The Best Grilled Chicken Wings? Let Me Tell You a Story…
Okay, so if you know me, you know grilling isn’t just for show in my backyard — it’s basically therapy. I remember the first time I tried to grill chicken wings at a family BBQ. It was supposed to be my big moment. Instead, I ended up with half-charred, half-raw wings and a lot of laughs (my cousin still brings it up every July). But hey, practice makes, well, pretty darn good if you ask me. So, if you’re after that smoky, crispy goodness and tired of wings that taste like they escaped from the steam room, let me walk you through how I finally figured out grilling chicken wings perfectly. And yes, I still mess up sometimes — but they’re always edible (ish).
Why You'll Love This (Or, Why I Make It Over and Over)
I make these grilled wings whenever people beg me for 'something snacky but not boring.' My partner’s obsessed with them because they have that charred, sticky outside and juicy middle — I swear, wings rarely make it off the platter before folks dive in. And honestly, whenever I’m too lazy to marinate overnight (which is, uh, most weekends), this recipe still works. Plus — if you’re tired of wings that taste like they were boiled in sadness, this is your fix. Oh, and a mild frustration: I used to hate scrubbing the grill, but actually, I find it works better if you leave a little char on there for flavor (don’t tell my mom I said that).
What You’ll Need (And What I Swap When I Run Out)
- 1.5 kg (about 3 pounds) chicken wings (whole or separated — honestly, both work fine)
- 2 tablespoon olive oil (sometimes I use avocado oil if it's on sale)
- 1 heaping tablespoon smoked paprika (regular paprika is fine, but smoked gives it oomph)
- 2 teaspoon garlic powder (or a couple of crushed fresh cloves — my neighbor swears by it, I just use whatever’s easiest)
- 1 teaspoon onion powder
- 1.5 teaspoon kosher salt (my grandmother always insisted on Maldon, but regular salt does the trick)
- 1 teaspoon black pepper (freshly ground is best, but I won’t judge)
- 1–2 teaspoon chili powder or cayenne (optional, for a little smack)
- 2 tablespoon lemon juice (if I’m out, I use apple cider vinegar — gives it a tang)
- Optional: handful chopped fresh parsley, or a drizzle of honey at the end (my kids love this bit)
How I Actually Grill Chicken Wings
- Toss ‘Em Up: In a big bowl (or a zip bag, whichever’s not hidden behind last week’s leftovers), add the wings, oil, all the spices, salt, pepper, and lemon juice. Mix it up. I use my hands — yes, it’s a bit gross, but you gotta get in there. This is where I usually sneak a taste, and yes, raw chicken is a no-no, but I sometimes do anyway (don’t be like me).
- Let Them Sit: Ideally, let them marinate for at least 30 minutes. Overnight is gold, but honestly, even 10–15 minutes helps. If your fridge is full, just cover the bowl with a plate. Who needs fancy wrap?
- Heat the Grill: Crank up your grill to medium-high. Gas or charcoal both work (I’m a charcoal person, but gas is fine — fewer surprises). Clean the grates a bit. If you don’t have a brush, a balled-up bit of foil works in a pinch. Trust me, I’ve tried it.
- Arrange the Wings: Pop the wings on the grill in a single layer. Don’t crowd them — they like their personal space. Shut the lid and let them sizzle for 8–10 minutes. Flip them. (This is the part where I always check too soon — learn from my impatience!)
- Finish ‘Em Off: Keep grilling, flipping every so often, until they’re crisp and browned all over. Usually takes 20–25 minutes total, but keep an eye out. If you’re a thermometer person, go for 75°C (165°F) inside. Don’t worry if they look a bit weird at first — they always even out.
- Optional Glaze: If you want to brush with honey or your favorite sauce, do it in the last couple minutes (or everything will burn... ask me how I know).
- Rest and Serve: Let them chill for 5 minutes. Sprinkle parsley if you’re feeling fancy. Then eat, preferably with lots of napkins.
Stuff I Figured Out the Hard Way (Notes)
- If you use frozen wings, defrost fully — icy wings steam instead of grill. Learned that the, uh, messy way.
- Sometimes the grill flares up; just move the wings around — don’t panic like I used to.
- Actually, I find it works better if you oil the grates a bit with a paper towel (but don’t set yourself on fire, please).
Variations I’ve Tried (for Better or Worse)
- Buffalo style — toss them in Frank’s RedHot with melted butter at the end (good for spice lovers!)
- Asian BBQ — add soy sauce and a splash of hoisin to the marinade (tasty, but don’t overdo the hoisin; it gets sticky real fast)
- Once I tried dry brining overnight — honestly, didn’t notice a huge difference, but maybe I messed it up
- Oh, and once I used maple syrup instead of honey. It got weirdly sweet, not for me, but maybe you’ll like it?
About Equipment (and What to Do If You Don’t Have It)
Long-handled tongs are great, but I’ve grabbed wings with a spatula in a pinch (not ideal, but it works). No grill? Oven broiler on a rack isn’t bad — not the same, but worth a try. I even saw someone use a cast iron pan on the stovetop; if you’re desperate, go for it. For more grill nerd stuff, AmazingRibs has a deep dive.
How to Store ‘Em (Or, Why You Probably Won’t Have Leftovers)
Technically, you can store these wings in an airtight container in the fridge for up to 3 days, but honestly, in my house they never last more than a day! If you reheat, do it in the oven to keep that crisp (microwave = floppy skin, which, yuck). I think they taste even better the next day, but that’s just me.
How I Serve Grilled Chicken Wings (Family Style and Otherwise)
We usually pile them onto a big platter with celery sticks and a bowl of blue cheese dressing (ranch if you’re in my son’s camp). For game nights, it’s just wings and a mountain of napkins. Sometimes I sneak in a salad to feel virtuous — not that anyone touches it.
Pro Tips From My Own Kitchen Disasters
- I once cranked the heat way up to finish faster — ended up with black skin and raw insides. Don’t rush it!
- Actually, leaving a little gap between the wings helps them cook evenly. I used to cram them together. Rookie error.
- If you forget the marinade overnight, no big deal. Just let them sit while the grill heats up — still tasty.
FAQ (Stuff Friends Have Actually Texted Me)
- Do I have to marinate overnight? Nah! Even 15 minutes does the trick. Overnight’s just for overachievers.
- Charcoal or gas grill? I’m team charcoal for flavor, but gas is handy. Use what you’ve got.
- What if I don’t eat chicken skin? You can remove it, but let’s be real, the skin’s the best part. Or maybe that’s just me?
- Can I use drumettes and flats separately? Sure thing — honestly, sometimes I buy whatever’s cheaper.
- My wings stuck to the grill! Help? Next time, oil the grates or wait a bit longer before turning — they’ll release when they’re ready (kind of like stubborn toddlers).
- What sides go well? Anything crunchy or creamy. Potato salad, corn on the cob, even plain potato chips (seriously, try it).
Oh — final digression: if you accidentally drop a wing between the grates, that’s just the grill gods taking their share. It’s tradition. Or maybe just my excuse for clumsiness.
Ingredients
- 2 pounds chicken wings
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- 2 tablespoons fresh lemon juice
Instructions
-
1Preheat your grill to medium-high heat (about 400°F/200°C).
-
2In a large bowl, toss the chicken wings with olive oil, salt, black pepper, garlic powder, smoked paprika, cayenne pepper, and lemon juice until evenly coated.
-
3Arrange the wings in a single layer on the grill. Close the lid and cook for 10-12 minutes.
-
4Flip the wings and continue grilling for another 10-13 minutes, or until the skin is crispy and the internal temperature reaches 165°F (74°C).
-
5Remove the wings from the grill and let them rest for a few minutes before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!