Crispy Grilled Chicken Wings

I used to think grilled chicken wings were something you only ordered at restaurants or saved for big game day parties. The truth is, they’re actually one of the easiest things to make at home on your grill.

Most people mess them up by cranking the heat too high and ending up with wings that are charred on the outside but still raw near the bone. The secret is finding that sweet spot of medium heat and giving them enough time to cook through. With just a handful of pantry spices and a little bit of oil, you can make wings that are crispy on the outside and juicy on the inside—no fancy equipment or hard-to-find ingredients needed.

What Kind of Chicken Wings Should I Use?

You can buy chicken wings either whole or already separated into flats and drums at most grocery stores. If you’re buying whole wings, you’ll need to cut them yourself – just remove the wing tips and separate the flat from the drumette at the joint. Most people find that buying them pre-cut saves time and hassle, though whole wings are sometimes cheaper if you’re on a budget. Fresh wings are great, but frozen wings work just as well for this recipe as long as you thaw them completely and pat them dry before seasoning.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Light brown sugar: You can use regular white sugar if that’s what you have, though you’ll lose a bit of that molasses flavor. Dark brown sugar works too and will give you a deeper, richer taste.
• Paprika: Regular paprika is fine, but smoked paprika will add a nice smoky flavor if you want to mix things up. You could also try a combination of both.
• Grapeseed oil: Any high-heat oil works here – avocado oil, canola oil, or vegetable oil are all good choices. Just avoid olive oil since it has a lower smoke point and can burn on the grill.
• Chicken wings: If you can only find whole wings, you’ll need to separate them yourself by cutting through the joints. Pre-cut flats and drums are more convenient but work exactly the same way.
• Spice blend: Feel free to adjust the seasonings to your taste. Add cayenne pepper for heat, or swap the onion and garlic powder for fresh minced versions if you prefer (use about 1 tablespoon each).

Watch Out for These Mistakes While Grilling

The biggest mistake people make with grilled chicken wings is not drying them thoroughly before applying the rub – pat them down with paper towels until they’re completely dry, otherwise the seasoning won’t stick and you’ll end up with bland, steamed wings instead of crispy, flavorful ones.

Another common error is placing wings on a dirty or insufficiently oiled grill, which causes the skin to stick and tear when you try to flip them – make sure your grates are clean and well-oiled with a high heat oil using a folded paper towel held with tongs.

Don’t flip your wings more than once during cooking, as constant flipping prevents the skin from getting that nice char and can cause the rub to fall off, and always use an instant-read thermometer to check for 165°F in the thickest part rather than guessing by time alone.

Finally, resist the urge to crank up the heat thinking it’ll cook faster – keeping your grill at a steady 350°F ensures the wings cook through without burning the sugar in the rub on the outside.

What to Serve With Grilled Chicken Wings?

These grilled chicken wings are perfect for game day or backyard cookouts, and they pair really well with classic sides like coleslaw and potato salad. I love serving them with celery sticks and carrot sticks alongside some ranch or blue cheese dressing for dipping – it helps balance out the smoky, sweet flavors from the rub. If you want something more filling, try them with corn on the cob, baked beans, or even some crispy french fries. For a lighter option, a simple cucumber salad or a wedge salad with bacon bits works great too.

Storage Instructions

Store: Leftover grilled chicken wings keep well in an airtight container in the fridge for up to 4 days. They’re great for snacking straight from the fridge or tossing into salads throughout the week.

Freeze: You can freeze cooked wings in a freezer-safe container or bag for up to 3 months. I like to freeze them in single-serving portions so I can grab just what I need for a quick meal or game day snack.

Reheat: The best way to reheat these is in the oven at 375°F for about 10-15 minutes to crisp them back up. You can also use an air fryer at 400°F for 5-7 minutes if you want that freshly grilled texture back.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1050
• Protein: 70-80 g
• Fat: 60-70 g
• Carbohydrates: 15-20 g

Ingredients

• 2 tbsp light brown sugar (packed)
• 2 tsp onion powder
• 2 tsp paprika (for color and mild flavor)
• 2-3 tbsp vegetable oil (I use canola for high-heat grilling)
• 2 tsp garlic powder (freshly ground preferred)
• 1 tsp salt
• 12 chicken wing portions (pat dry before seasoning)
• 1 tsp black pepper (freshly cracked)

Step 1: Prepare the Dry Rub and Preheat

• 2 tbsp light brown sugar
• 2 tsp onion powder
• 2 tsp paprika
• 2 tsp garlic powder
• 1 tsp salt
• 1 tsp black pepper

While your grill is preheating to 350°F, combine all dry ingredients in a bowl: light brown sugar, onion powder, paprika, garlic powder, salt, and black pepper.

Whisk together until well combined and no lumps remain.

The brown sugar adds a subtle sweetness that caramelizes beautifully on the grill and helps create a flavorful crust.

Having your rub ready before you start working with the chicken keeps the workflow efficient.

Step 2: Season the Wings with the Dry Rub

• 12 chicken wing portions
• dry rub mixture from Step 1

Pat the chicken wing portions completely dry with paper towels—this is crucial for getting the rub to adhere properly and for achieving a nice caramelized exterior on the grill.

Place the dried wings in a large bowl, pour the dry rub mixture over them, and toss everything together until all pieces are evenly coated.

I like to use my hands for this step as it ensures every nook and cranny gets seasoned, and it’s actually faster than trying to toss with utensils.

Step 3: Oil the Grill and Arrange Wings

• 2-3 tbsp vegetable oil
• seasoned wings from Step 2

Lightly oil your preheated grill grates with the vegetable oil using a folded paper towel held with tongs to prevent sticking.

Arrange the seasoned wings directly on the grill, spacing them about an inch apart so they cook evenly without crowding.

The consistent 350°F temperature ensures the sugar in the rub caramelizes without burning, creating that perfect balance of smoky and sweet.

Step 4: Grill, Flip, and Finish

• wings from Step 3

Cook the wings undisturbed for 10 minutes to develop a flavorful crust and grill marks.

Flip each wing carefully and cook for another 10 minutes until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part.

The wings should be golden brown and caramelized on both sides with no pink remaining.

I always use a thermometer rather than guessing on time—it guarantees perfectly cooked, juicy wings every single time.

Crispy Grilled Chicken Wings

Delicious Crispy Grilled Chicken Wings recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings 3.5 servings

Calories 975 kcal

Ingredients

  

• 2 tbsp light brown sugar (packed)
• 2 tsp onion powder
• 2 tsp paprika (for color and mild flavor)
• 2-3 tbsp vegetable oil (I use canola for high-heat grilling)
• 2 tsp garlic powder (freshly ground preferred)
• 1 tsp salt
• 12 chicken wing portions (pat dry before seasoning)
• 1 tsp black pepper (freshly cracked)

Instructions

 

• While your grill is preheating to 350°F, combine all dry ingredients in a bowl: light brown sugar, onion powder, paprika, garlic powder, salt, and black pepper. Whisk together until well combined and no lumps remain. The brown sugar adds a subtle sweetness that caramelizes beautifully on the grill and helps create a flavorful crust. Having your rub ready before you start working with the chicken keeps the workflow efficient.
• Pat the chicken wing portions completely dry with paper towels—this is crucial for getting the rub to adhere properly and for achieving a nice caramelized exterior on the grill. Place the dried wings in a large bowl, pour the dry rub mixture over them, and toss everything together until all pieces are evenly coated. I like to use my hands for this step as it ensures every nook and cranny gets seasoned, and it's actually faster than trying to toss with utensils.
• Lightly oil your preheated grill grates with the vegetable oil using a folded paper towel held with tongs to prevent sticking. Arrange the seasoned wings directly on the grill, spacing them about an inch apart so they cook evenly without crowding. The consistent 350°F temperature ensures the sugar in the rub caramelizes without burning, creating that perfect balance of smoky and sweet.
• Cook the wings undisturbed for 10 minutes to develop a flavorful crust and grill marks. Flip each wing carefully and cook for another 10 minutes until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part. The wings should be golden brown and caramelized on both sides with no pink remaining. I always use a thermometer rather than guessing on time—it guarantees perfectly cooked, juicy wings every single time.