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. These two tips are what allow 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.
How Long to Grill Chicken Wings
At 375°F, grill chicken wings for about 15 to 20 minutes total, flipping every few minutes, until the internal temperature reaches 165 to 170°F. Start them undisturbed for 3 to 4 minutes per side to set a crisp, golden crust, then keep flipping occasionally until they’re cooked through. Letting the wings sit out for a few minutes before they hit the grates helps them cook more evenly than going on straight from the fridge, which is why we always bring our meats close to room temperature first.
Here’s a quick guide by grill temperature:
| Grill Temperature | Approximate Total Time | Pull at Internal Temp |
|---|---|---|
| 350°F | 22 to 25 minutes | 165 to 170°F |
| 375°F (what we use) | 15 to 20 minutes | 165 to 170°F |
| 400°F | 12 to 15 minutes | 165 to 170°F |
A few things to keep in mind:
- Go by internal temperature, not the clock. Wing size and how hot your grill actually runs will both move the timing.
- On a charcoal grill, aim for a medium fire (around 375°F) and watch for flare-ups as the fat renders. Slide the wings to a cooler spot if the flames pick up.
- Cooking wings too low is the number one cause of soft, rubbery skin. Keep the grill hot enough to render the fat and crisp the skin.
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. We cook ours at 375°F for the crispiest skin. If your grill runs closer to 350°F, the wings will still turn out, they’ll just need a few extra minutes.
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.
About 15 to 20 minutes at 375°F, flipping every few minutes, until they reach an internal temperature of 165 to 170°F. Higher heat (400°F) shortens it to roughly 12 to 15 minutes, and lower heat (350°F) stretches it to 22 to 25. Always confirm doneness with a thermometer rather than going by time alone.
Let the wings cook undisturbed for the first 3 to 4 minutes per side so a crust can form, then flip. After that first sear on each side, flip occasionally until they reach 165 to 170°F. Flipping too early is what makes wings stick, so wait until the skin releases naturally.
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, after all, 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 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. Antoine 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.
Round out the plate with an easy side like air fryer corn on the cob.
More Chicken Wing Recipes
- Fried Chicken Wings
- Air Fryer Chicken Wings
- Buffalo Chicken Wings
- Honey Garlic Chicken Wings
- Grilled Chicken Thighs
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
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.
- Smoked Beer Can Chicken - July 22, 2026
- Grilled Chicken Thighs - July 15, 2026
- Air Fryer Corn on the Cob - July 9, 2026
Leave a Reply