Grilled Chicken Wings

These crowd pleasing grilled chicken wings are so easy to serve up at your next gathering. They are crispy yet tender and can be seasoned or sauced to fit any occasion.  

Who doesn’t love chicken wings? Whether you are watching the big game, having a backyard barbeque, or just in the mood for some comfort food, you can’t go wrong with chicken wings. Depending on the occasion you choose to serve up these meaty morsels, they can be tossed in any sauce or seasoning you prefer. This recipe will give you the basic outline for grilling up the perfect wing that is packed with flavor. 

The benefit of grilling wings is FLAVOR! I love fried chicken wings (who doesn’t?), but nothing compares to the slightly smoky charred flavor you can achieve from wings straight off of the grill. While fried wings are great, it’s time to skip the oil and give this recipe a try. Plus, ditching the oil means a little less guilt.

Once you try grilled wings, I guarantee it will be your new favorite way to make them.

Type of Wing Cuts

There are three different cuts of a wing that can be purchased for grilling: wingette, drumette, and wing tips. Here is a quick description of each part. 

• Drumettes: mostly made up of dark meat and look like a smaller drumstick.
• Wingettes: have two bones running horizontally down the middle. They are usually a little less meaty than a drumette.
• Wing Tip: very little meat and will crisp up very quickly on the grill.

While any combination of cuts can be used for this recipe, drumettes, and wingettes are most commonly used. When purchasing at the supermarket look for wings that have already been cut into these parts or buy whole wings and cut them apart at home.

How To Prepare Chicken Wings For Grilling

In order to get the signature crispy chicken skin, you don’t want any excess moisture on the outside of the wing when grilling. Begin preparing your wings by patting them dry with a paper towel. When I have a little extra time, I will lay out the wings on a cookie sheet lined with paper towels and refrigerate them for 30-60 minutes to help make sure they are dry.

Next, you will want to season the meat. This is where preference really comes into play. I typically use BBQ Rub or Chicken Rub, both are really great options for large crowds because they are very flavorful but not spicy. However, since we are cooking with high heat keep in mind that a rub containing a lot of sugar has a higher chance of burning. If you don’t wish to use a rub, simply season the wings generously with freshly ground salt and pepper.

How To Grill Chicken Wings

Prepare the gill to 425°F and place the chicken wings over direct heat. Since the wings are cooked at a higher temperature, be sure to monitor and flip them about every five minutes. Don’t be afraid to get a little char on the outside, but pay close attention to keep the wings from burning.

After about 15-25 minutes the wings should be done. Use an instant read thermometer and allow the chicken to reach an internal temperature of 175°-180°F. While chicken is cooked and safe to eat at 165°F, it’s best to let wings cook a little longer. This will ensure the meat pulls away from the bone more easily and has a better texture. Keep in mind the cook time will vary depending on the size of the wings you are grilling. 

Serving Suggestions

After the wings have finished cooking, take them off of the grill and let them rest for about 10 minutes. You can serve them as is, or if you want even more flavor place them in a bowl and toss with your favorite sauce. Some of my favorite options are BBQ sauce, buffalo sauce, or sweet chili sauce. Serve them with celery, carrots, and a side of ranch or blue cheese dressing to get the quintessential wing experience.  

Delicious Sides To Try

• Baked Beans
• Homemade Coleslaw
• Twice Baked Potatoes
• Broccoli Salad
• Grilled Corn on the Cob