Smoky, sticky, and just the right amount of char—these Grilled Chicken Wings are the kind of food that disappears fast. You get juicy chicken, crispy edges, and that grill flavor you can’t fake in the oven.
This is an easy weeknight dinner or game day snack, and the method is simple: cook the wings gently over indirect heat, then finish over direct heat for that gorgeous caramelized finish. Once you make these Grilled Chicken Wings, you’ll want them on repeat.
Cozy-Grill Energy (Without Any Stress)
Grilling wings can feel tricky because you want them cooked through, but not dried out. The secret is a two-zone grill setup: low-and-slow first, then quick high heat to crisp and char.
And the seasoning? You can go dry rub, classic BBQ, or toss them in a quick buttery hot sauce. Trust me—this one is better than takeout, and everyone asks for the recipe.
Why You’ll Love This Grilled Chicken Wings Recipe
- Ultimate crowd-pleaser: Perfect for cookouts, game day, or a fun easy dinner.
- Crispy edges, juicy inside: Two-zone grilling gives you the best texture without frying.
- Better than restaurant: Smoke + char + a glossy finish tastes like a grill joint.
- Easy to customize: Make them mild, spicy, sweet, or tangy with a simple sauce swap.
- Meal prep friendly: Grill a batch and reheat for quick lunches or wraps.
- No fancy tools needed: Just a grill, tongs, and a simple bowl for tossing.
Ingredients for Grilled Chicken Wings
For the Wings
- Chicken wing pieces (3 pounds): The main event. Pat them dry so the skin crisps faster on the grill.
- Olive oil (1 tablespoon): Helps the seasoning stick and supports browning. Avocado oil works too.
- Kosher salt (1 1/2 teaspoons): Seasons the chicken all the way through. If using table salt, start with 1 teaspoon.
- Black pepper (1 teaspoon): Adds bite and balance.
- Garlic powder (2 teaspoons): Big savory flavor without burning like fresh garlic can on high heat.
- Smoked paprika (2 teaspoons): Gives gentle smoky warmth and beautiful color. Regular paprika works if needed.
- Baking powder (1 tablespoon, aluminum-free): Helps dry the skin for crispier edges. If you don’t have it, skip it—still delicious.
Optional Glazes and Toss-In Sauces (Pick One)
- BBQ glaze: BBQ sauce (1/2 cup) + brown sugar (1 tablespoon) for sticky sweetness. Use your favorite bottled sauce for an easy shortcut.
- Buffalo-style toss: Hot sauce (1/3 cup) + unsalted butter (3 tablespoons, melted) for tangy heat.
- Lemon-pepper finish: Fresh lemon (1) + extra pepper for a bright, simple vibe.
How to Make Grilled Chicken Wings
- 1. Dry the chicken well: Pat the chicken wing pieces very dry with paper towels. This matters—drier skin = crispier wings. If you have time, set them uncovered on a tray in the fridge for 1–8 hours to air-dry (amazing for texture).
- 2. Season like you mean it: In a large bowl, toss the wings with olive oil, salt, pepper, garlic powder, smoked paprika, and baking powder (if using). Mix until every piece is coated and you don’t see dry spice pockets.
- 3. Preheat a two-zone grill: Heat your grill to 375°F–400°F. Set it up for indirect heat (one side hot, one side cooler). Clean and lightly oil the grates so nothing sticks.
- 4. Grill over indirect heat first: Place the wings on the cooler side. Close the lid and cook for 25–30 minutes, flipping once halfway, until the fat renders and the skin looks tighter and lightly golden.
- 5. Char over direct heat: Move the wings to the hot side and grill 6–10 minutes, turning often, until you get crisp edges and nice grill marks. Keep an eye on flare-ups—if flames jump up, slide them back to indirect for a minute.
- 6. Sauce and finish: Toss the wings in your chosen sauce (or brush on a glaze). If you want sticky BBQ-style wings, return them to the grill over indirect heat for 2–4 minutes to set the sauce. You’re looking for glossy and slightly tacky, not burnt.
Tips for Perfect Grilled Chicken Wings
- Start dry: Patting dry (or air-drying in the fridge) is the easiest way to level up crispiness.
- Use two-zone heat: Indirect cooks them through; direct gives the char without drying them out.
- Don’t overcrowd: Give each piece space so heat and smoke can circulate.
- Watch the sugar: Sauces with sugar can burn fast. Add them near the end.
- Flip often at the end: Quick turns over direct heat helps even browning and prevents scorching.
- Taste and adjust: If your sauce tastes flat, add a squeeze of lemon or a pinch more salt.
Variations & Substitutions
- Honey-garlic wings: Warm 1/3 cup honey + 2 tablespoons soy sauce + 2 cloves minced garlic (or 1 teaspoon garlic powder) and toss at the end.
- Spicy-sweet: Add 1–2 teaspoons hot sauce to BBQ sauce for a little kick.
- Dry-rub only: Skip sauce and serve with ranch or blue cheese for dipping.
- Herby finish: Toss hot wings with chopped parsley and lemon zest.
- Low-sugar option: Use a vinegar-forward sauce (hot sauce + butter) instead of thick BBQ.
- Extra smoky: Add a small handful of wood chips (if your grill setup allows) for more smoke flavor.
- Leftover idea: Chop and stuff into tacos, wraps, or a rice bowl with crunchy slaw.
Storing & Reheating
- Fridge: Store leftovers in an airtight container for 3–4 days.
- Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 2 months.
- Reheat (best texture): Warm in a 400°F oven for 10–15 minutes until hot and crisp. (Microwave works, but the skin softens.)
- Sauce tip: If sauced wings feel sticky after reheating, add a tiny splash of hot water to loosen the sauce and toss again.
Serving Suggestions & Pairings
- Classic: Celery sticks + ranch or blue cheese.
- Easy sides: Coleslaw, corn on the cob, or roasted potatoes.
- Weeknight dinner: Serve with a big green salad and crusty bread.
- Party spread: Add chips and salsa, pickles, and a simple veggie tray.
Reader Review: “These grilled chicken wings came out juicy with crispy edges, and the indirect-then-direct method worked perfectly. We did half BBQ, half buffalo—and both were gone fast!”
If you make these Grilled Chicken Wings, leave a rating and a comment. And tell me—are you tossing yours in BBQ, buffalo, or keeping them dry-rub style?
Print
Grilled Chicken Wings – Easy Crispy, Juicy BBQ-Style (Weeknight-Friendly)
- Total Time: 45–50 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Grilled Chicken Wings (Easy Crispy, Juicy BBQ-Style)
These Grilled Chicken Wings are smoky, juicy, and crisp on the edges thanks to a simple two-zone grilling method. Finish with BBQ glaze or toss in a quick buttery hot sauce for a weeknight-friendly crowd-pleaser.
Ingredients
For the wings
– 3 pounds chicken wing pieces, patted very dry
– 1 tablespoon olive oil
– 1 1/2 teaspoons kosher salt
– 1 teaspoon black pepper
– 2 teaspoons garlic powder
– 2 teaspoons smoked paprika
– 1 tablespoon aluminum-free baking powder (optional)
BBQ glaze option
– 1/2 cup BBQ sauce
– 1 tablespoon brown sugar
**Buffalo-style option**
– 1/3 cup hot sauce
– 3 tablespoons unsalted butter, melted
Instructions
1. Preheat grill to 375°F–400°F and set up two zones (one hot side, one cooler side). Clean and oil grates.
2. Toss wings with olive oil, salt, pepper, garlic powder, smoked paprika, and baking powder (if using).
3. Grill wings over indirect heat with lid closed for 25–30 minutes, flipping once halfway.
4. Move wings to direct heat and grill 6–10 minutes, turning often, until crisp edges and grill marks form.
5. Toss with buffalo sauce or brush/toss with BBQ glaze. For sticky wings, return to indirect heat 2–4 minutes to set the sauce.
6. Serve hot with dipping sauce and crunchy veggies.
Notes
– Air-dry for best texture: Refrigerate wings uncovered 1–8 hours before grilling if you have time.
– Sauce timing: Add sugary sauces near the end to prevent burning.
– Tools: Grill with lid, tongs, large bowl, grill brush.
– Reheating: Oven at 400°F for 10–15 minutes works best for crispiness.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Grilling/Appetizer
- Method: Grill
- Cuisine: American