Light the charcoal and make the best plate of Grilled Chicken Wings you’ve ever had. If you want to get better at grilling, follow these easy steps. Keep reading for the complete guide to grilling chicken wings.
Nothing beats a pile of grilled chicken wings when you’re watching the big game, or just hanging out with your friends. Smoked chicken wings are delicious, but sometimes you just don’t have that kind of time.
Light up the charcoal grill and smoke the wings briefly with indirect heat. Searing the chicken wings over medium-high heat when they are almost done creates that crispy skin. Each bite is juicy, with a nice smoky flavor. Try this easy recipe for the best chicken wings you’ll ever make.
Chicken wings are a quintessential BBQ food. When cooked right, they offer the perfect balance of crispy skin and juicy meat that makes them irresistible. While grilling wings can seem intimidating, it’s actually quite simple if you follow a few tips. In this detailed guide, you’ll learn everything you need to know to get restaurant-quality wings off your grill every time.
Choose High-Quality Wings
The first step is selecting great wings. Opt for fresh, meaty wings without any blemishes or discoloration. Both drumettes and flats work well, so mix up the two for variety. Allow 1.5 to 2 pounds of wings per 3-4 people. Keeping the wings whole results in juicier meat, but you can slice the tips off for neater eating. Avoid pre-cut wings, as they dry out on the grill.
Season Well for Flavor
Chicken wings need robust seasoning to shine on the grill. It’s easy to make a dry rub with wings that tastes great. Just mix salt, pepper, garlic powder, paprika, and a little cayenne. Let the wings sit for 10 to 15 minutes so the seasoning can get into the meat.
You can also marinate the wings in a blended mix of olive oil, vinegar, garlic, and herbs for up to 8 hours for a bolder flavor profile. Just pat the wings dry before grilling so the skin crisps up.
Use Direct Heat for Crispiness
The key to crispy grilled wings is maintaining a hot direct heat. Preheat your gas or charcoal grill to medium-high, around 400°F. Place the wings skin-side down directly over the heat. Resist the urge to flip them too soon. Keep the lid closed and let them sear for 8-10 minutes undisturbed. The high heat helps render the fat and crisp the skin.
Flip and Cook Through
After searing one side, flip the wings over and cook for another 8–10 minutes, making changes to the heat as needed to keep them from burning. Use tongs to flip the wings a couple more times, and cook for a total of 25 minutes, or until the juices run clear and the wings reach 165°F on the inside.
The last few flips help the wings get a uniform brown color and reach a safe temperature. If flare-ups happen, move the wings to a grill area that is cooler.
Add Sauce for Extra Flavor
After the wings are done, put them in a bowl and add your favorite sauce. Grilled wings go well with barbecue, buffalo, and garlic Parmesan. The sauce adds another layer of moisture and flavor. Put it on the grill in the last five minutes if you want the sauce to get caramelized.
Indirect Heat Prevents Drying
If you prefer smoky, slow-cooked wings, use indirect heat. Set up a two-zone fire in your charcoal grill or turn off one gas burner. Place the wings on the cooler side, away from direct heat. Close the lid and grill for 35-40 minutes, flipping occasionally, until cooked through.
The indirect heat cooks the wings gently so they stay tender and juicy. You can crisp them at the end by searing over direct heat for just a couple minutes per side.
Add Smoky Flavor with Wood Chips
Soaking wood chips in water prevents them from burning up too quickly on the grill. Try apple, cherry, hickory, or mesquite varieties. Scatter the drained wood chips over the hot coals or place them in a smoker box or foil pouch with holes. As the chips smolder, they infuse the wings with sweet, smoky nuances.
Let the Wings Rest Before Serving
Once grilled to perfection, transfer the wings to a platter and let them rest for 5 minutes before serving. This allows the juices to reabsorb so you don’t lose moisture when biting into the wings. Serve with crispy celery and carrot sticks and dipping sauces on the side.
With these tips, you’ll become a true grill master when cooking chicken wings. Getting the right balance of crispy exterior and moist interior takes a little practice, but the rewards are well worth it. Adjust the heat and flip frequency based on your specific grill. In no time, you’ll be hosting backyard barbecues focused around your signature grilled wings.
Why This Recipe Works
There are so many ways to make chicken wings, that’s what makes them so fun to cook. This recipe focuses on cooking indirectly to add smoke flavor and finishing them over high heat.
Homemade dry rubs are delicious too. Our classic Signature Sweet & Smoky Rub will give you that sweet heat, pairing with just about any barbecue flavor. If you’re looking for something less sweet, try Smoky Southwest Rub.
- Charcoal grill—You’ll need a grill, and for grilled wings, I really think a charcoal grill is best. To make the best grilled chicken wings possible, you need to do this to get that smoky flavor and crispy skin.
- Meat thermometer: Having one on hand makes sure that the wings always reach the right temperature inside.
- Wood Chips or Chunks: These are the pieces that hold the puzzle together. They are the extra fuel that will give the wings a smokier taste and color. It will make more smoke if you add some hardwood to the coals. This will give the wings more color and flavor. The flavor and amount completely depend on your tastebuds.
- They can work, but you’ll need to use wood chips on a burner to make it taste like it was smoked indirectly. Learn how to use wood chips on your gas grill in this video.
Step 1: Preparing the Wings
Make sure the chicken wings are thawed. Pat the wings dry with a paper towel once you remove them from the packaging.
Place the wings in a large resealable plastic bag, or another large container that can be sealed. Pour in a few tablespoons of oil and mix up the wings, coating them evenly.
Add in your preferred seasoning next, mixing up the bag again to coat the wings. Allow them to rest for at least 2 hours, up to overnight.
Mixing up the wings in this way is easier with a bag, rather than using a large bowl. You can see the wings easier and also lay the bag flat down in the fridge.
Kick up the flavor by adding a few dashes of hot sauce during the seasoning phase, as the wings are being tossed around. Pour a few drops in with the oil, and add the dry rub after they are mixed around. You’ll still have crispy skin, just with some extra flavor.
How to Make Grilled Chicken Wings | Weber Genesis Gas Grill | Barlow BBQ
FAQ
How long does it take to grill chicken wings?
Remove chicken wings from marinade and pat dry; discard any remaining marinade. Cook on the preheated grill, turning occasionally, until chicken is golden brown and no longer pink inside, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). May 2, 2025.
What is the secret to grilling wings?
When you grill wings, you need to keep the heat high enough to get the skins crispy but low enough that the skins don’t burn while the meat cooks. BBQ-great, Malcom Reed uses the Weber Vortex to cook his grilled wings.
Should you coat wings in oil before grilling?
Oil is crucial when prepping chicken wings. The fat helps the skin get crispy on the grill, but it also holds the meat together. I like using olive oil but any type here will work.