This has been a season of grilling for me, and these grilled chicken wings are the ultimate backyard food. They’re straightforward to prepare: pat the wings dry, coat them with a simple dry rub made from common pantry spices, and grill until the skin is crisp and the meat is cooked through. The result is crispy, flavorful wings that are hard to resist.
When I grill wings, I aim for golden, crackly skin and just the right amount of char. That balance—crisp without burning—is what makes grilled chicken wings so satisfying. Below I explain the small details that make a big difference and share a reliable dry rub and straightforward grilling method.
The secret to crispy grilled chicken wings
The trick is the dry rub. A touch of light brown sugar in the blend caramelizes on the grill, contributing to a crunchy, flavorful crust. Brown sugar gives color and texture, but it can darken quickly, so watch the wings closely as they cook. If the skin starts to darken too fast, move the wings to a cooler part of the grill or lower the heat briefly.
How to grill chicken wings
- Pat raw wings completely dry with paper towels. Dry skin crisps better.
- Generously coat the wings with the dry rub, pressing it into the skin so it adheres.
- Let the wings sit at room temperature for about 20 minutes if you have time; this helps them cook more evenly.
- Preheat the grill to medium heat (around 350°F / 175°C). Oil the grate with a high-heat oil.
- Place wings directly over the heat in a single layer. Grill for about 10 minutes, flip, and grill another 10 minutes. Cook until an instant-read thermometer reads 165°F (74°C) in the thickest part.
Grilled Chicken Wing Dry Rub (makes enough for ~12 wing portions)
Combine these dry ingredients and rub onto wings that have been patted dry. Press the rub into the skin so it sticks well.
- 2 tablespoons light brown sugar
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
Serving suggestions
- A dipping sauce is optional but welcome: ranch, Alabama white sauce, or your favorite BBQ sauce work great. Brush BBQ sauce on in the last two minutes of grilling for sticky wings.
- A fresh corn and tomato salad or a crisp green salad makes a bright, summery side.
- Grilled vegetables like zucchini and squash can be cooked over indirect heat while the wings sear over direct heat, so everything finishes together.
Recipe
Grilled Chicken Wings
Crispy grilled chicken wings with a simple dry rub—no long marinating or olive oil required.
Prep Time: 25 minutes • Cook Time: 20 minutes • Total: 45 minutes
Servings: 2–4 (about 12 wing portions)
Author: Marianne
Ingredients
- 2 tablespoons light brown sugar
- 2 teaspoons paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 12 chicken wing portions (about 6 whole wings, tips removed, cut into flats and drums)
- High-heat oil for the grill grate (such as grapeseed oil)
Instructions
- Preheat the grill to medium heat (about 350°F / 175°C).
- Mix the brown sugar, paprika, onion powder, garlic powder, salt, and pepper in a small bowl until evenly combined.
- Pat the wings dry and toss them with the rub, pressing the mixture into the skin so it sticks.
- Oil the grill grate lightly with a high-heat oil. Arrange the wings in a single layer over direct heat.
- Cook for 10 minutes, then flip and continue cooking for another 10 minutes, or until the internal temperature reaches 165°F (74°C). Use an instant-read thermometer for best results.
- If any wings begin to char too quickly, move them to a cooler part of the grill or lower the heat to about 300°F (150°C).
Notes
Allowing the wings to sit in a covered tray for about 20 minutes at room temperature takes the chill off and helps them cook evenly—do not leave them in direct sun. A charcoal grill will add a smoky flavor and is my personal favorite for wings, but a gas grill works very well too.
This same method works for BBQ wings: swap the dry rub for your favorite barbecue sauce and brush additional sauce on in the last two minutes of cooking for a sticky finish.
