Grilled Chicken Wings

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These crispy grilled chicken wings make for a wonderful delicious appetizer or simple dinner. The skin is grilled until golden and crispy, and the meat is so tender and juicy! This is my go-to classic, foolproof recipe for perfectly grilled chicken wings every time you fire up the grill. You’ll want to make these all summer long!

This simple but delicious grilled chicken wings recipe is my go-to during the summer months. They don’t require a lot of work to prepare and they always taste amazing!

Overhead view of grilled chicken wings on a sheet pan with cilantro and lemon slices as garnish.

Why You’ll Love This Recipe

Less is more with these chicken wings! Some salt, pepper, garlic powder, and onion powder are all you need to make these wings taste incredible!
They’re pretty much foolproof! Simply toss them onto the grill and flip every couple of minutes. Easy peasy.
They don’t take long to make! You can get them done in 30 minutes or less and you’ll have a quick appetizer, snack, or meal ready.

Ingredients You’ll Need

Ingredients needed to make grilled chicken wings.

chicken wings — you can use a mixture of wingettes and drumettes or just one. It’s up to you.
oil — I use olive oil, but you can use any neutral oil, such as avocado oil.
seasoning — I use salt, pepper, garlic powder, and onion powder. Feel free to change it up and use a different combination. Check out the rub I used for my grilled chicken drumsticks for a different tasty flavor profile!

How to Grill Chicken Wings

Set of two photos showing before and after meat is seasoning.

Pat dry the chicken wings with a paper towel if they are moist.
Drizzle the oil over the chicken wings and rub the oil all over the wings to completely coat. Season well with salt, pepper, garlic powder, and onion powder.

Set of two photos showing before and after wings grilled on grill grates.

Heat the grill to 425ºF.
Grill on direct heat for 15 to 20 minutes, depending on the size of the wings.
Flip every 3 to 5 minutes. Make sure the lid is on between flipping.
Remove the wings from the grill and allow the chicken to rest for at least five minutes before serving.

A close up view of grilled chicken wings with grill marks garnished with cilantro.

Recipe Tips and Notes

Some people may not be a fan, but I love serving my chicken wings with some lemon slices or with a bit of lemon squeezed on top for a light, bright flavor!
If you have time, you can place the chicken wings on their own beforehand, uncovered, in the fridge for a couple of hours. This will help dry out the wings, allowing them to be even crisper.
When you grill the chicken wings, keep the lid on between flipping the chicken. The lid will trap the heat so the chicken will cook evenly.
If the chicken is getting too dark too quickly, you can move it to indirect heat. My grill has a second set of grates on the lid to pop the chicken onto, so it still cooks but not directly over the flames.
If the chicken wings are stuck to the grill, give it a few more extra minutes. Similar to pan-searing chicken, the chicken should release once it’s ready to be flipped.
The internal temperature of the chicken drumsticks should reach 165°F (74°C) before taking them off the grill.

My Recommendation

This is my go-to meat thermometer for making sure that the internal temperature of my meat is good to go. It’s also magnetic so I have it on my fridge door to save drawer space!

Get it Now!

This grilled chicken thighs recipe was tested on a stainless steel gas grill.
Let chicken wings come to room temperature before grilling so the chicken cooks evenly.
You can easily double or triple this recipe for a crowd.
You can brush some oil onto the grill grates if you’re worried about the chicken sticking.
Always pat dry the chicken wings, especially if they were frozen beforehand. This will help keep the chicken wings crispy!

A grilled chicken wing inside of a bowl of creamy dip.

Make Ahead Tips

Meal prep: once cooled, store the cooked chicken wings in an airtight container for up to 4 days in the fridge.
Freezer: allow the grilled chicken wings to cool before transferring them into an airtight container before storing them in the freezer. They can last for up to 3 months.

What is the difference between drumettes and wingettes?

Whole chicken wings are made up of three parts: drumettes, wingettes/flats, and tips.

The drumette is the part that is attached to the main part of the chicken and resembles a chicken drumstick. One end is rounded and meaty as it tapers off to the bottom.

The wingette/flat is the part between the drumette and the tip. It’s my favorite part as it has the most skin-to-meat ratio. There are two bones running horizontally with the meat in the middle. This piece tends to come out more crispy since there’s less meat on it.

The tip is…the tip! It’s tiny and pointy with next to no meat on them.

Want More Wings Recipes?

If you’re in the mood for more wings, here are some more from the blog that you’ll love!