps, and perfect for batch cooking.
- Customizable: Swap sides or sauces to suit your preferences or dietary needs.
Ingredients
For the Chicken Wings:
- 2 pounds chicken wings
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons honey or brown sugar
- 1 tablespoon smoked paprika
- 2 garlic cloves, minced
- 1 teaspoon black pepper
- 1 teaspoon salt
For the Fresh Salad:
- 2 cups chopped romaine or mixed greens
- 1/2 cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/4 cup feta or diced cheese (optional)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice or vinegar
- Salt and pepper to taste
For the Coleslaw:
- 2 cups shredded green cabbage
- 1/2 cup shredded carrot
- 2 tablespoons finely chopped red onion
- 1/4 cup mayonnaise or plain Greek yogurt
- 1 teaspoon apple cider vinegar
- Salt and pepper to taste
How to Make Grilled Chicken Wings with Fresh Salad & Coleslaw
- Marinate the wings: Combine olive oil, soy sauce, honey, garlic, paprika, salt, and pepper. Toss with chicken wings and marinate for at least 30 minutes (or up to 4 hours).
- Grill the wings: Preheat grill to medium heat. Grill wings for 20–25 minutes, turning occasionally until nicely charred and fully cooked (internal temp 165°F).
- Prepare the coleslaw: In a bowl, mix cabbage, carrot, and red onion. In a small bowl, whisk together mayo, vinegar, salt, and pepper. Toss slaw with dressing and refrigerate.
- Make the salad: Combine lettuce, cucumber, tomatoes, onion, and cheese. Drizzle with olive oil and lemon juice just before serving. Season to taste.
- Plate and serve: Arrange grilled wings with a side of coleslaw and fresh salad for a colorful, complete meal.
Tips for Perfect Wings
- Use indirect heat for grilling: This prevents flare-ups and allows the wings to cook evenly.
- Let the marinade sit: The longer the wings marinate, the deeper the flavor.
- Double the recipe: Grilled wings store well and are great for leftovers or party platters.
Serving Ideas
- Serve with sweet potato fries, roasted corn, or garlic bread for a heartier meal.
- Drizzle wings with hot sauce, BBQ glaze, or garlic butter for extra flavor.
- Use leftovers in wraps or rice bowls for easy next-day meals.
Frequently Asked Questions
Can I use boneless chicken instead of wings?
Yes. Boneless chicken thighs or tenders work well with the same marinade and grill time may be slightly shorter.
How long can I store leftovers?
Store grilled wings and sides in separate airtight containers in the fridge for up to 3 days.
Is this recipe gluten-free?
Use tamari or a gluten-free soy sauce in the marinade to make it fully gluten-free.
Can I make this without a grill?
Yes. Bake wings at 425°F for 35–40 minutes or use a stovetop grill pan with similar results.
Final Thoughts
This Grilled Chicken Wings with Fresh Salad & Coleslaw recipe is everything you want in a casual, flavorful dinner — smoky, juicy chicken with bright, crunchy, and creamy sides. It’s ideal for backyard BBQs, meal prep, or just a fun and balanced dinner to switch up your routine. Once you try it, it’s bound to be a repeat favorite.