Grilled Chicken Wings
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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.
I’ve been grilling chicken wings for years, testing them with everything from simple salt & pepper to sticky marinades, but this method has become my go-to every summer.
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. I tested both indirect heat and direct-flame grilling and found that combining the two produced truly crispy skin and juicy meat in the middle.
I use a unique seasoning blend full of savory, smoky flavors that helps crisp up the wings even more. It’s the exact version my family and partner ask for at every barbecue, and I’ve shared it at cookouts where people I’ve just met insisted I hand over the recipe before they left!
Table of Contents
Arman’s tips before starting
- Choose similar-sized wings. I always try to buy wings that are roughly the same size so they cook evenly. If some are much larger than others, you’ll end up with a mix of overcooked and undercooked wings.
- Set up two heat zones. Through testing, I found the best results come from cooking the wings over indirect heat first (the cooler side of the grill, away from the flames), then finishing them over direct heat (the flames). This gives the fat time to render, creating the crispiest skin.
- Don’t overcrowd the grill. Leave a little space between each wing so the heat can circulate properly (yes, no stacking). Crowding the grill traps steam and makes it harder for the skin to crisp up.
- Flip every 5 minutes. This is my foolproof method for evenly cooked wings with no burnt spots. Set a timer if you need- I just do it on my phone.
- Cook to temperature, not time. The wings are done when the thickest part reaches an internal temperature of 165°F.
Key Ingredients
Here’s what goes into my grilled wings recipe, along with kitchen notes. Full measurements are in the recipe card below.
- Chicken wings. I like using a mix of wingettes and drumettes. So everyone gets their favorite. Personally, I’m team drumette- I love the meatier bite. Whatever you do, keep the skin on.
- Corn flour and cornstarch. This combination is the secret to extra crispy wings. The corn flour creates a light coating that helps the seasonings cling to the chicken and promotes browning, while the cornstarch absorbs surface moisture for extra crispy skin. Australian/UK readers, corn flour is also called cornmeal or masa harina (it’s not cornflour, which is the same as cornstarch).
- 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
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 wings over indirect heat for 15 minutes, flipping every 5 minutes. Finish over direct heat until crisp and the internal temperature reaches 165°F.
Frequently asked questions
Yes, but thaw them completely first. I also recommend patting them very dry with paper towels before adding the seasoning mix, as excess moisture affects how crispy the skin will be.
You can, but they’ll cook much faster. Reduce the cooking time to 12 to 15 minutes and flip them every 3 minutes to prevent them from drying out.
If you don’t have a thermometer, hold your hand about 5 inches away from the grates. If you can only keep it there for 3-4 seconds before pulling away, the grill is at medium-high heat – perfect for wings. At this temp, the skin crisps up without burning, and the meat stays juicy.
Storage instructions
To store. Refrigerate cooled chicken for three days in an airtight container.
Reheating. I like to reheat the wings in the oven or on a hot skillet (no moisture) to let the skin crisp back up.
To freeze. Freeze the chicken wings in Ziploc bags for up to six months. Let them thaw overnight in the fridge.
Grilled Chicken Wings (Truly Crispy)
Video
Ingredients
- 2 pounds chicken wings 1kg
- 5 tablespoons cornstarch 40g
- 2 tablespoons corn flour not cornstarch- also known as cornmeal or masa harina, 15g
- 1 tablespoon brown sugar 12g
- 2 teaspoons salt 10g
- 1 teaspoon paprika 2g
- 1` teaspoon onion powder 2g
- 1 teaspoon garlic powder 3g
- 1 teaspoon dried thyme 1g
- 1/2 teaspoon black pepper 1g
- 1/2 teaspoon chili powder optional, 1g
- 2 tablespoons olive oil 30mL
Instructions
- In a small bowl, combine the cornstarch, corn flour, 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.
- Grill the chicken wings over indirect heat (away from the flames) for 15 minutes, flipping every 5 minutes. Move them over direct heat (the flame) and continue grilling for 5 minutes, until the skin is golden and crisp, and the internal temperature reaches 165°F.
Notes
Nutrition
What to serve with grilled chicken wings
When I serve these wings at a barbecue, I like to keep the sides simple and let the chicken be the star.
- Vegetables. Grilled or sautéed vegetables like asparagus, sweet potato, broccolini, or carrots pair well with the smoky flavor of the wings.
- Salads. Healthy pasta salad, Greek couscous salad, wedge salad, or green goddess salad are all summer-friendly options.
- Dips. Serve the wings with spicy mayo, ranch dressing, or Big Mac sauce for dipping.
More ways to grill chicken
Originally published July 2023
Sounds great, thanks for posting. What temperature would you consider “medium-high” heat for the grill?
Hi Bill- if your grill doesn’t show medium/high temperature dials, look for 375-420F. 🙂
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?
Hi Shawna- yes, I tested almond flour for the cornstach and one tablespoon of keto breadcrumbs (or crushed pork rinds) for the corn flour.