Have you ever stood over a hot grill poking at chicken wings and wondering if they’re done yet? I know I have! Getting the timing right for grilled chicken wings can be tricky but it’s essential for that perfect balance of juicy meat and crispy skin we all crave. At our backyard cookouts, perfectly grilled wings are always the first to disappear!
In this guide, I’ll share everything you need to know about grilling chicken wings to perfection, including exact cooking times temperatures and techniques that’ll make you the wing master at your next barbecue.
The Quick Answer: Chicken Wing Grilling Times
For those who just want the basics, here’s the quick answer
Chicken wings typically take about 20-25 minutes on the grill at medium heat (350-450°F), turning frequently. However, the exact time depends on several factors like wing size, grill temperature, and cooking method.
Remember: Always cook chicken wings to an internal temperature of 165°F for food safety!
Factors That Affect Chicken Wing Cooking Time
Several things can change how long your wings need to cook:
1. Wing Size
- Smaller wings: Cook faster, around 8-10 minutes per side
- Average wings: Need about 10-12 minutes per side
- Larger wings: May require 12-15 minutes per side
2. Grill Temperature
- Low heat (250-300°F): 40-50 minutes total cooking time
- Medium heat (300-350°F): 25-35 minutes total cooking time
- High heat (350-400°F): 20-25 minutes total cooking time
3. Cooking Method
- Direct grilling: 20-25 minutes (10-12 minutes per side)
- Indirect grilling: 30-40 minutes
- Smoking: 1.5-2 hours at 225°F
4. Marinade and Sauce Factors
Marinades with sugar (like honey or BBQ sauce) can cause wings to brown faster, so watch them carefully to prevent burning!
Step-by-Step Guide to Perfectly Grilled Chicken Wings
Let’s break down the entire process for foolproof wings every time:
Preparation Steps
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Thaw completely – Never grill frozen wings! They’ll cook unevenly and the skin won’t crisp up properly.
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Pat wings dry – This crucial step removes excess moisture so your wings get crispy. I use paper towels to thoroughly dry each wing.
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Season generously – Apply your favorite dry rub or simple salt and pepper. Some of my go-to seasoning combos:
- Classic: Salt, pepper, garlic powder, onion powder, paprika
- Spicy: Add cayenne or chili powder to the classic mix
- Sweet & Smoky: Brown sugar and smoked paprika
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Let wings rest – If possible, let seasoned wings sit for 30 minutes before grilling to enhance flavor.
Setting Up Your Grill
For best results, create a two-zone fire:
Gas grill: Turn half the burners to medium-high and leave the others off.
Charcoal grill: Pile most coals on one side, leaving the other side empty.
This gives you a hot zone for searing and a cooler zone for gentle cooking.
The Grilling Process
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Preheat your grill to 350-400°F.
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Start with direct heat – Place wings on the hot side of the grill and cook for 8-10 minutes.
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Flip wings frequently – Turn every 3-5 minutes to prevent burning and ensure even cooking.
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Monitor closely – Watch for flare-ups from dripping fat. If wings start to burn, move them to the cooler side.
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Check for doneness – Use a meat thermometer inserted into the thickest part (avoid touching bone). Wings are done at 165°F.
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Optional finishing step – For extra crispy skin, move wings back to direct heat for 1-2 minutes per side at the end.
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Rest before serving – Let wings rest 5-10 minutes after grilling. This lets juices redistribute for maximum flavor.
Direct vs. Indirect Grilling Methods
Both methods have their advantages for wings:
Direct Grilling
- Best for: Crispy skin lovers
- Process: Wings go directly over high heat
- Cooking time: About 20-25 minutes total
- Technique: Requires frequent turning to prevent burning
- Pros: Faster cooking, crispier skin
- Cons: Higher risk of flare-ups and burning
Indirect Grilling
- Best for: Juicy, tender wings
- Process: Wings cook away from direct flame
- Cooking time: 30-40 minutes total
- Technique: Less turning needed, more hands-off
- Pros: More even cooking, less chance of burning
- Cons: Skin may not get as crispy
Pro tip: For the best of both worlds, start with indirect heat until wings are almost done, then finish over direct heat for a few minutes to crisp the skin!
Common Mistakes to Avoid
I’ve made plenty of wing-grilling mistakes over the years. Here’s what to avoid:
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Skipping the dry-pat step – Wet wings = steamed wings = soggy skin
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Cooking at too high heat – Burns the outside while leaving inside undercooked
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Not using a meat thermometer – Visual cues can be misleading; temperature doesn’t lie
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Saucing too early – Apply sauce in the last 5-10 minutes to prevent burning
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Crowding the grill – Wings need space! Overcrowding leads to uneven cooking
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Constant lid opening – Checking too often releases heat and extends cooking time
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Skipping the rest period – Resting wings after grilling makes them juicier
Enhancing Flavor with Marinades and Rubs
Wings are a blank canvas for flavor! Here are some ideas:
Marinades (1-2 hours or overnight)
- Classic Buffalo: Hot sauce, butter, vinegar, Worcestershire
- Asian-inspired: Soy sauce, ginger, garlic, honey
- Lemon Pepper: Lemon juice, olive oil, black pepper, garlic
Dry Rubs (apply right before grilling)
- BBQ: Brown sugar, paprika, chili powder, garlic powder
- Cajun: Paprika, cayenne, oregano, thyme, garlic powder
- Ranch: Dried dill, parsley, garlic powder, onion powder
Saucing Techniques
For sauced wings, apply sauce in the last 5-10 minutes of grilling. This allows the sauce to caramelize slightly without burning. For extra saucy wings, brush with additional sauce after removing from grill.
FAQs About Grilling Chicken Wings
Can I grill frozen chicken wings?
While possible, it’s not recommended. Frozen wings take much longer to cook, cook unevenly, and the skin won’t crisp up well. Thaw completely for best results.
How do I prevent chicken wings from sticking to the grill?
Make sure your grill grates are clean and well-oiled. You can also lightly oil the wings themselves. Proper preheating also helps prevent sticking.
What’s the best way to test if wings are done?
A meat thermometer is your best friend! Insert it into the thickest part of the meat without touching bone. Wings are done at 165°F.
Can I cook wings ahead of time and reheat them?
Yes! Grill them until they’re almost done (about 160°F), then refrigerate. To reheat, grill again or bake in a 350°F oven until they reach 165°F.
What dipping sauces pair best with grilled wings?
Classic options include blue cheese or ranch dressing. Also try honey mustard, garlic aioli, or a spicy sriracha mayo.
Conclusion: Grilling Perfect Wings Every Time
Grilling chicken wings isn’t rocket science, but nailing the timing makes all the difference between mediocre and mind-blowing wings. Remember these key points:
- Average cooking time: 20-25 minutes at 350-400°F
- Temperature is key: Always cook to 165°F internal temperature
- Two-zone setup: Gives you flexibility for perfect cooking
- Frequent turning: Ensures even cooking and prevents burning
- Rest before serving: Maximizes juiciness and flavor
With these guidelines, you’ll be cranking out perfect wings in no time! Now I gotta stop writing cuz all this wing talk has made me hungry. Time to fire up my grill!
HOW TO GRILL CHICKEN WINGS
Seasoning on these wings is very simple so it doesn’t clash with any sauces. (If you do want to make some dry rubbed chicken wings and serve without sauce, I urge you to try my Dry Rub.) All you need for these wings is:
Pat the wings dry with a paper towel and place the wings in a mixing bowl. Drizzle oil over the wings and toss them to coat. Sprinkle in seasonings and toss to coat the wings evenly.
Start the coals and build a two-zone fire when coals are ready. (Or set your gas grill to medium (400°-425°).) Close the lid and let the grill preheat for about 10 minutes. Make sure the grill grate is clean and seasoned.
Place wings on the side directly over coals and grill them for about 20 minutes, turning them over and moving every 4-5 minutes so they don’t get too charred. Use meat thermometer to check if wings are ready. Insert towards the center, near the bone. Wings should be cooked to 165°. (If the wings are getting charred on all sides but aren’t ready yet, move them over to the warm side, over indirect heat, to finish cooking.)
HOW TO BREAK DOWN CHICKEN WINGS
You can buy chicken wings that are already broken down into drumettes and flats or get whole wings and break it down yourself.
Chicken wing consists of three parts: drumette, wingette (flat), and a tip. Drumette is the part of the wing that looks like the leg drum and is the part that is attached to the body. Wingette is the middle, flat part of the wing. The tip is the very end of the wings and it generally gets discarded.
To breakdown the wings:
First, pull the wing apart to clearly see the joints where each part is attached.
Then, make a cut through the skin and meat between the drumette and the flat, right to the joint. Use your hands to pop the bone out of the joint and cut through the remaining meat and skin to separate the wing.
Finally, do the same at the joint of the tip and the flat. Discard the tips.