There’s something magical about a platter of perfectly grilled chicken wings. It takes me back to summer evenings on the patio, the grill sizzling, laughter in the background, and that smoky aroma wafting through the air. While I’ve cooked wings in just about every way—baked, fried, air-fried—grilling remains my favorite. Not only does it deliver incredible flavor, but it also gives wings that crisp skin and juicy bite that’s hard to beat.
I first perfected this grilled chicken wings recipe during a backyard barbecue when I wanted something that felt indulgent but didn’t require deep frying. After some trial and error (including one time I definitely over-charred them), I landed on a technique and seasoning blend that’s foolproof. Whether you’re a grill master or just learning the ropes, these wings will earn a permanent spot in your rotation.
Why You’ll Love These Grilled Chicken Wings
- Juicy and Tender Every Time: With a few smart tips, you’ll never suffer dry wings again.
- No Deep Frying Required: Skip the mess and calories of oil—grilling gives you crispy skin with less fat.
- Incredibly Flavorful: The grill adds natural smokiness that elevates simple spices.
- Crowd Favorite: Great for game day, barbecues, or casual dinners.
- Versatile Marinade Options: Easily adaptable for different flavor profiles.
Ingredients You’ll Need
Main Ingredients:
- Chicken Wings (2–3 lbs): Split into drumettes and flats, with tips removed if preferred.
- Olive Oil (2 tbsp): Helps the seasoning stick and promotes browning.
- Salt (1½ tsp): Kosher salt recommended.
- Black Pepper (1 tsp)
- Garlic Powder (1 tsp)
- Smoked Paprika (1½ tsp)
- Onion Powder (1 tsp)
- Baking Powder (1 tbsp – optional): Helps crisp the skin.
Optional Additions:
- Cayenne Pepper (¼–½ tsp): For heat lovers.
- Lemon Zest or Juice: Adds brightness.
- Hot Sauce: For tossing after grilling.
How to Make Grilled Chicken Wings (Step-by-Step)
Step 1: Prep the Wings
If not pre-split, cut the wings into drumettes and flats. Pat dry with paper towels—essential for crispiness.
Step 2: Season the Wings
Toss wings with olive oil, salt, pepper, garlic powder, onion powder, smoked paprika, and baking powder if using.
Why Baking Powder?
It helps dry out the skin and raise pH, leading to crispier results—especially useful on gas grills.
Step 3: Preheat the Grill
Preheat to 400–425°F. Set up two zones: direct and indirect heat.
Step 4: Grill Over Indirect Heat First
Place wings on the cooler side of the grill. Close the lid and cook 15–20 minutes, turning occasionally.
Step 5: Finish Over Direct Heat
Move to the hot side and grill 5–7 minutes more, flipping often, until crisp and charred.
Step 6: Serve or Toss in Sauce
Serve as-is or toss in Buffalo, BBQ, lemon pepper butter, or garlic parmesan sauce.
Expert Tips for the Best Grilled Wings
- Dry Thoroughly before seasoning.
- Start with Indirect Heat to avoid burning.
- Flip Frequently during the direct heat stage.
- Use a Meat Thermometer: Aim for 165–175°F.
- Rest Before Serving for maximum juiciness.
Variations & Substitutions
- Buffalo Wings: Toss in hot sauce + butter.
- Garlic Parmesan: Toss in butter, garlic, and parmesan.
- Dry Rub Only: Stick to seasonings and skip the sauce.
Dietary Notes:
- Naturally low-carb and keto-friendly
- Dairy-free if skipping creamy sauces
- Ensure all sauces and seasonings are gluten-free
Serving Suggestions
- Dips: Ranch, blue cheese, chipotle aioli
- Sides: Grilled corn, coleslaw, potato salad
- Drinks: Cold beer, lemonade, mezcal cocktails
- Occasions: Game day, cookouts, weeknight dinners
Storage & Reheating Instructions
To Store:
Cool completely and refrigerate in an airtight container for up to 4 days.
To Freeze:
Freeze individually on a tray, then transfer to a freezer bag for up to 2 months.
To Reheat:
- Oven: 375°F for 10–15 minutes
- Air Fryer: 375°F for 5–7 minutes
- Microwave: Not recommended (softens skin)
Recipe FAQs
Can I use frozen wings?
Yes, but thaw and pat dry before grilling.
How long should I grill wings?
20–30 minutes total: indirect first, then direct heat.
Do I need to marinate?
Nope. A dry rub works great, but marinating adds depth if you have time.
Why use two heat zones?
It prevents burning and ensures even cooking.
Can I make wings ahead?
Slightly undercook and reheat on the hot side of the grill to finish later.
Nutrition Information (Approx. per 4–5 wings)
- Calories: 320
- Protein: 24g
- Carbohydrates: 1g
- Fat: 24g
- Sodium: 450mg
Grilled chicken wings are one of those dishes that never disappoint—easy, flavorful, and guaranteed to bring people together around the table (or grill). Once you master this method, you’ll find yourself reaching for this recipe all summer long—and honestly, well into the cooler months too.
If you give these grilled wings a try, I’d love to hear your thoughts!