There is NOTHING basic about these pumpkin pie spiced wings! Save this recipe to make for you next wing night or game day celebration!
If there is any chicken wing recipe you make this fall, I implore you that THIS BE THE ONE! All capital letters are 100% necessary (and yes I’m yelling at you).
This may be one of my favorite grilled chicken wing recipes to date. If you need a full master guide to grilling up some wings (lots of great tips and tricks for crispy chicken etc.) then check out the full post to help you be the star of game day (at least from a culinary standpoint).
While this recipe utilizes pumpkin pie spices (which are very savory to be honest), I balance it all out with a little smoke and spice combo with a drizzle of some sweet maple syrup to tie it all together (keto friendly options included of course).
I paired this with some low carb sweetened chaffles to do a fun board. I’m absolutely loving the keto chicken wings and waffles vibes this gives, making it very versatile in serving for breakfast, brunch, or even dinner. Grab the details below for this sweet and spicy chicken wing recipe and read through for helpful tips and techniques!
- Paper Towels
- Mixing Bowl
- Baking Sheet
Let’s break down this cook into a few helpful steps for fool proof grilling!
The Pumpkin Spice Dry Rub:
The base of this rum consists of the following:
- Pumpkin Pie Spice (cinnamon, nutmeg, allspice, ginger, and cloves)
- Smoky Paprika
- Dried Thyme
- Red Pepper Flakes
- Sea Salt
Combine these ingredients together in a bowl and whisk until combined. If you prefer a finer rub, pop it all in a spice grinder and pulse until its a fine, mixed, consistency. I’ve tried it using both methods and find it delicious either way!
The red pepper flakes add a nice amount of heat, while the smoky paprika ties the flavors together nicely with the cinnamon, all spice, and clove that comes with the pumpkin pie spice. If you don’t have the mixed pumpkin spice on hand, mix up your own as needed with the spices listed above!
Prepping Your Wings For The Grill:
A few key tricks for preparing your wings for the grill to achieve crispy skin include –
- Patting them dry with a paper towel
- Adding baking powder or cornstarch (not necessarily gluten free so be aware) to absorb moisture
- Leave uncovered in the fridge for at least two hours or overnight to help dry the skin as well
How do I season the wings?
In a large bowl combine the prepped wings, toss to coat the chicken in a small amount of olive oil and sprinkle on the rub mixture until they are fully coated. I like the rub to sit and soak in before cooking.
Not interested in wings? Try this with fried chicken or make keto chicken tenders too as a n option!
Grilling Method (and Optional Cooking Alternatives):
These wings to great with either direct or indirect grilling. I did cook these using direct heat on my charcoal grill at a medium high heat (around 450 F). Alternatively, you can preheat your oven to 425 F or use an air fryer according to manufactures instructions to cook the wings.
Grill on direct heat by rotating the wings often, every 60 seconds or so. Let the skin cook and get crispy, and cook until they reach a minimum internal temperature of 165 F. I actually prefer to cook them closer to the 185-190 F range for better texture!
If you plan on baking, they cook best on an elevated wire rack. Cook them approximately about 25 minutes until you hit the same temperatures as mentioned above.
Eat the wings dry, with a little hot sauce, or (my favorite) with some maple syrup! If you’re following a keto low carb train, try the sugar free maple syrup by Choc Zero. Garnish with a little low carb powdered sweetener or regular powdered sugar. The sweet, spicy, savory combo is absolutely incredible!
I made low carb chaffles (also know as egg and cheese waffles). These are perfect inside a mini Dash waffle maker (a standard waffle iron doesn’t seem to work quite as well). You can also try these almond flour keto waffles or this pre-made mix by Birch Benders as well.
Love wings? Check out these recipes:
- Pat the wings dry with a paper towel, toss them in the baking powder and let them sit uncovered in the fridge for 2 hours or up to overnight to dry the skin.
- Preheat your grill (or oven) to 425-450 F. and set it for direct heat. See notes below for baking or air fryer options.
- Toss the remaining spice ingredients together in a bowl and whisk until combined. Coat your chicken wings thoroughly with the rub and set them aside.
- Once your grill is up to temp, place the wings over direct heat and turn them frequently. Continue to cook until they reach a minimum internal temperature of 165 F. I prefer to actually cook my wings to 185-190 F.
- Remove from the heat and serve with your favorite (keto) waffle of choice. Eat these wings dry or go all in with a maple syrup drizzle!
To bake: Bake at 425 F and place the wings on a baking sheet lined with a cooling rack to elevate them. Bake for about 25 min or until a minimum internal of 165 F.
To air fry: Cook for 15 min at 370 F. Flip them and cook for an additional 6-8 minutes at 400 F.