An easy how-to recipe for making the best grilled chicken wings without having to deal with an oily deep fryer or heating up the house with the oven!
Why this recipe works
There will be no rubbery, soft grilled chicken wings on my watch. This recipe shows you how to get perfectly crisp, easy-to-make wings that are juicy on the inside every single time.
There are a few tricks to making the best grilled chicken wings. For one, always make sure your grill is at temperature before adding them to the grates. And for two, when you pop them on, let them cook undisturbed for the allotted time before flipping. Both of these tips is what allows the skin to develop a golden crust and a lovely bit of char.
Don’t want to fire up the grill? We have a soft spot for fried chicken wings and air fryer chicken wings, too. Especially when the weather isn’t behaving.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
CHICKEN – It’s best to use fresh or thawed chicken wings if you plan on grilling them. Frozen wings release a lot of moisture, which prevents the skin from crisping. After thawing, give them a gentle pat dry. We actually bought whole wings and cut them up. You can do the same, or purchase party wings, which have already been separated into flats and drumettes.
SEASONING – We used a basic seasoning, but you can experiment with whatever flavors you like. Try a little cayenne pepper for some kick, some smoked paprika for that added smoky flavor, or simply toss in your favorite dry rub or sauce when the wings are done. You might even want to try one of our chicken marinades!
How to Make Grilled Chicken Wings
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat grill to 375F.
- In a small mixing bowl, combine olive oil, onion powder, garlic salt, and black pepper.
- Using gloved hands, rub the oil mixture all over the chicken wings.
- Place wings on hot grill and allow to cook undisturbed for 3-4 minutes, or until a nice crust has formed.
- Flip wings over and sear on the other side, another 3-4 minutes.
- Continue cooking, flipping occasionally, until internal temperature reaches 165-170F.
- Remove from grill and tent with foil. Allow to rest for 5 minutes before serving.
Frequently Asked Questions & Expert Tips
You can grill wings either way! Grilling wings with the lid closed is almost like using your oven. It traps heat inside, allowing the interior of the chicken to cook evenly throughout and is often done when you’re grilling them over indirect heat. Grilling them with the lid open helps crisps the skin and allows you to control the char. You would typically do this when cooking wings over direct heat and requires you to keep an eye on the wings so they don’t char too much.
If you’d like to add a sauce to these wings I would suggest tossing or basting them with sauce at the very end. You can always pop the wings back onto the grill for a couple of minutes to help caramelize the sauce! It’s best to add sauce at the end to keep the skin crispy.
Between 375-400F is best for grilled chicken wings. Cooking wings at too low of a temperature is the typical culprit for soft, rubbery skin. You want it hot enough to render fat and crisp the skin, but not so hot that the outside chars before the inside is done.
Realistically, yes, but for the best results, I wouldn’t suggest it. If your wings are frozen before going onto the grill they will require a longer cook time and the skin will not crisp up nearly as much as it would if thawed. Plus, how would all those flavorful seasonings stick?! I would definitely recommend thawing your wings before grilling.
Tossing the wings in olive oil along with the seasonings should help with the sticking problem. It’s also important not to flip your wings too early, they will release naturally once the skin begins to sear.
Grilled Chicken Wings Variations
- Marinade your wings before grilling for lots of extra flavor. We have a whole post dedicated to chicken marinades to choose from!
- Toss the wings in buffalo sauce after grilling. It is, afterall, a classic. Serve with blue cheese or ranch for dipping.
- Garlic parmesan wing sauce is a favorite around here. Add this just after grilling or serve it on the side.
- Barbecue wings are another cult classic. If I use barbecue sauce, I like to toss the wings in at after grilling, then add them back to the grill for a couple minutes to caramelize the sauce.
- There’s a plethora of dry rubs to choose from if you prefer unsauced wings. Lemon pepper or Cajun are both great here!
Serving Suggestions
We eat tons of wings in this house. They are easy to make and make fun finger foods. Antione has tried so many different methods that I’ve lost count. But honestly, on the grill with basic seasonings is one of my favorites!
Feel free to toss your wings in sauce once they’re grilled, otherwise, you can serve the sauce on the side. If you have leftovers, you can bring them back to life later by heating them up in your air fryer for 3-5 minutes on 380F.
More Chicken Wing Recipes
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Grilled Chicken Wings
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 3 pounds bone-in chicken wings
- 2 Tablespoons olive oil
- 2 teaspoons onion powder
- 2 teaspoons garlic salt
- 1 teaspoon black pepper
Things You’ll Need
Before You Begin
- We actually bought whole wings and cut them up. You can do the same, or purchase party wings, which have already been separated into flats and drumettes.
- If you’d like to add a sauce to these wings I would suggest tossing or basting them with sauce at the very end. You can always pop the wings back onto the grill for a couple of minutes to help caramelize the sauce! It’s best to add sauce at the end to keep the skin crispy.
Instructions
- Preheat grill to 375F.
- In a small mixing bowl, combine olive oil, onion powder, garlic salt, and black pepper.2 Tablespoons olive oil, 2 teaspoons onion powder, 2 teaspoons garlic salt, 1 teaspoon black pepper
- Using gloved hands, rub the oil mixture all over the chicken wings.3 pounds bone-in chicken wings
- Place wings on hot grill and allow to cook undisturbed for 3-4 minutes, or until a nice crust has formed.
- Flip wings over and sear on the other side, another 3-4 minutes.
- Continue cooking, flipping occasionally, until internal temperature reaches 165-170F.
- Remove from grill and tent with foil. Allow to rest for 5 minutes before serving.
Expert Tips & FAQs
- We have based the serving size on this being the main course. If you are serving wings as an appetizer, plan on about 6 wings per person.
- Store cooled leftovers in an airtight container kept in the refrigerator for up to 4 days.
- If you have leftovers, you can bring them back to life later by heating them up in your air fryer for 3-5 minutes on 380F.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
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