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My grilled chicken wings recipe is truly crispy on the outside with juicy meat in the middle. Perfectly seasoned with a smoky, savory blend, they cook up in less than 25 minutes.
As much as I love to whip up oven-baked chicken wings for my family, come grilling season, it’s ALL about grilled chicken wings. While not the most traditional cut of chicken to grill, the high heat makes them even easier to crisp up while keeping the meat extra juicy in the middle.
I use a unique seasoning blend full of savory, smoky flavors that helps crisp up the wings even more. It also needs very little prep and ZERO marinating time whatsoever.
Table of Contents
Why I love this recipe
- It is budget-friendly. Although the cost of groceries has gone up astronomically, chicken wings have remained cost-effective.
- Quick and easy. No overnight marination and no hassle of double-breading.
- Versatile. My wings are always a hit when I host a game night, barbecue party, birthday, Sunday lunch, or humble weeknight dinner.
If you love grilling chicken, try my grilled chicken drumsticks, grilled boneless chicken thighs, and grilled chicken tenders next.
★★★★★ REVIEW
“I’ve made your grilled wings several times for various cookouts, and everyone BEGS me for the recipes!” – Jillian
Key Ingredients
- Chicken wings. I often pick a mixture of wingettes and drummettes because everyone is satisfied (I personally love the meatier bite from drumettes). Please keep the skin on!
- Cornflour AND cornstarch. I use a mix of both to help the spice mixture stick but also intensify the crisp-factor.
- Brown sugar. Just a touch of brown sugar helps to achieve the perfect crispy, caramelized skin.
- Spices. My perfectly curated spice mix for these grilled wings includes kosher salt, black pepper, smoked paprika, garlic powder, onion powder, dried thyme, and red pepper flakes.
- Olive oil. To brush the grill before cooking the wings. Any neutral-flavored oil works.
How to grill chicken wings
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Mix all the dry ingredients, spices, and herbs in a small bowl.
Step 2- Dry the chicken wings. Thoroughly coat it with the spice mix.
Step 3- Grease a grill or grill pan. Assemble the seasoned wings on them.
Step 4- Grill the chicken for 20 minutes, flipping every 5 minutes.
Arman’s recipe tips
- Pick uniformly sized chicken wings and bring the chicken to room temperature, to ensure an even cooking time.
- You’ll know the chicken is fully cooked once it reaches an internal temperature of 165F.
- For the crispiest wings, set up two grilling zones on your grill (direct and indirect heat). Cook them over indirect heat for 15 minutes and then transfer them to the direct heat to get the crispy char.
- Do not overcrowd the grill. Leave enough space between chicken wings on the grill to get evenly cooked, perfectly crisp chicken.
- To avoid burned and unevenly cooked chicken wings, flip them every 5 minutes without fail.
Storage instructions
To store. Refrigerate cooled chicken for three days in an airtight container.
To freeze. Freeze the chicken wings in ziplock bags for up to six months.
What to serve with grilled chicken wings
Because chicken is such a versatile protein, the serving possibilities are endless! Here are some of my family’s favorite sidekicks.
- Veggies. Keep the sides simple by pairing the wings with sautéed vegetables like sauteed brussels sprouts, sauteed carrots, sauteed asparagus, and sauteed broccolini.
- Salad. Healthy pasta salad, Greek couscous salad, wedge salad, or a green goddess salad are always summertime favorites.
- Dips. Dunk your wings in some spicy mayo or big mac sauce.
More chicken wing recipes
- Air fryer frozen chicken wings
- Baked chicken wings
- Fried chicken wings
- Smoked chicken wings
- Garlic parmesan wings
If you tried this Grilled Chicken Wings recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Grilled Chicken Wings
Video
Ingredients
- 2 pounds chicken wings
- 5 tablespoons cornstarch
- 2 tablespoons cornflour
- 1 tablespoon brown sugar
- 2 teaspoons salt
- 1 teaspoon paprika
- 1` teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder optional
- 2 tablespoons olive oil
Instructions
- In a small bowl, combine the cornstarch, cornflour, brown sugar, salt, paprika, onion powder, garlic powder, dried thyme, black pepper, and chili powder.
- Pat dry the chicken wings with a paper towel, ensuring there is no excess moisture.
- Place the chicken in a medium bowl and mix with spices until combined.
- Brush oil on the grill grates and preheat the grill to medium-high heat.
- Once hot, place the chicken wings on the grill and grill for 20-25 minutes, flipping every 5 minutes. Once the chicken is lightly charred on the outside (or have reached an internal temperature of 165F), they are ready to be served.
Notes
- Glaze them up. Brush your chicken wings with my katsu sauce or eel sauce for an Asian spin. You can also douse them with my hot honey sauce during the last 5 minutes of cooking for a glossy, flavorful finish.
- Make them cheesy. Add a tablespoon or two of parmesan cheese to the spice mix for a subtle cheesy flavor. Don’t go overboard, though- this cheese is notorious for burning quickly!
- Make them lemony. Add some lemon zest to the spice mix and squeeze fresh lemon on top of the warm wings for a grilled version of the lemon chicken.
Nutrition
Frequently asked questions
Frozen wings work just as great. Thaw the chicken wings and dry them with kitchen towels before coating them with the dry mix.
Originally published July 2023, updated June 2024, updated May 2025
Thanks for your great recipe and step by step instructions
I made these today for my friends
I have a grill but they’ve never seen me use it
Everyone was majorly impressed
I must apologize to you
I never mentioned your name
Took all the credit for myself…..ha ha ha ….not true…..thanks for a crowd pleaser
Happy grilling……
Hahahaha that’s fine, Lynda 🙂
Is there a keto version to cornstarch for the light breading?