This post may contain affiliate links. Please read our disclosure policy.
This foolproof method is the easiest way to grill Chicken Wings at home! They’re smokey, juicy, with a crispy skin – you’re going to love my foolproof method for the BEST Grilled Chicken Wings you’ll ever have!
Watch the Grilled Chicken Wings Recipe Video Below!
Table of Contents
- Watch the Grilled Chicken Wings Recipe Video Below!
- Grilling is For Everyone!
- What Ingredients do I need for Grilled Chicken Wings?
- Perfect Grilled Chicken Wings: Step-By-Step Recipe Instructions
- Grilling Heat Zones 101
- Use a Thermometer!
- Homemade Sauces for Grilled Chicken Wings
- What Should I Serve with Grilled Chicken Wings?
- Expert Tips for Grilling Perfect Chicken Wings at Home!
- Storage, Reheating, and Make Ahead Tips
- Grilled Chicken Wings (SUPER CRISPY!) Recipe
- Key Tips!
- Storage, Reheating, and Make Ahead Tips
Grilling is For Everyone!
I love to grill at home, especially during the warmer months (which, in Southern California, is basically every month) – there’s nothing quite like the smoke and flavors of cooking over charcoal! And I want everyone to feel comfortable working the grill at home, too – that’s why I’ve shared some of my favorite grilling recipes like Korean Marinated Short Ribs, Easy Grilled Chicken Thighs, and how to cook the best Grilled Steak on a grill! You can also cook Beef Bulgogi or Spicy Pork Bulgogi on a grilling pan or skillet!
What Ingredients do I need for Grilled Chicken Wings?
Grilled Chicken Wings requires very few ingredients – just your chicken wings and a handful of pantry staples! This recipe is extremely customizable to your preference.
- chicken wings – you can use whole wings or those that have been cut into drums and wings.
- Love chicken wings? You need to try my top recipe on my website, Air Fryer Chicken Wings! Other non-sauced wings are my Baked Chicken Wings, Lemon Pepper Chicken Wings, Chinese Salt and Pepper Wings, and Five Spice Wings!
Seasoning: I find that this is the perfect ratio of spices that allow the chicken wings to have great flavor on their own once grilled, but can also be sauced after in your favorite BBQ or hot sauce. You can always adjust to your preference.
- aluminum free baking powder – Baking powder is my secret ingredient to the crispiest Grilled Chicken Wings. (Yes, the same one that is used in baked goods!)
- Baking powder does 2 things:
- It helps break down the proteins in the chicken skin by increasing the pH levels
- It draws moisture to the surface of the chicken skin, where it can evaporate. These two things help the chicken skin become extra crispy (while keeping the meat juicy) when grilled!
- You must use aluminum-free baking powder so you don’t notice the flavor when the chicken wings are grilled.
- You cannot substitute baking powder with baking soda – they are not the same thing and baking soda will make your Grilled Chicken Wings taste very bad!
- Baking powder does 2 things:
- Optional: Apple, cherry, pecan or oak wood
- You can add different smoking wood to add an extra layer of flavor. Each wood adds a unique flavor! I am a big fan of using fruit woods, like apple or cherry, for chicken. I like that they have mild, sweet flavors that do not overwhelm the flavors of the Grilled Chicken Wings, while still adding the perfect amount of smokiness.
- Fruit woods are also easier for home cooks to grill with.
Perfect Grilled Chicken Wings: Step-By-Step Recipe Instructions
1. Dry and Season Chicken Wings
Pat the chicken wings as dry as possible with a paper towel. Drying the chicken wings helps the seasoning stick better and prevents it from falling off the chicken (which can happen if the chicken wings are still wet) when grilled. Dry chicken wings also crisp up better when cooked! If they are whole chicken wings, watch the recipe video above on how to cut them into drumettes and flats.
In a small bowl, mix together the spices and baking powder so they are evenly combined. Toss chicken wings in a large bowl with the dry seasoning and baking powder mixture. This process will dry brine the chicken wings while allowing the skin to absorb the baking powder helping to promote the crispy chicken wing skin on the grill in the final steps!
2. Heat the Grill and Achieve Blue Smoke
Add charcoal to your grill. You will be creating two zones – a “direct heat” and “indirect heat” zone. Divide your grill into two halves – rake the coals to one half of the grill, leaving the other half empty. The area directly over the coals will be your “direct heat” zone, while the area left empty will be your “indirect heat” zone. Light the charcoal in the center of the pile.
Optional: Once the center of the charcoal is lit, you can add different smoking wood to add an extra layer of flavor, such as Apple, Cherry, Pecan, or Oak woods. Each wood adds a unique flavor! For Grilled Chicken Wings, I recommend trying Apple or Cherry woods, which give a subtle fruit smoke flavor to the wings.
Heat the grill to 400°F – you are ready to start grilling! One additional note here – after lighting the charcoal, allow the grill to come up to temperature and adjust the vents to maintain the 400°F inside the grill. At this point, the wood will also be lit, but watch the smoke – we want to see what’s known as “blue smoke“, which is a clearer, thin light smoke and is produced by a clean burning fire which will enhance the meat with a flavorful and aromatic smoke.
Avoid putting the chicken wings on the grill if there is thick, billowing smoke, as this type of smoke will negatively affect the taste of the chicken wings.
Key Tip
Grilling Heat Zones 101
Creating two zones of “direct” and “indirect” heat allows you to choose the best temperature to grill your food.
“Direct” heat is good for food that cooks quickly (like thin patties for burgers), while “indirect” heat is better for food that take longer (such as Grilled Chicken Wings) or could burn or dry out if cooked over “direct” heat, like vegetables.
The “indirect” method works like a convection oven, circulating heat to cook food evenly on all sides without needing to be turned (versus over “direct” heat, where you would need to flip the food to avoid getting scorched).
3. Cook the Chicken Wings
Place the chicken wings on the “indirect heat” side. Cook the chicken wings over “indirect heat” for 45 minutes to 1 hour, until the wings register 165°F. Using the “indirect heat” zone helps render out the fat from the Grilled Chicken Wings and crisp up the skin (especially in combination with my secret ingredient, baking powder!)
Key Tip
Use a Thermometer!
I highly recommend using a instant read probe thermometer when grilling – it is the only way you can confirm your food is safe to eat and also at your desired level of doneness:
- Undercooked meat can have harmful bacteria that can make you or your guests sick. Using a thermometer is the only way you can confirm the internal temperature is high enough to have destroyed them.
- Grilling can sometimes feel like guesswork – it’s difficult to tell when your meat is over or undercooked. Using a thermometer to check the temperature of your food means you can confirm where it is in the cooking process and achieve your desired level of doneness.
4. Finish the Chicken Wings Over Direct Heat
After the chicken wings have been smoked on the indirect side, transfer them over to the direct heat directly over the charcoals. Cook them for an additional 2-3 minutes or until the skin gets blistered and crispy. Watch them carefully
5. Optional: Sauce the Chicken Wings
If you want non-sauced chicken wings, you can stop at step #3 and remove your perfectly Grilled Chicken Wings to enjoy!
If you prefer a sauced Grilled Chicken Wings, keep reading:
Remove the Grilled Chicken Wings and toss in a large bowl with your favorite BBQ sauce or hot sauce. Add them back on the grill on the “indirect” side and let sit for 5 minutes – this additional step will help the sauce thicken and adhere to the wings.
Remove and enjoy!
Homemade Sauces for Grilled Chicken Wings
I love making as many Sauces and Condiments at home as possible! It allows me to:
- control the quality of my ingredients
- avoid unnecessary additives or preservatives
- I can customize it to my taste (I usually prefer sauces on the less sweet and more spicy side)
Here are some of my favorite chicken wing sauces you can use with this Grilled Chicken Wings recipe!
- Homemade Ranch for dipping
- Barbecue Sauce
- Raising Cane’s Sauce
- Chick-Fil-A Sauce
- Honey Mustard
- Teriyaki Sauce
- Spicy Mayo
What Should I Serve with Grilled Chicken Wings?
If you’re grilling this summer, you’ll need some delicious sides to go with your meal! Make sure to include my Hawaiian Macaroni Salad, super creamy Mashed Potatoes, and classic Baked Mac and Cheese!
My personal favorite is having a refreshing cucumber salad, like my viral Din Tai Fung Cucumber Salad, Chinese Smashed Cucumber Salad, or 10 minute Korean Cucumber Salad.
I find it’s so easy to roast vegetables in the oven while grilling – try my Roasted Brussels Sprouts (or Air Fryer Roasted Brussels Sprouts), Honey Roasted Carrots, Roasted Cauliflower, or Roasted Green Beans with Bacon!
PRO TIPS
Expert Tips for Grilling Perfect Chicken Wings at Home!
- Pat dry the chicken wings before seasoning. Drying the chicken wings helps the seasoning stick better and prevents it from falling off the chicken (which can happen if the chicken wings are still wet). Dry chicken wings also crisp up better when cooked!
- Baking powder is my secret ingredient to the crispiest Grilled Chicken Wings! Use aluminum free baking powder and do not substitute with baking soda – that will not work!
- It helps break down the proteins in the chicken skin by increasing the pH levels
- It draws moisture to the surface of the chicken skin, where it can evaporate.
- Creating two zones of “direct” and “indirect” heat allows you to choose the best temperature to grill your food.
- “Direct” heat is good for food that cooks quickly (like thin patties for burgers), while indirect heat is better for food that take longer (such as Grilled Chicken Wings) or could burn or dry out if cooked over direct heat, like vegetables.
- Use a thermometer!
- Using a thermometer is the only way you can confirm the internal temperature is high enough to have destroyed any harmful bacteria that lives in undercooked meat.
- Checking the temperature of your food with a thermometer helps you confirm where it is in the cooking process and achieve your desired level of doneness.
- Experiment with different types of wood to add a smokey flavor to your chicken. Apple, Cherry, Pecan, and Oak woods all bring a unique flavor to the grill. For Grilled Chicken Wings , I love using a fruit like Apple or Cherry.
Storage, Reheating, and Make Ahead Tips
While these wings are best made fresh, you can season them ahead of time and leave them to dry brine in the fridge for up to overnight. You can store leftover Grilled Chicken Wings in an airtight container in the refrigerator for up to 3-4 days. You can reheat them in the air fryer at 350°F for 6-8 minutes until the skin is crispy!
If you tried this Grilled Chicken Wings Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Grilled Chicken Wings (SUPER CRISPY!)
Equipment
Ingredients
- 3 lbs chicken wings
- 1 tablespoon Kosher Salt
- 1/2 tablespoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Paprika
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Brown Sugar
- 2 tablespoon aluminum free baking powder
- 2 chunks smoking wood, apple, cherry, pecan or oak wood (optional)
Instructions
- Pat chicken wings dry and toss in the seasoning.
- Add charcoal to the grill and create a direct and indirect zone. Add smoking wood if desired. Heat the grill to 400°F and add the chicken wings to the indirect side.
- Cook for 45 minutes to 1 hour until the wings register 165°F.
- Transfer the wings to the direct heat over the charcoals and grill for 2-3 minutes until the skin becomes crispy and blistered.
- Toss the wings in your favorite bbq sauce or hot sauce and then place on the indirect side of the grill. Let sit for 5 minutes to allow the sauce to thicken on the wings.
Notes
Key Tips!
-
- Pat dry the chicken wings before seasoning. Drying the chicken wings helps the seasoning stick better and prevents it from falling off the chicken (which can happen if the chicken wings are still wet). Dry chicken wings also crisp up better when cooked!
-
- Baking powder is my secret ingredient to the crispiest Grilled Chicken Wings! Use aluminum free baking powder and do not substitute with baking soda – that will not work!
-
- It helps break down the proteins in the chicken skin by increasing the pH levels
-
- It draws moisture to the surface of the chicken skin, where it can evaporate.
-
- Baking powder is my secret ingredient to the crispiest Grilled Chicken Wings! Use aluminum free baking powder and do not substitute with baking soda – that will not work!
-
- Creating two zones of “direct” and “indirect” heat allows you to choose the best temperature to grill your food.
-
- “Direct” heat is good for food that cooks quickly (like thin patties for burgers), while indirect heat is better for food that take longer (such as Grilled Chicken Wings) or could burn or dry out if cooked over direct heat, like vegetables.
-
- Creating two zones of “direct” and “indirect” heat allows you to choose the best temperature to grill your food.
-
- Use a thermometer!
-
- Using a thermometer is the only way you can confirm the internal temperature is high enough to have destroyed any harmful bacteria that lives in undercooked meat.
-
- Checking the temperature of your food with a thermometer helps you confirm where it is in the cooking process and achieve your desired level of doneness.
-
- Use a thermometer!
-
- Experiment with different types of wood to add a smokey flavor to your chicken. Apple, Cherry, Pecan, and Oak woods all bring a unique flavor to the grill. For Grilled Chicken Wings , I love using a fruit like Apple or Cherry.
Storage, Reheating, and Make Ahead Tips
While these wings are best made fresh, you can season them ahead of time and leave them to dry brine in the fridge for up to overnight. You can store leftover Grilled Chicken Wings in an airtight container in the refrigerator for up to 3-4 days. You can reheat them in the air fryer at 350°F for 6-8 minutes until the skin is crispy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
