Fire up the grill for these Grilled Crispy Chicken Wings—crispy outside, juicy inside, and rich with smoky flavor. They’re easy to make and perfect for a backyard cookout or a weeknight dinner.
Delight Your Taste Buds with Grilled Crispy Chicken Wings
Grilled chicken wings are a BBQ staple. This version uses a light cornstarch coating with smoked paprika and onion salt to deliver a crunch that browns beautifully on the grill while keeping the meat tender and juicy.
Grilled Chicken Wings: The Ultimate BBQ Treat
What makes these wings stand out is the balance of texture and flavor. The cornstarch creates a golden, crispy exterior; the spices add a smokey, savory note. You can serve them plain, tossed in your favorite BBQ sauce, or paired with a fresh salad for a satisfying main course.
Crispy Chicken Wings Recipe: A Flavor Explosion
The ingredient list is simple but effective: cornstarch for crispiness, smoked paprika for depth, and onion salt for savory balance. These ingredients combine to create wings that are full of flavor without requiring complicated prep.
Recipe for Grilled Chicken Wings: Easy and Versatile
This recipe is flexible—use fresh or thawed frozen wings, and finish them with sauce or leave them dry for maximum crunch. Leftovers reheat well and make a great snack or meal the next day.
Grilled Chicken Wings: Ingredients & Substitutions
To make these Crispy Chicken Wings you will need the following ingredients. Substitutions are suggested where appropriate.
Ingredients
- 3 lbs frozen chicken wings, thawed (fresh wings can also be used)
- 3 tablespoons cornstarch
- 2 teaspoons onion salt (or regular table salt)
- 1 teaspoon smoked paprika (or sweet paprika)
- ½ cup your favorite BBQ sauce (optional)
How to make Grilled Crispy Chicken Wings
Dry the wings. Pat wings dry with paper towels and place them in a large bowl.
Make the coating. In a small bowl, combine cornstarch, onion salt, and smoked paprika. Toss the wings to coat each piece evenly.
Chill briefly. Refrigerate the coated wings while you preheat the grill—this helps the coating adhere.
Prepare the grill. Set the grill for indirect heat and add smoking wood if desired. Preheat to 250°F.
Slow cook. Place the wings on the grill away from direct flames and cook with the lid closed for 30 minutes.
Finish hot. Increase the grill temperature to 400°F and continue cooking for 15–20 minutes, or until the internal temperature reaches at least 165°F (180°F for extra tenderness).
Sauce and rest. Remove the wings from the grill. If you like, toss them in BBQ sauce. Let rest 5 minutes, then serve.
Crispy Chicken Wings Recipe: FAQs
A light coating of cornstarch crisps up on the grill, creating a golden, crunchy exterior without frying.
The safe minimum internal temperature is 165°F. For more tender wings, aim for 180°F.
Yes. Serve as a starter with dipping sauces or as a main with sides like a fresh salad or grilled vegetables.
Cool and transfer leftovers to an airtight container. Store in the refrigerator for a few days.
How to reheat wings
Oven or Toaster Oven
- Preheat oven to 350°F (175°C).
- Place wings on a baking sheet and cover loosely with foil.
- Reheat 10–15 minutes until heated through; remove foil for the last few minutes for extra crispness.
Air Fryer
- Preheat to 350°F (175°C) and arrange wings in a single layer.
- Reheat 3–4 minutes, checking to avoid overcooking.
Microwave
- The microwave is fastest but may soften the coating. Heat in short 20–30 second bursts until warm.
Grill or Stovetop (Skillet)
- Heat a grill or skillet to medium-high and reheat wings a few minutes per side until hot and slightly crisp.
Other recipes you may enjoy
- Air Fryer Chicken Wings
- Asian Sticky Wings
- Spicy Maple Chicken Wings
- Buffalo Chicken Meatballs
- Air Fryer Teriyaki Chicken Wings
Grilled Crispy Chicken Wings
Equipment
- Measuring cups and spoons
- Mixing bowl
- Grill tool set
- Gas or charcoal grill
Ingredients
- 3 lbs chicken wings, thawed (about 15 wings)
- 3 tablespoons cornstarch
- 2 teaspoons onion salt (or table salt)
- 1 teaspoon smoked paprika (or sweet paprika)
- ½ cup BBQ sauce (optional)
Instructions
- Pat the wings dry with paper towels and place in a large bowl.
- Mix cornstarch, onion salt, and smoked paprika in a small bowl.
- Toss the wings in the seasoning mixture until evenly coated.
- Refrigerate the coated wings while the grill heats.
- Set the grill for indirect heat, add smoking wood if desired, and preheat to 250°F.
- Place wings on the grill and cook covered for 30 minutes.
- Increase heat to 400°F and cook 15–20 more minutes, until internal temperature reaches at least 165°F.
- Remove from the grill. Toss with BBQ sauce if desired, rest 5 minutes, then serve.
Notes
- Store cooled leftovers in an airtight container in the refrigerator for a few days.
- Ensure wings reach a minimum internal temperature of 165°F; 180°F yields more tender meat.
Nutrition
Calories: 494 kcal • Carbs: 20 g • Protein: 34 g • Fat: 30 g (approximate)
Nutrition information is automatically calculated and should be used as an approximation.