Get the low-down on how to grill wings. It’s super-easy and they are so totally delicious.
Grilled chicken wings are vastly different from their deep-fried brothers. When you grill wings they don’t get that crisp skin. Not at all. But you don’t want the alternative, limp soggy skin.
Here I’m going to show you how to grill wings so that they have the best possible skin you can get from a grill. The key is getting a good char on them, and using a great sauce at the end.
Scroll down to read more about how it all comes together or click here to jump straight down to the recipe.
Video: How To Grill Wings
Should I Marinate My Wings?
Note that some people marinate their wings first. I’m not opposed to this but I don’t find it necessary. Why not? Two reasons. First, wing meat is very tender and juicy as it is so you don’t need the marinade for extra moisture. Second, if you have a flavorful sauce smothering the wings at the end, it overpowers the marinade anyhow. I say, skip that extra time and effort and get the wings on the grill ASAP.
How To Grill Chicken Wings
Here’s how to grill chicken wings, step-by-step:
Step #1 Prepare the Grill
Oil your grill racks and then prepare your grill for direct grilling over medium heat, about 350ºF. I like to keep one burner off or on low in case some of my wings are cooked before others.
Step #2 Grill Wings
You’re going to cook the wings for about 18-25 minutes total. The way I do it is to start by leaving them on there, lid closed, for a few minutes. Then I use big tongs to have a look underneath them all. Some tend to get darker faster due to hot spots on the grill. If some are starting to char too much, I flip those over. Keep monitoring and flipping as they all darken. If a few pieces seem to be dark before others, shift them to a cooler part of the grill. They’ll keep cooking but not browning.
After about 15 minutes of moving them around as needed, use an instant read thermometer in the center of a few wings to make sure that they’ve all reached 165ºF. If some aren’t quite there, give them another 5 minutes. What you want are wings that are nicely charred on all sides and cooked through. Note that the large range of times is because all grills are different in terms of heat, distance from grill to heat, etc., and also, chicken wings can vary in size.
Step #3 Transfer to Bowl
Use tongs to transfer fully-cooked wings to a bowl.
Step #4 Add BBQ Sauce
Add sauce. You can go with a straight-up store-bought BBQ sauce or make something yourself.
Step #5 Coat Wings
Stir them up, adding more sauce if needed to coat them well.
Step #6 Enjoy!
More Chicken Wing Recipes
There’s so many delicious ways to prepare chicken wings, even when you don’t feel like grilling.
Podcast Episode About Grilling Chicken Wings
Listen to me explain briefly about how to make this recipe, with some great tips along the way, by clicking the play button below:
Listen to more Recipe of the Day episodes here.
Print How to Grill Chicken Wings Recipe
Get the low-down on how to grill wings. It’s super-easy and they are so totally delicious.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Total Time: 23 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Grilled
- Cuisine: American
Ingredients
- 10 whole chicken wings, cut into drumettes and flappers (learn how to do it here)
- 1/2 cup to 3/4 cup BBQ sauce
Instructions
- Oil your grill racks and then prepare your grill for direct grilling over medium heat, about 350ºF. Keep one burner off or on low in case some wings are cooked before others.
- Put the wings in a single layer on the grill over the heat. You’ll be cooking the wings for about 18-25 minutes total. Start by leaving them on there, lid closed, for a few minutes. Then use big tongs to have look underneath them all. Some tend to get darker faster due to hot spots on the grill. If some are starting to char too much, flip those over. Keep monitoring and flipping as they all darken. If a few pieces seem to be dark before others, shift them to a cooler part of the grill. They’ll keep cooking but not browning.
- After about 15 minutes of flipping and moving them around as needed, use an instant read thermometer in the center of a few wings to make sure that they’ve all reached 165ºF. If some aren’t quite there, give them another 5 minutes. What you want are wings that are nicely charred on all sides and cooked through.
- Use tongs to transfer fully-cooked wings to a bowl. Add BBQ sauce. Start with 1/2 cup. Toss. If it’s a strong-tasting sauce, don’t add more. If it’s milder, add up to another 1/4 cup.
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This post was originally published in January 2016 and was revised and republished in May 2024.
Thank you for helping me to properly grill chicken wings!
Grace, you’re very welcome! I’m glad you enjoyed them 🙂
Great recipe!!! You’ve definitely got to try this one!!!
Thank you so much, Ashley!
I made these and they are delicious.
Thank you so much, Rhonda! I appreciate you coming back to comment.
Great job
Great instructions
Hey there,
Just finished reading your article on how to grill chicken wings, and I couldn’t resist dropping a comment. First of all, let me say that your post is fantastic! It’s informative, engaging, and it really shows your passion for cooking. As someone who loves experimenting with different flavors on the grill, I found your tips and techniques incredibly helpful.
I must admit, I’ve always struggled with grilling chicken wings to perfection. They either end up overcooked and dry or undercooked and rubbery. But your step-by-step instructions have given me new hope. I never thought about the importance of preheating the grill and creating different heat zones. It makes so much sense now! I can’t wait to try out your method the next time I fire up my grill.
The flavor combinations you suggested also sound mouthwatering. The idea of tossing the wings in a spicy buffalo sauce or a tangy teriyaki glaze has my taste buds tingling already. Your article has inspired me to get creative and experiment with different marinades and rubs. I appreciate how you emphasized the importance of marinating the wings for maximum flavor. I’m definitely going to let them soak in the marinade overnight to ensure they are bursting with deliciousness.
Overall, I just wanted to say thank you for sharing your expertise and insights on grilling chicken wings. Your article has not only taught me valuable grilling techniques, but it has also reignited my enthusiasm for experimenting with flavors on the grill. Keep up the fantastic work, and I’ll be eagerly waiting for your next culinary adventure!
Too much clutter on your site. No fun.
This is my first time visiting your site, and although I haven’t made this recipe just yet. I love your setup. Great blog, the option to listen, and the keep my phone on while making the recipe button. You’ve covered all the bases and because of this, I will be looking at your other recipes and see what else I can find. Thank you so much for sharing and being so mindful to what works best for your reader!!!
So happy to have you here, Amanda! The cook mode to keep your phone on is fairly new but I love it! Make sure to sign up for my emails so you don’t miss out on my favorite recipes.
Perfecto!
Thank you so much, Dori!
Excellent directions Christine. Grilling today and I totally agree about skipping the marinade as I plan on having them swim through some honey and Jamaican seasoning and whatever else strikes my eye after grill time.
Yum! Enjoy, Eric!
Easy as can be with excellent results.
Thank you, Marcos! I’m so happy you enjoyed.
I like step 6. I need a kitchen mechanic. You wanna come over
lost too much screen real estate due to social media, always in the way.
Annoying, wont be back.
Great tips Christine, especially not taking time to marinate…totally makes sense. With grilling season upon us, I’m trying this soon. Thanks.
You’re welcome, Joe!
If you aren’t getting crispy skin on a grill, you aren’t doing it right. First, get a charcoal grill. If grate to grate distance is 5″ (Weber 22″ Kettle), cook indirect by piling coals on both sides. If distance is 9″, a single layer of coals for direct cook will work fine. Cook time is 45-60 minutes. If direct method, flip halfway through. If indirect, that is optional. For extra smoke flavor, add your favorite smoke wood chunks (just 1 or 2), a few minutes before you put the wings on the grill.
Great post. When I make a whole chicken, I also hit it with heat at first to crisp up the skin. I think I’ll make up some wings this weekend. Quick, easy, and delicious.
Heh, heh. My mother does the same thing with cheese in the microwave…
Thanks for sharing the wings recipe. Simple, yet effective. I’ll let you know how it goes.