We have cracked the code for the BEST Grilled Chicken Wings. They are unbelievably crispy thanks to one secret ingredient, perfectly chargrilled, then tossed in a honey buffalo sauce that people can't stop raving about. Perfect for tailgating, summer cookout, pizza night, or even a fun weeknight dinner, these rival any restaurant version we have tried. Even better? They go from start to finish in 30 minutes.
Don't stop with these BBQ wings. Add a few of our other favorite game day recipes and you will have an easy spread that keeps people happy all game long.
After a stop at Sand Town Pizza in St. George, Utah, we knew we had to master grilled chicken wings at home. Dare I say we improved on their version just a touch?
Chargrilled wings on the bbq are a favorite during football season, but they're also great for a summer gathering or a causal dinner any night of the week. Best of all, these go from grill to table in about 30 minutes, and because so many fit on the grill at once, they're an easy way to feed a crowd. The perfect tailgating or Super Bowl food!
Recipe Notes from Danielle & Misty
After years of grilling chicken wings and never getting the skin as crispy as we wanted, I can confidently say that this is the only method I will use going forward. Typical grilled wings have good flavor but the skin stays soft and a little rubbery, which is exactly why we stopped making them.
We started experimenting with the same baking powder technique that we use on our crispy oven baked wings, and that changed everything. The baking powder changes the pH of the skin, helping them to crisp up right on the grill. After plenty of testing, we ended up with juicy, yet crispy wings with a smoky flavor that are the perfect vehicle for our unbelievably delicious honey buffalo sauce.
Grilled chicken wing ingredients
- Chicken wings: We prefer buying frozen wings and thawing them, because they are usually already seperated into the drummettes and flats, which saves time and energy on cutting the whole wings apart. Fresh wings work just fine, but often have the drummette, flat wing, and wing tip attached, and honestly, we don't want the extra work. You will need about 18-20 individual drummettes, wings, or combination of both.
- Baking powder: This is the powerhouse ingredient in this recipe and the secret to getting that crispy skin without frying. Make sure to use aluminum-free baking powder. If it contains aluminum, your wings will have a metallic taste. The easiest way is to check the ingredient list for anything that contains the word "aluminum".
- Butter: Butter adds a richness that rounds out the buffalo sauce. We only use salted butter in our recipes, so if you are using unsalted, be sure to add a tiny pinch more salt into the sauce.
- Worcestershire sauce: Don't skip this ingredient! I know it is just a small amount, but we tried it both with and without and the little splash really makes a difference. It adds a savory depth that pulls everything together.
- Honey: We use just enough honey to balance out the heat without making it a sweet sauce. The best honey for this is mild honey with a clean, simple flavor.
- Frank's Red Hot: For that classic wing flavor, our go-to brand is the classic Frank's Red Hot Sauce.
- Spices: We use dried spices in both the seasoning blend and the sauce for their concentrated flavor and to help keep the wings nice and crispy. Our combination is kosher salt, onion powder, garlic powder, ground black pepper, and smoked paprika. Regular paprika will work if you can't get your hands on the smoked version, but the smoked paprika adds a flavor that we love and will change the final result if you leave it out.
Helpful kitchen tools
How to grill chicken wings
Start by heating your grill to a medium-high heat. We found that this is the sweet spot. If the grill is too hot, the wings can burn on the outside before the inside is done, but if it is too cool, the skin on the wings will not get as crispy.
Start by quickly making the honey buffalo wing sauce. Add the melted butter, Frank's Red Hot Sauce, honey, garlic powder, and Worcestershire sauce to a small bowl and whisk until everything is well combined. Set aside.
First, you want to get the wings as dry as possible. Use paper towels to thoroughly pat the wings on both sides, removing as much moisture as possible. This step is important because excess moisture will prevent the skin from getting crispy.
Add the spices and baking powder to the bottom of a large mixing bowl. Stir until evenly combined. Add in the dry wings and gently toss together until they are evenly coated, making sure to use up all of the seasoning mixture from the bottom of the bowl.
Once the grill is hot, clean and prep the grates by dipping a paper towel into oil and, using long-handled tongs, wipe the oil soaked paper towels back and forth over the grates until the grill grate is clean and lightly coated in oil.
Place the wings on the grill, leaving a little space between each one. Cook for about 10 minutes, checking halfway through for hot spots and moving the wings as needed so they cook evenly.
Once the first side is nicely brown, with crisp skin, and lifts easily from the grates, flip them over and cook for about another 10 minutes. As they finish, place them into a large bowl so they are ready for the sauce.
Once the wings are off the grill, pour the honey buffalo sauce over the top and toss until each wings is completely coated. Serve immediately.
What to serve with grilled wings
For a full spread, here are a few ideas to round out the menu:
Tips & Tricks
- Make sure the grill is heated to a medium-high temperature before you toss the wings in the seasoning mixture. If you do it too soon the mixture will get gummy and prevent the skin from crisping up.
- Add ½ -¾ teaspoon cayenne pepper if you want them to be spicier.
- If the wings are sticking to the grill, be patient. Moving them too early before they get crusty means they are more likely to stick.
- If you like really saucy wings, double the sauce. The pictures in this post show some extra sauce, but for real life we typically make the recipe as written.
More recipes
Looking for other recipes? Try these:
Recipe
Grilled Chicken Wings Recipe
Equipment
- grill
Ingredients
Honey Buffalo Sauce
- 2 tablespoon butter melted
- 1 tablespoon Frank's hot sauce
- 1 tablespoon honey
- ½ teaspoon garlic powder
- dash Worcestershire sauce
Chicken Wings
- 1½ tablespoons baking powder aluminum free
- ½ teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
- 4 lbs chicken wings 18-20 pieces
- Oil for the grill grates
Instructions
- Preheat the grill to medium high heat. *See tips and tricks section below.
- Make the buffalo sauce by combining the ingredients in a large bowl. Set aside.2 tablespoon butter, 1 tablespoon Frank's hot sauce, 1 tablespoon honey, ½ teaspoon garlic powder, dash Worcestershire sauce
- Use paper towels to pat the chicken wings as dry as possible. Into a large bowl, add the baking powder, smoked paprika, garlic powder, onion powder, salt, and pepper. Stir well.1½ tablespoons baking powder, ½ teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon kosher salt, ⅛ teaspoon black pepper
- Add the chicken wings on top of the spices and baking powder mixture. Toss gently, being sure to use up all the seasoning at the bottom of the bowl.4 lbs chicken wings
- Coat the grill grates with a thin layer of oil. Place the wings on the grill for 10 minutes on the first side. Check after about 5-6 minutes to see if there are any hot spots and move them around the grill to cooler/hotter spots as needed. Flip and grill for 10 more minutes on the second side, or until cooked through.Oil
- When the wings are done, use tongs to gently pull them off.
- Place the wings in the bowl and pour the sauce on top, then toss to coat. Serve immediately.
Notes
- Make sure the grill is heated to a medium-high temperature before you toss the wings in the seasoning mixture. If you do it too soon the mixture will get gummy and prevent the skin from crisping up.
- Add ½ -¾ teaspoon cayenne pepper if you want them to be spicier.
- If the wings are sticking to the grill, be patient. Moving them too early before they get crusty, means they are more likely to stick.
- If you like really saucy wings, double the sauce. The pictures in this post show some extra sauce, but for real life we typically make the recipe as written.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
Such a great 30 minute recipe!