Oregon Marionberry BBQ Grilled Chicken Wings

Introduction

Nothing beats a platter of crispy, juicy grilled chicken wings glazed in a sweet and tangy marionberry BBQ sauce — straight from the open flames of an Arteflame grill. These Oregon-inspired chicken wings get an unforgettable depth of flavor from high-heat searing and reverse searing, with all the finesse the flat-top cooktop of the Arteflame delivers. From the flame to the flavor, this recipe brings Pacific Northwest perfection right to your backyard.

Ingredients

• 3 lbs chicken wings (flats and drumettes)
• 1 tbsp sea salt
• 1 tsp cracked black pepper
• 1 tsp smoked paprika
• 2 tbsp melted butter (for grilling)
• 1 cup marionberry preserves
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 clove garlic (minced)
• 1/2 tsp red pepper flakes (optional for heat)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Pour a bit of vegetable oil onto three paper napkins and place them in the center of the Arteflame grill.
2. Stack a few pieces of dry firewood over the napkins.
3. Light the napkins and let the fire build for about 20 minutes until the center grate reaches searing temperatures (around 1,000°F).

Step 2: Season the Chicken Wings

1. Pat the wings dry with a paper towel to ensure crispy skin.
2. In a bowl, season wings with sea salt, black pepper, and smoked paprika.
3. Toss to evenly coat all wings, then set aside.

Step 3: Prepare the Marionberry BBQ Glaze

1. On the flat top griddle, place all BBQ glaze ingredients: marionberry preserves, cider vinegar, Dijon mustard, Worcestershire sauce, garlic, and red pepper flakes.
2. Use a spatula to mix and gently simmer the glaze on lower heat zones of the cooktop until it thickens (about 5–7 minutes).
3. Slide the mixture occasionally toward the hotter zone to incorporate and caramelize slightly, enhancing flavor.

Step 4: Sear the Chicken Wings

1. Zip the wings onto the center grill grate and sear them quickly, flipping every minute, allowing the skin to crisp (this locks in juices).
2. Once nicely seared — about 4–5 minutes total — move the wings outward onto the hot flat griddle to finish cooking through using the reverse sear method.
3. Rotate the wings occasionally to cook evenly, checking temperature as you go.

Step 5: Glaze and Finish

1. When internal wing temperature hits 160°F, brush the marionberry glaze generously over each wing.
2. Let the wings caramelize in the glaze on the outer flat cooktop area for 5 more minutes.
3. Remove the wings from the grill when the internal temperature reaches 165°F.

Tips

• Remove wings at 150°F; they’ll reach perfect doneness as they rest off the grill.
• Use melted butter (not oil) to lightly grease the flat cooktop before placing wings or glaze mixture.
• For crisp skin, keep wings moving between the hot center and medium zones of the flat top.
• The center sear grate should only be used to create crisp texture and deep flavor on the exterior — always finish wings slowly on the cooktop.
• Adjust glaze sweetness by choosing between low-sugar marionberry preserves or adding an extra dash of vinegar.

Variations

1. Spicy Chipotle Marionberry Wings: Add 2 tsp pureed chipotle in adobo sauce to the glaze for a smoky, spicy punch.
2. Honey Marionberry Wings: Replace vinegar with 2 tbsp honey and reduce mustard for a sweeter, mellow finish.
3. Garlic Herb Marionberry Wings: Add fresh minced rosemary and thyme into the glaze for an herby twist that marries well with the sweetness.
4. Bourbon Marionberry Wings: Add 1 oz bourbon to the glaze and let simmer slightly longer to cook off alcohol — great for an adult twist.
5. Orange Marionberry Wings: Stir in 1 tbsp of orange zest and 2 tbsp orange juice for zesty, citrus flavor.

Conclusion

Marionberry BBQ grilled chicken wings made on the Arteflame turn any gathering into a smokin’ hot Oregon-inspired feast. Whether spiced or sweet, these wings never fail to deliver perfect texture and undeniable flavor—with virtually zero cleanup afterward. It’s backyard barbecue at its tastiest.

Best Pairings

• Grilled corn with cilantro butter (use Arteflame griddle low zone)
• Charred peach and arugula salad
• Grilled potato wedges with garlic herb butter
• Chilled Oregon pinot noir or citrusy IPA
• Grilled pineapple for dessert