Grilled Chicken Wings

My grilled chicken wings are smoky, crispy, and full of flavor! I make these wings for cookouts, game days, and summer nights on the patio.

My easy way to grill chicken wings

Last fall, after what felt like weeks of gross and rainy weather, we suddenly had a beautiful fall day with temperatures in the low 60s. I had been planning to bake chicken for dinner, but the evening was so perfect that I decided to make grilled chicken wings instead!

I’d never tried the two-zone method before but thought this would be a great chance to try it out. I seasoned my wings, got everything set up with the grill, then gave it a try.

When I pulled the wings off the grill, they looked golden and crisp, and the first bite sealed the deal! They were smoky, juicy, and better than any wings I’d made before. My husband Ben went back for seconds before I even sat down with my plate.

I’ve tried frying and baking wings before, but grilling them feels like the best of both worlds. Grilled wings get that charred flavor they can’t get in the oven, but they’re lighter than fried wings and just as crispy!

And, if you love delicious chicken wing recipes, check out my air fryer chicken wings, air fryer buffalo wings, Ninja Foodi chicken wings, and baked chicken wings!

Grilled wings ingredients

• Whole chicken wings (drums and flats separated) – I like to pick wings with plenty of skin since that’s what crisps beautifully on the grill. I separate them for even cooking.
• Garlic powder and onion powder – My go-to combo for building savory flavor! They add depth without overpowering the wings.
• Smoked paprika – This is where that rich, smoky flavor comes from, even if I’m using a gas grill instead of charcoal.
• Kosher salt – I always season generously since salt helps dry out the skin and makes it crispier.
• Black pepper – A touch of mild heat balances the seasoning.
• Cayenne pepper– Optional, but I use cayenne when I want my wings to have a little kick.
• Olive oil – An even coating helps the spices stick and gets the skin extra crispy in the last few minutes on the grill.

How to grill chicken wings

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: In a small bowl, combine all the spices to create the dry rub. 

STEP TWO: Pat the wings dry with paper towels, then place them in a large bowl and drizzle them with olive oil. Toss to coat evenly with oil then coat them generously and evenly with the dry seasoning blend.

STEP THREE: Place the wings on a wire rack set over a baking sheet and refrigerate for 30–60 minutes to dry out the skin and let the flavors soak in.

STEP FOUR: If using a gas grill, turn one side ON (medium-high heat) and leave the other side OFF to create indirect cooking zones. Close the grill lid and let it preheat for 10–15 minutes, then clean and oil the grates.

For a charcoal grill, light the charcoal and pile it on one half of the grill, leaving the indirect side of the grill with no coals. This creates a zone of direct high heat and a second zone of indirect heat. Place the grill grate over the coals and cover the grill. After 10 minutes, clean the grill and oil it.

STEP FIVE: Place the wings on the cool side of the grill (indirect heat), cover, and cook them for 25–30 minutes, turning them halfway through. When the wings reach an internal temperature of 165 degrees F, move them to the hot side (direct heat) and grill them for 1–2 minutes per side until they become crispy and slightly charred.

STEP SIX: Remove the wings from the grill and serve them hot!

Tips for the best chicken wings on the grill

• To remove any excess moisture that could prevent the skin from crisping up, I always pat my wings dry with paper towels. Letting them rest in the fridge also helps draw out moisture!
• To keep the wings from sticking, I make sure to oil the grates well. This also gives me better grill marks.
• I always spread out the chicken wings on the grill so they don’t end up steaming and lose their crispiness.
• I check the internal temp with a meat thermometer to make sure the wings are cooked through before moving them to direct heat.
• For that amazing charred finish, I move the wings to direct heat at the very end of the grilling time.

Grilled chicken wings variations and substitutions

• When I want a spicier, smoky kick, I sometimes swap smoked paprika for chipotle powder.
• For a sticky, flavorful glaze, I’ll brush BBQ sauce or even teriyaki on my chicken wings on the grill during the last few minutes.
• If I don’t feel like separating the wings, I’ll occasionally grill them whole.
• For an Asian-inspired flavor, I’ll marinate the wings overnight in soy sauce and garlic.
• To make buffalo wings on the grill, I’ll toss them in hot sauce and melted butter before cooking.

What to serve with grill chicken wings

I always serve wings with sauces, and some of my favorites for this recipe are my homemade buffalo sauce, honey garlic sauce, garlic Parmesan sauce, or ranch or blue cheese!

To round out my meal, I love making Cajun corn on the cob, air fryer carrots, or watermelon salad to go with my grilled chicken wings recipe!

Grilled chicken wings FAQs

How should I store leftover grilled wings?

I store my leftovers in an airtight container in the fridge, and they keep well for 3–4 days. If I make a big batch of my grilled wings, I’ll sometimes freeze them by laying the extra wings out on a tray first, then transferring them to a freezer bag once they’re frozen solid.

How do I reheat leftovers?

I like reheating my grilled wings in the oven on a wire rack at 375 degrees F for about 5–8 minutes or in the air fryer preheated at 350 degrees F for 2 to 3 minutes. If I’m already grilling, I’ll just give the wings a quick sear over medium heat to warm them back up.

More Easy Grill Recipes

• Grilled chicken tenders
• Grilled sirloin steak
• Grilled pork chops
• London broil on the grill
• Grilled chicken thighs