Grilled Chicken Wings (+ dry rub) is your go-guide on how to grill chicken wings! Learn all our tips and tricks (like how to get that sauce to stick) and we are included an amazing grilled chicken dry rub if you want to try that out!
BEST Grilled Chicken Wings
Grilling chicken wings is kind of a game day tradition around here! They are so, so easy and you can do so many different things with them (try a new dry rub, marinade, sauce, etc.) – this homemade blue cheese dressing makes the perfect dipping sauce! We also have a great smoked chicken wing recipe if you want to try that too!!
Why You Will Love This Recipe
- Quick: these wings are only on the grill about 10-15 minutes or so (maybe longer if you haven thicker wings) – pretty darn quick!
- Appetizer or Meal: these are great for game day OR they can be an easy weeknight dinner!
- Dry Rub or Sauce: have fun and experiment with different dry rubs and sauces (we love our homemade bbq sauce)!
What You Will Need
- chicken wings: just your standard wings and drummies work here!
- kosher salt + pepper: you can always keep things classic and just season with salt and pepper.
- dry rub: we have some great dry rub options for you!
- sauce: or you can toss in some sauce – read below for how to perfect that!
How Long do Chicken Wings Stay on the Grill
Chicken wings stay on the grill approximately 10-15 minutes on high heat (400/450 degrees F.) or until they reach approximately 165 degrees F. Then remove them from the grill and let them rest 5 minutes.
Do You Put Sauce on Wings Before or After Grilling
If you are gong to sauce your grilled chicken wings you actually need to remove them when they are about 5 degrees away from being fully cooked (so 160 degrees F.). Then toss them in your desired sauce and put them back on the grill. Exposing the sauce to high heat makes it tacky (aka sticky) and thus it sticks to the chicken wings so much better than just tossing them is sauce after cooking.
How Do I Get Sauce to Stick to Wings
As discussed above, saucing your chicken wings shortly before they are done cooking (we use a similar method when baking ribs or smoking ribs) exposes that sauce to high heat for a short period of time during which it gets sticky, but it doesn’t have time to burn.
Should I Pre Cook Wings Before Grilling
No, do not pre-cook your wings before grilling.
Grilled Chicken Wing Dry Rub
We have included a grilled chicken wing dry rub in the recipe card below! We also have an alternative Herby Chicken Dry Rub here!
How to Grill Chicken Wings
Pat your wings dry with a clean paper towel.
Season with either a dry rub or kosher salt and pepper.
Grill over direct heat until the internal temp reaches 165 degrees F.
Let rest for 5 minutes before eating – so important!
Saucing: if you are wanting to add a sauce to your wings (bbq, buffalo, etc) then you will want to remove the wings when they are about 5 degrees from being fully cooked (so approx. 160 degrees F). Toss them in sauce quickly and place them back on the grill 2 minutes per side or until the sauce is tacky (sticky to the touch) and the internal temp reaches close to 165 degrees F.
Serve and enjoy!
Made this recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Other Recipes You Might Like
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How to Grill Chicken Breasts
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Grilled Chicken Thighs
Grilled Chicken Wings (+ Dry Rub)
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 15–20 chicken wings 1x
- Category: Dinner/Appetizer
- Method: Grill
- Cuisine: American
Description
Grilled Chicken Wings (+ dry rub) – learn how to grill chicken wings with this easy recipe (dry rub recipe included!). So delicious!
Ingredients
Dry Rub (optional):
- 1 tablespoon kosher salt
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons paprika
- 1 tablespoon dried oregano leaves
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon coriander
Chicken Wings:
- 15–20 chicken wings and drummies
- kosher salt and ground black pepper (if not using dry rub)
Instructions
- Ensure grill grates are clean and set grill temperature to medium-high heat (400/450 degrees F).
- Pat chicken wings dry with clean paper towel. Season all over with Dry Rub (if using) or season generously with kosher salt and ground black pepper.
- Place chicken wings over direct heat: 8-12 minutes total for flat wings and 12-16 minutes total for drummies, or until the reach an internal temperature of 163 degrees F, flipping halfway.
- Remove from grill and let rest 10 minutes – the internal temp will continue to raise 5 degrees during resting time. The wings will be safe to eat when they reach an internal temperature of 165 degrees F.
- Serve and enjoy! (See notes if you are wanting to add a sauce on).
Notes
- What to serve with: we love this homemade ranch dressing (dairy-free) or this homemade blue cheese dressing is also amazing!
- Sauces: if you want to add a sauce like bbq or this homemade buffalo sauce then simply remove wings when they reach about 160 degrees F. internal temp, toss them in the sauce (or brush it on) then place them back on the grill 2 minutes per side or until the sauce because tacky (aka sticky to the touch) and the internal temp hits about 165 degrees F. Then remove them and let them rest for at least 5 minutes. Serve and enjoy! Alternatively, you can just toss fully cooked grilled chicken wings in your sauce of choice, but the sauce may not stick as well as you like that way – totally up to you!
- Internal Meat Thermometer: you will definitely want to be sure to use an internal meat thermometer so you can accurately track the internal temp.
Keywords: how to grill chicken wings, grilled chicken wings
Jamie says
Delicious! Made these for 4th of July and they were great. I used whole wings (drummettes and flats still connected to each other) and they were beautiful and so juicy! I loved the rub. So flavorful and made a nice crispy crust. Served with Whole Sisters Dump Ranch – they would’ve been fine plain but everything is better with dump ranch. I’ll make again!
Julie says
The dry rub has become our go to seasoning for chicken. My husband printed it off and posted it on the fridge! We’ve used it for everything! Even roasted a whole chicken after covering it with the rub. Yum!
★★★★★
Erin says
That’s awesome to hear, Julie!!
Jennifer Vasichko says
Incredible! I love the array of spices and the turmeric elevated the flavor. No one, including my husband, used a sauce when eating them. The wings were so flavorful and moist, they didn’t need any help. I paired it with a tangy slaw, and sweet potato mash. Will definitely make these again and again! Thanks for sharing.
★★★★★
Erin says
So happy to hear that, Jennifer! Thanks so much for taking the time to come back and leave a rating + review!
EH says
These turned out perfectly! Thanks!
★★★★★
Laura says
Thank you so much for creating a rub without brown sugar. I rubbed the chicken wings and let them sit overnight. They were incredible, cooked at a low heat on the BBQ. I made a big batch for the future but omitted 1/2 or more of the salt. Thanks again for an awesome rub.
Erin says
So glad you enjoyed it, Laura!
Don H says
I didn’t try the recipe yet, but I like all the relevant details that you add about process. Thanks!