Grilled Chicken Wings are juicy on the inside, crispy on the outside, and delightfully flavorful! If you have a grill in your backyard, follow this foolproof recipe for perfectly grilled chicken wings every time.
What’s in this Grilled Chicken Wings Recipe?
Before hitting the grill, each wing is coated with a spiced flour mixture that adds flavor and crispiness. Serve them as an appetizer, finger food, or the main event. Grilled chicken wings are always a winner!
- All-Purpose Flour: Helps the wings crisp up on the grill.
- Spices: Paprika, garlic powder, black pepper, and salt add just a hint of spice to enhance the natural flavor of the chicken and the smokiness from the grill.
- Chicken Wings: Separate the flats and drumettes.
Pro Tip: For gluten free wings, substitute the all-purpose flour with a gluten free 1:1 flour replacement.
Variations on Chicken Wings on the Grill
For a little spice, add a pinch of cayenne pepper or crushed red pepper flakes to the flour mixture in step 2. Baste the finished wings in honey mixed with crushed red pepper flakes for hot honey wings!
You can use frozen chicken wings, but let them thaw in the refrigerator prior to using.
Set the grill to medium heat, about 350°F.
After 20 minutes at medium heat, they should be ready to go! Use a knife to check the color inside a wing – if it’s white and cooked through, it’s safe to eat. You can also use an instant read thermometer – when the internal temperature reads 165°F, these wings are done.
Yes! Each wing is coated in a flour mixture before grilling which crisps up nicely.
Yes! Preheat the air fryer to 400°F and cook the wings for about 18 minutes, flipping halfway through. Air fryer chicken wings won’t have that same great smoky grilled flavor, though.
How to Store and Reheat
Store leftover grilled wings in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven on a wire rack set in a rimmed baking sheet for 5-10 minutes, or until warmed through.
How to Freeze
Freeze grilled chicken wings in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
Can’t have wings without sauce! I love these served with Homemade BBQ Sauce, Homemade Buffalo Sauce, or Homemade Ranch Dressing. In addition to dipping sauce, I love serving these wings with sliced fresh veggies like celery, carrots, or bell peppers.
For a complete meal, serve yours with macaroni salad, french fries, zucchini fries, corn on the cob, loaded mac and cheese, cucumber tomato salad, cornbread, potato wedges, jalapeno popper pasta salad, ranch broccoli, or air fryer tater tots.
Grilled Chicken Wings Recipe
Ingredients
- ⅔ cup all-purpose flour
- 4 tablespoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons ground black pepper
- 2 teaspoons kosher salt
- 20 chicken wings flats and drumettes, separated
- Dipping sauce for serving
- Fresh parsley for garnish
Instructions
- Preheat a gas grill to medium heat, about 350°F.
- In a small bowl, combine the flour, paprika, garlic powder, and salt, and pepper.⅔ cup all-purpose flour, 4 tablespoons paprika, 2 teaspoons garlic powder, 2 teaspoons kosher salt, 2 teaspoons ground black pepper
- Place each chicken wing in the flour mixture. Fully coat both sides of each wing.20 chicken wings
- Place the wings side-by-side on the grill, crowding them together so they are all touching. Grill for 20 minutes, flipping the wings every 5 minutes.
- Serve with your favorite dipping sauce and sprinkle with fresh parsley, if desired.Dipping sauce, Fresh parsley
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- For gluten free wings, substitute the all-purpose flour with a gluten free 1:1 flour replacement.
- Don’t forget to flip these wings every 5 minutes so they cook evenly and don’t burn.
- For a little spice, add a pinch of cayenne pepper or crushed red pepper flakes to the flour mixture in step 2.
- I don’t recommend making these wings ahead of time – they’re best enjoyed fresh off of the grill.
- Don’t forget to flip these wings every 5 minutes so they cook evenly and don’t burn.
Nutrition Information
I noticed the photo of the wings on the grill doesn’t match the instructions. It says to crowd the wings so they all touch but the photo shows space between all the wings. Should we follow the written instructions?
They should be close together, like in the video!