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Why You’ll Love My Recipe
Chicken wings are one of the most sought-after parts of the bird – they’re crunchy, savory, and downright addictive! These Grilled Chicken Wings are all about beautiful grill marks paired with a smoky, spicy seasoning rub that makes every bite irresistible. They’re perfect for game days, parties, or a casual weeknight dinner!
These Grilled Chicken Wings are delicious on their own, but making your own Chicken Wing Rub will really elevate the flavor! Or, try my Amazing Salt and Pepper Chicken Wings for a classic and crispy, Asian-inspired alternative.
Karlynn’s Recipe Notes
- Skill Level: These wings are easy to make, beginner-friendly, and ready in no time!
- Total Time: You’ll have Grilled Chicken Wings on the table in 25 minutes from start to finish.
- Variations: Take your wings’ flavor to the next level with extra seasonings like oregano, chili powder, or cayenne pepper. Then, pair them with crispy Grilled Veggies, Air Fryer Potato Wedges and some Homemade Blue Cheese Dressing or Sweet Chili Sauce for dipping!
- Tools For This Recipe: You will need a large mixing bowl, a grill for cooking, a brush for oiling the grates, and tongs for flipping.
What You’ll Need for Ingredients
Chicken Wings: Bone-in wings with the tips removed are the best choice here. They grill evenly and stay juicy on the inside. Karlynn’s Tip: Be sure to pat the wings dry with paper towels before applying your rub – it helps the seasoning stick and promotes better grill marks!
Vegetable Oil: Lightly coating the grill grates with vegetable oil creates a non-stick surface for the wings, allowing them to cook evenly, release easily, and get those picture-perfect sear lines.
Chicken Wing Rub: Use your favorite store-bought rub, or try my easy, homemade Chicken Wing Rub for a bold, smoky, and slightly spicy flavor! Karlynn’s Tip: Making your own rub allows you to adjust the heat and savory notes to your taste – perfect for customizing your wings!
How To Make Grilled Chicken Wings
This is a quick overview of the recipe. The full list of ingredients & complete step-by-step instructions are in the recipe card below.
- Pat the chicken wings dry with paper towels and place them in a large bowl.
- Sprinkle the chicken wing rub on the wings and toss to coat.
- Preheat the grill. When hot, brush and oil the grates.
- Add the wings and cook, occasionally turning until the skin is crisp and the meat reaches a safe internal temperature of 160°F, about 15 to 20 minutes.
- Once cooked, remove the wings from the grill, cool briefly, and enjoy!
Karlynn’s Tips and Tricks for the Perfect Grilled Chicken Wings
- Trim the Wings for Even Cooking: Chicken wing tips are very prone to burning on the grill. To avoid this, it’s best to cut the tips off entirely before grilling! First, locate the little joint that connects the tip to the rest of the wing using your fingers or your knife. Once you find the joint, lay a heavy chef’s knife on it and press down firmly to break the joint. Then, use a slight slicing motion to cut right through the skin. This simple step ensures the wings cook evenly and develop beautiful grill marks without overcooking the thin tips.
- Don’t Toss the Tips: Even though you’re trimming them, don’t throw the wing tips away! Chicken wing tips are full of collagen and extra chicken flavor, making them ideal for a rich chicken stock. Just store them in a freezer bag until you’re ready to use them – you won’t regret it!
- Watch Carefully for Flare-Ups: Grilling wings can easily lead to flare-ups (sudden bursts of flame when fat drips into the fire), which can quickly burn the thin skin and meat. Keep a close eye on your wings and move them out of the way if a flare-up occurs. Properly oiled grill grates make this easy, and moving the wings around prevents burning while promoting even cooking for tender, juicy, and flavorful results!
Storage Instructions
These Grilled Chicken Wings are perfect for making ahead or enjoying as leftovers!
Refrigerator: Store your cooled wings in an airtight container in the fridge for 3-4 days. Warm them on the grill, in the oven, or under the broiler for the best flavor and crispy texture.
Freezer: Once completely cooled, transfer the wings to a freezer-safe container or zip-top bag. Freeze for up to 4 months, following USDA food safety guidelines. Reheat from frozen on the grill or in the oven until hot and cooked through!
More Delicious Appetizer Recipes
These Appetizer recipes pair perfectly with your wings or make great stand-alone snacks:
- My Sausage Balls Recipe (Classic Bisquick® Sausage Balls) makes soft, cheesy bites that are perfect for parties and holidays.
- Dill Pickle Deviled Eggs bring a tangy, creamy twist to a classic favorite!
- Learn How To Make Perfect Hard-Boiled Eggs for easy and delicious eggs every single time.
And there you have it, folks! Your Grilled Chicken Wings are perfectly smoky, a little bit spicy, and packed with irresistible, bold flavor.
Fire up the grill, grab your favorite dipping sauces, and don’t forget to share in the comments how your wings turned out. You know that I always love hearing about your kitchen wins!
Happy Cooking!
Karlynn
Gilled Chicken Wings
Ingredients
- 2 pounds chicken wings, tips removed
- 2 tablespoons chicken wing rub
- vegetable oil, for grilling
Instructions
- Pat the chicken wings dry with paper towels and place in a large bowl.
- Sprinkle the chicken wing rub on top of the wings and then toss to coat.
- Preheat the grill. When the grill is hot, brush and oil the grill.
- Add wings and cook, turning occasionally, until skin is crisp and meat is cooked through, 15 to 20 minutes.
- Move the chicken out of the flame if there is a flare up at any time!
- Once done, remove from the grill and enjoy.
Notes
- There are usually about 7-8 wings in a pound of chicken wings.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
June Robbs says
Awesome wings…best ever. What is that dipping sauce in picture? Please let me know…I got kids who have to have dipping sauce. I just love all your great recipes.
June Robbs says
I DON’T GRILL . Please tell me how to cook these in the oven on my iron grill pan. What is that dipping sauce? Looks so good. Thanks for sharing.