This is the best grilled chicken wings recipe that you'll ever have! Incredibly simple to make—toss in the flavorful dry rub and throw on the grill. Let the grill do the hard work for you!
The combination of the warmer weather and grilling is pretty hard to beat, and I'm not even bothered if I'm standing in the pouring rain grilling. Making wings on the grill is a staple; whether it's dinner for the family or feeding a crowd, they are often on the menu. Today I'm showing that the perfect grilled wings do exist and after one bite I'm certain that you'll agree too!
The Only Grilled Chicken Wings Recipe You'll Ever Need
- Incredibly juicy and tender– the chicken falls off the bone
- Only 7 ingredients
- Just 35 minutes start to finish
- Minimal effort recipe– let the grill does most of the work for you!
- Tons of flavor from the dry rub
- A staple at any BBQ or cookout and perfect for dinners
7 Basic Ingredients
- Chicken Wings: This recipe calls for pre-cut wings, about 2 pounds total. You can use any cut of chicken such as drumsticks or thighs – if it's more than 2 pounds of chicken, you may need to double the recipe.
- Salt & Pepper: Essential for flavor.
- Rosemary: We're using fresh rosemary for the best flavor. If you don't have fresh, you can substitute with 1 ½ teaspoons of dried rosemary.
- Dried Oregano, Onion Powder & Garlic Powder: This combination of spices not only compliment the chicken perfectly, they also pair so well with fresh rosemary. These are all pantry staples that most already have.
Overview: How to Make Grilled Chicken Wings
This recipe is straightforward, but we'll walk through it with the full printable recipe below.
- Mix the spices together in a small bowl. Set aside.
- Pat the wings dry with paper towels – it's important to dry them extremely well, you want any moisture off of the wings. Place the wings in a large mixing bowl and sprinkle the spice mixture over the wings, tossing to evenly coat.
- Place the wings on the heated grill, cooking on either side. Then, reduce the grill temperature and cook for an additional 12-15 minutes. The chicken wings will stick to the grill if you try to flip them too soon– the chicken will tell you when it's ready to flip.
- Remove from the grill and allow to rest for 5 minutes before serving. This allows the juices to redistribute.
3 Success Tips For Grilling Chicken Wings
All of these tips are included in the recipe card below as well!
- Dry the Wings: It's extremely important to dry the wings extremely well – when you think you're done, keep going. Lay them on a baking sheet or cutting board lined with paper towels, patting and drying each one. Then, line a large bowl with paper towels and sit them in there for a few minutes, moving them around a bit.
- Grill Temperature: We start off grilling the wings at a very high temperature 500°F-550°F then, reduce the temperature to allow them to finish cooking. You want the grill very hot before starting so make sure you let the grill preheat for 15-20 minutes depending on your grill. Remember to allow them to rest for 5 minutes before digging in!
- Internal Temperature: Chicken is considered done when an instant-read thermometer reads 165°F at the thickest part (without touching bones), however these wings are cooked until 185ºF which allows the wing meat to pull away from the bone more easily– don't worry, they aren't dry!
FAQ: How Long to Grill Chicken Wings?
The length of time to grill chicken wings depends on the grill temperature, but most take between 25-40 minutes. For this recipe, it takes 25-30 minutes. We start the grill off at a very high temperature (500°F-550°F) to crisp up the skin and then reduce the temperature to allow the internal temperature to reach 180ºF without burning the exterior.
Variations for Sauces
I'll be the first to admit that I love a classic grilled wings but the true beauty of the this grilled wings recipe is that it's the perfect base for just about any homemade or store-bought sauce. Here's some that I love:
- BBQ Sauce: Begin brushing the wings on the grill with BBQ sauce about 5 minutes before they finish to allow the sauce to caramelize. As soon as they come off the grill, toss or brush them with more BBQ sauce.
- Buffalo Sauce: Who doesn't love buffalo wings? As soon as the grilled wings come off the grill, toss them in buffalo sauce.
- Teriyaki Sauce: These grilled wings pair perfectly with a sweet and slightly spicy teriyaki sauce. Similar to BBQ sauce, brush the wings with teriyaki sauce about 5 minutes before they finish to allow the sauce to caramelize. As soon as they come off the grill, toss or brush them with more teriyaki sauce.
The Best Grilled Chicken Wings
Description
This is the best grilled chicken wings recipe that you'll ever have! Incredibly simple to make– just pat dry, toss in the flavorful dry rub and throw on the grill. The grilled wings get crispy on the outside and stay tender and juicy on the inside. Let the grill do the hard work for you!
Ingredients
- 2 pounds pre-cut chicken wings
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 Tablespoon minced fresh rosemary
- ¾ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
Instructions
- Preheat the grill to high, about 500°F-550°F. Combine the salt, pepper, rosemary, onion powder, garlic powder, and dried oregano in a small bowl. Set aside.
- Pat the chicken wings dry with paper towels – it's important to dry them extremely well. Add the wings in a large mixing bowl and sprinkle the spice mixture over the wings, tossing to evenly coat.
- Place the chicken wings on the heated grill and cook for 5-6 minutes with the lid closed. Flip the chicken wings and cook for an additional 5-6 minutes with the lid closed. At this point, the skin of the chicken wings will be slightly charred. Leaving the chicken wings on the grill, reduce the temperature to medium, about 350°F-400°F, and cook for an additional 12-15 minutes, flipping 3-4 times. The total grill time is 25-30 minutes. The chicken wings will stick to the grill if you try to flip them too soon– chicken will tell you when it's ready to flip. If for some reason they still stick after the time mentioned above, it's OK, you can still flip but they may need some help.
- Remove from the grill when the internal is 185ºF. This higher temperature allows the wing meat to pull away from the bone more easily (don't worry, they aren't dry!) Set aside to rest for 5 minutes to let the juices redistribute keeping them juicy. Serve with ranch or blue cheese dressing, celery and carrots. Leftovers stay fresh in the refrigerator for up to 1 week.
Notes
- Make Ahead Instructions: The chicken wings can be marinated with the dry rub for up to 2 days in advance and stored in an airtight bag or container in the refrigerator.
- Freezing Instructions: Marinated chicken wings freeze well for for up to 3 months stored in an airtight freezer-safe bag or container.
- Chicken: This recipe calls for pre-cut chicken wings. You can use any cut of chicken such as drumsticks or thighs – if it's more than 2 pounds of chicken, you may need to double the recipe.
- Rosemary: If you don't have fresh rosemary, you can substitute with 1 ½ teaspoons of dried rosemary.
- Internal Temperature: Chicken is considered done when an instant-read thermometer reads 165°F at the thickest part (without touching bones), however these wings are cooked until 185ºF which allows the wing meat to pull away from the bone more easily– don't worry, they aren't dry!
- Dry the Wings: It's extremely important to dry the chicken wings extremely well – when you think you're done, keep going. Lay the chicken wings on a baking sheet or cutting board lined with paper towels, patting and drying each one. Then, line a large bowl with paper towels and sit them in there for a few minutes, moving them around a bit.
Nutrition
Calories: 276kcal | Carbohydrates: 1g | Protein: 23g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 672mg | Potassium: 209mg | Fiber: 0.3g | Sugar: 0.05g | Vitamin A: 200IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg
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Katey says
These are so good! Made them tonight and we all devoured them, including my picky 5 year old! I'm making them again on Sunday for my husbands birthday! Thanks for the recipe!
Christina says
Thanks for leaving a review, Katey! It's always a win when picky kids love the recipes!
Jared says
This is my new grilled wings recipe. I left half naked and the other half buffalo. We loved them. Thanks again
Christina says
So glad you loved these! Thank you for leaving a review!