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These Grilled Chicken Wings are juicy, crispy, smoky, sweet, a little spicy and ridiculously easy to make. No deep fryer. No baking powder. Just a simple dry rub, a hot grill and a two-zone cooking method that gives you tender chicken with sticky, caramelized, crispy edges.
Table of Contents
- Kellie’s Note Just Wing It
- Why You’ll Love My Grilled Chicken Wings
- Ingredients For Grilled Chicken Wings
- How to Make Grilled Chicken Wings
- How to Store Grilled Chicken Wings
- Kellie’s Tips for the Best Grilled Chicken Wings
- What to Serve with Grilled Chicken Wings
- More Easy Grill Recipes
- Grilled Chicken Wings Recipe
Kellie’s Note
Just Wing It
I love a dinner that feels like a party but requires almost zero effort. Grilled Chicken Wings are exactly that type of recipe. They’re casual enough for a weeknight, fun enough for game day and always the first thing to disappear at a summer cookout.
I’ve made a lot of wings over the years, and while I love a saucy wing as much as anyone, these Grilled Wings have become one of my go-to recipes because they’re simple and reliable. The secret is not complicated. Dry the wings really well, season them generously, cook them slowly over indirect heat, then finish them over direct heat until the skin is crisp and the brown sugar in the rub turns glossy and caramelized.
That’s it. No frying. No baking powder. No fussy marinade. Just crispy Grilled Chicken Wings with smoky, sweet heat and juicy meat that practically falls off the bone.
Why You’ll Love My Grilled Chicken Wings
- These wings are so easy. The seasoning blend comes together in minutes, and the grill does most of the work.
- They’re crispy without frying. Starting the wings over indirect heat gives the fat time to render, then the quick finish over direct heat crisps everything up.
- They’re juicy, not dry. Wings are naturally forgiving, and the two-zone grilling method keeps them tender while still giving you that smoky char.
- The dry rub is packed with flavor. Brown sugar, garlic, onion, chili powder, smoked paprika and cayenne give you that sweet, savory, smoky, slightly spicy thing that keeps everyone reaching for one more.
- They’re great for parties. Make a big platter, add a few dips and watch them vanish.
- No baking powder needed. If you’ve ever wondered how to make crispy grilled chicken wings without baking powder, this method is the answer.
Ingredients For Grilled Chicken Wings
- Chicken Wings – Use split wings with the tips removed. Flats and drumettes cook evenly and are easy to grab right off the platter. Whole wings work too, but they may need a little more time. Drumsticks are also great with this rub, just plan on grilling them longer.
- Brown Sugar – This helps the wings caramelize on the grill, giving them that sweet, sticky, lightly charred finish. Light or dark brown sugar both work, and coconut sugar can be used in a pinch. I’d skip liquid sweeteners here because they can burn too quickly.
- Spices – A quick mix of onion powder, garlic powder, chili powder, smoked paprika, cayenne, kosher salt and black pepper gives these wings their sweet, smoky, savory heat. Use regular paprika if that’s what you have, reduce the cayenne for less heat or add chipotle powder for extra smoky spice. If using table salt instead of kosher salt, use a little less.
How to Make Grilled Chicken Wings
- Dry the wings really well. Pat the wings with paper towels until they feel dry to the touch. This is the first step to getting that crispier skin on the grill.
- Season generously. Toss the wings with the dry rub until every piece is coated. You want the seasoning tucked into all those little edges and corners.
- Preheat the grill. Heat the grill to medium, around 375°F to 400°F, and set it up for two-zone cooking. That means one side is direct heat and the other side is indirect heat.
- Start low and slow-ish. Place the wings over indirect heat first. Close the lid and let them cook, turning every few minutes. The skin will start to tighten, the fat will slowly render and the wings will begin to smell smoky and savory.
- Move to direct heat. Once the wings are cooked through and the skin is looking golden, move them to the hotter side of the grill. This is where the magic happens. The brown sugar starts to caramelize, the edges get a little charred and the skin turns sticky-crisp.
- Flip often at the end. Because there’s sugar in the rub, keep the wings moving once they’re over direct heat. You’re looking for caramelized and crisp, not scorched.
- Rest and serve. Let the wings rest for a few minutes before serving. They’ll be piping hot, juicy and coated in that sweet smoky crust that makes grilled wings so good.
How to Store Grilled Chicken Wings
- Refrigerator: Store leftover Grilled Chicken Wings in an airtight container in the refrigerator for up to 3 to 4 days.
- Freezer: Freeze cooled wings in a freezer-safe container or bag for up to 2 months. For best results, freeze them in a single layer first, then transfer to a bag so they don’t stick together.
- How to Reheat: Reheat wings in the oven or air fryer until hot and crisp. The microwave works if you’re in a hurry, but the skin will be softer.
- Best Reheating Method: For crispier leftovers, warm the wings in a 375°F oven or air fryer until heated through. A few minutes is usually all they need.
Kellie’s Tips for the Best Grilled Chicken Wings
- Dry wings are happy wings. Moisture is the enemy of crispy skin, so take the extra minute to really pat them dry.
- Use medium heat. If the grill is too hot, the outside can burn before the inside is done.
- Set up two heat zones. This gives you more control and a safe place to move the wings if flare-ups happen.
- Keep the lid closed while the wings cook over indirect heat. It helps the grill act more like an oven and cooks the wings evenly.
- Flip frequently near the end. Once the wings are over direct heat, keep an eye on them because the sugar in the rub caramelizes quickly.
- Use a thermometer. Chicken is safe at 165°F, but wings are even better when cooked a little higher, around 175°F to 185°F, because the meat becomes more tender.
- Let them rest. Just a few minutes makes the wings juicier and easier to eat.
- Don’t walk away during the final crisping step. This is when they go from good to amazing, but it’s also when they can burn if ignored.
What to Serve with Grilled Chicken Wings
These Grilled Chicken Wings are perfect with all the classic cookout sides. Keep it easy and pile everything onto the table family-style.
Serve them with:
- Ranch dressing or blue cheese dressing
- Celery sticks and carrot sticks
- Macaroni salad
- Potato salad
- Coleslaw
- Corn on the cob
- Grilled vegetables
- Baked beans
- French fries or potato wedges
- Watermelon salad
If you’re serving them for game day, add a few dipping sauces like buffalo sauce, honey mustard, barbecue sauce or garlic parmesan sauce so everyone can mix and match.
More Easy Grill Recipes
Add these reader-friendly internal links once the post is uploaded:
- Grilled Caesar Chicken Kabobs
- Grilled Shrimp Skewers
- Grilled Corn on the Cob
- Grilled Flank Steak
- BBQ Chicken Breast
- Easy Crack Burger Recipe
- Grilled Pork Tenderloin
Grilled Chicken Wings Recipe
Equipment
- paper towels
- measuring spoons
- grill
Ingredients
- 3 pounds chicken wings, split with tips removed
Seasoning Blend:
- 1/4 cup brown sugar
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 tablespoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Pat the chicken wings very dry with paper towels. This helps the skin crisp on the grill without using baking powder.
- In a small bowl, stir together the brown sugar, onion powder, garlic powder, chili powder, smoked paprika, cayenne, kosher salt and black pepper.
- Add the wings to a large bowl and sprinkle the seasoning blend over top. Toss until the wings are evenly coated on all sides.
- Preheat the grill to medium heat, about 375°F to 400°F. Set up the grill for two-zone cooking with one side for direct heat and one side for indirect heat.
- Place the wings over indirect heat. Close the lid and cook for 25 to 30 minutes, turning every 5 to 7 minutes, until the fat begins to render and the skin starts to tighten.
- Move the wings to direct heat. Grill for 5 to 10 minutes more, flipping frequently, until the skin is crisp, lightly charred and caramelized.
- Transfer the wings to a platter and let them rest for 5 minutes before serving.
Notes
- Pat the wings very dry before seasoning. Extra moisture will keep the skin from getting crisp.
- Use two-zone grilling for the best texture. Start the wings over indirect heat to cook them through, then finish over direct heat to crisp the skin.
- Because the rub contains brown sugar, watch the wings closely once they move over direct heat. The sugar caramelizes quickly and can burn if left too long.
- Chicken wings are safe to eat at 165°F, but they’re even better around 175°F to 185°F because the meat becomes more tender.
- If flare-ups happen, move the wings back to indirect heat for a minute or two, then return them to direct heat to finish crisping.
- Let the wings rest for a few minutes before serving so the juices settle and the coating clings to the skin.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken wings are safe to eat when they reach 165°F, but wings are often best when cooked closer to 175°F to 185°F. The extra time helps the connective tissue break down, making the meat more tender.
Pat the wings very dry, use a dry rub instead of a wet marinade, start them over indirect heat and finish them over direct heat. This helps render the fat first, then crisps the skin at the end.
Nope. This Grilled Chicken Wings recipe gets crispy skin without baking powder by drying the wings well and using a two-zone grilling method.
Yes. You can season the wings a few hours ahead and keep them covered in the refrigerator. For even crispier skin, leave them uncovered in the fridge for a bit before grilling so the surface dries out.
Absolutely. This sweet and smoky rub is great on drumsticks, thighs and chicken breasts. Just adjust the cooking time depending on the cut.
