This post may contain affiliate links. Please read our disclosure policy.
These grilled chicken wings are the perfect easy meal or appetizer for those warm summer nights. Split chicken wings are tossed in a small amount of oil and my super flavorful dry rub and then grilled until succulent and juicy.
Be sure to try my Fried Chicken Wings or Garlic Chicken Wings next!
Why I Love This Recipe
- Summer Grilling Recipe – I love any excuse to fire up the grill in the summer and these wings are no exception!
- Make Ahead Friendly – One of my favorite hacks is to grill up the wings a little before guests arrive and then keep them hot the oven until it’s time to eat!
- Customizable – The dry rub for the wings pairs well with lots of different sauces that you can either brush on the wings or serve on the side for dipping.
Recipe walkthrough
Ingredients
- Split Chicken Wings – You can buy the wings pre-split into wings and drumettes (this is my preference as it saves so much time), or you can split the wings yourself.
- Neutral Oil – Such as canola oil or avocado oil. This recipe uses oil tossed with the wings, which helps them to get nice and crispy and keeps them from sticking to the grill grates when cooking. You should not need to oil the grill prior to cooking
- Chicken Wing Dry Rub – the perfect blend of sweet, spicy and deeply flavorful. This rub includes cornstarch, salt, black pepper, garlic powder, onion powder, smoked paprika, cumin, ground mustard and brown sugar.
How To Make Grilled Chicken Wings
See the recipe card below for full, detailed instructions
Toss Wings – In a large bowl toss the chicken wings with the oil and dry rub until they are fully coated. Set aside while you heat up the grill.
Preheat Grill – Heat your grill to a medium-high heat, about 400-425℉. If using a charcoal grill, create an even layer of hot coals over the bottom of the grill.
Grill Wings – Place the chicken wings over the direct heat and grill for 20-25 minutes, turning and moving them around every 5-7 minutes, until they are cooked through and the internal temperature reaches 170℉.
Serve – Remove to a platter and serve with your favorite dipping sauces. Alternatively, you can brush wings with your favorite BBQ or wing sauce during the last 5 minutes of cooking time.
Recipe Tips
- Chicken Wing Internal Temp – Technically chicken is done when it reaches 165℉, but I like to take wings a little higher and cook them a bit more as this helps to break down all of the connective tissues and collagen that are prevalent in the wings, making them tender and succulent instead of tough and gristley.
- Serve with Dipping Sauces – These wings are amazing served with your favorite BBQ sauce (like my root beer barbecue sauce), buffalo sauce, honey mustard, ranch or blue cheese.
- Marinate for up to 24 Hours – You can marinate the wings in the oil and spice mixture for up to 24 hours ahead of time. Remove from the fridge at least 30 minutes before grilling.
- Preheat Grill – To help keep the wings from sticking to the grill, it is very important to make sure the grill is hot and preheated before you add the wings.
- Keep Warm when Making Ahead – You can keep wings hot in a 170℉ oven for up to 2 hours. Just place them on a rimmed baking sheet lined with a wire cooling rack. This is a great tip if you want to cook a lot of wings and need to cook in batches, or if you have a longer serving time and want to refresh what you have displayed with fresh hot wings.
Storage Tips
Storing Leftover Chicken Wings
These are best eaten immediately after cooking, but leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat in a 375℉ oven or airfryer until heated through and the skin re-crisps.
More Chicken Wing Recipes
- Air Fryer Chicken Wings
- Boneless Chicken Wings
- Slow Cooker Chicken Wings
- Garlic Parmesan Chicken Wings
- Salt and Pepper Chicken Wings
- Crispy Baked BBQ Chicken Wings
Grilled Chicken Wings
Ingredients
- 3 pounds Split chicken wings
- 2 tablespoons Neutral oil like canola oil
- 6 tablespoons Dry rub (recipe below)
Dry Rub
- 1 tablespoon Cornstarch
- 1 tablespoon Salt
- 1 tablespoon Garlic powder
- 1 tablespoon Brown sugar
- 1 1/2 teaspoons Smoked paprika
- 1 1/2 teaspoons Onion powder
- 1 teaspoon Cumin
- 1 teaspoon Ground mustard
- 1 teaspoon Black pepper
Instructions
- In a large bowl, toss the chicken wings with the oil and dry rub until they are evenly and fully coated. Set aside.
- Heat an outdoor grill to medium-high heat (400-425℉). If using a charcoal grill, create an even layer of hot coals over the bottom of the grill.
- Place the chicken wings over direct heat and grill for 20-25 minutes, turning and moving them around every 5-7 minutes, until they are cooked through and a meat thermometer reaches 165℉.
- Transfer to a platter and serve with your favorite dipping sauces. Alternatively, you can brush wings with your favorite sauce during the last 5 minutes of cooking time.
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a 375℉ oven or air fryer until heated through and the skin is crispy.
- Technically chicken is done when it reaches 165℉, but I like to cook wings just a little bit longer to help break down all of the connective tissues and collagen that are prevalent in chicken wings. This makes them tender and succulent instead of tough and gristley.
- Serve or baste with your favorite BBQ sauce, buffalo sauce, honey mustard, ranch or blue cheese.
- Marinate for up to 24 hours in advance.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
