Grilled Chicken Wings Recipe

A pile of chicken wings on parchment with a small container of dip beside them.

5 from 1 vote

Grilled Chicken Wings Recipe

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.

Prep Time10

Cook Time20

Total Time30

Course: Appetizer, Dinner, Snack

Cuisine: American

Servings: -20 wings

Calories: 137kcal

Author: Danielle

Equipment

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

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.

How To Store and reheat

Store any leftover wings in an airtight container in the refrigerator for up to 5 days. To reheat, place in a 350º oven for 10-15 minutes until heated through. They are still tasty but do lose a little bit of their crispiness after being in the fridge.

Nutrition