The best way to get Crispy Grilled Chicken Wings on a gas grill is to use a secret ingredient in the dry rub. This easy recipe will get perfect crispy chicken wings every time in under 30 minutes. A great dish to serve at a summer BBQ during grilling season.
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🍗Ingredients For Grilled Chicken Wings
Whole Chicken Wings: This means the drumette and wingette are still attached in one piece along with the wing flap.
Dry Rub: Use your favorite try rub to coat the wings. In this recipe, I used the Classic BBQ rub by The New Primal.
Baking Powder: Baking powder is the secret ingredient that makes these wings nice and crispy, even on the grill! Alternatively, you could use cornstarch or arrowroot starch, but I have found that baking powder works best for chicken wings.
📖How To Grill Crispy Chicken Wings On A Gas Grill
This method uses 2 zone cooking. The wings will be cooked in indirect heat at first and then will move to the direct heat side of the grill to finish off and get crispy.
1️⃣ Prepare Your Chicken Wings: Dry off your wings fully with a paper towel and remove the wing flap if necessary.
2️⃣ Prepare Your Dry Rub and Toss With Chicken Wings: In a large bowl, whisk your dry rub together along with the baking powder until it is evenly combined. Toss your wings into the bowl and coat them evenly with dry rub. This will vary by dry rub, but for every 1.5 pounds of wings, use 2 tbsp dry rub and 2 tsp baking powder.
3️⃣ Marinate: Let the wings marinate in the dry rub mixture UNCOVERED in the fridge for at least 2 hours or up to 24 hours.
4️⃣ Preheat Your Grill: When you’re ready to grill your wings, turn on one side of the grill and preheat it until the temperature stays at 400 degrees. While you’re waiting for the grill to preheat, remove the wings from the fridge and allow them to rest at room temperature for 10 minutes.
5️⃣ Grill Over Indirect Heat: Place your wings on the indirect heat side for 10 minutes making sure the grill temperature stays at 400. After the first 10 minutes, flip and cook for another 10 minutes.
6️⃣ Grill Over Direct Heat: Place wings over direct heat for 10 minutes flipping halfway through. This will ensure that the chicken wings get nice and crispy and finish cooking through. Remove from heat and eat as is or toss in buffalo sauce or BBQ sauce before serving.
🍽How To Serve Grilled Chicken Wings
- Dill Pickle Coleslaw
- Hatch Chile Yellow Squash Casserole
- Cucumber Dill Salad
- Easy Grilled Zucchini
- Mexican Street Corn Pasta Salad
- Grilled Potato Salad
- Grilled Cheesy Asparagus in Foil Packet
❔FAQ
The best chicken wings to use are full chicken wings. This means the drumette and wing portion are still attached along with the wing flap. The reason it is best to stay together is that the meat has a lower chance of drying out on the grill when it’s all together. This makes for a chicken wing that is tender and juicy on the inside and crispy on the outside. Since the wing flap is small and has little meat, you’ll need to remove it before marinating with dry rub. You can do this easily by grabbing the wing at the joint, twisting then cracking it then cutting it off with a knife, or you can do it in one swoop with a really sharp cleaver knife, but be careful!
Frozen chicken wings cannot be grilled properly as the high temperature of the grill along with the frozen ice will cause the chicken to burn on the outside and not cook properly on the inside. If you are using frozen chicken wings, be sure to thaw them completely before marinating in a dry rub and grilling.
This is 100% your own preference. I used a BBQ dry rub that I really enjoyed. If you plan on tossing your wings in BBQ sauce or buffalo sauce for grilled buffalo wings, make sure your dry rub is kept simple such as salt, pepper or garlic.
Crispy Grilled Chicken Wings
Ingredients
- 1.5 lbs Whole Chicken Wings wing flapped removed
- 2 tbsp BBQ Dry Rub
- 2 tsp Baking Powder
Instructions
- This method uses 2 zone cooking. The wings will be cooked in indirect heat at first and then will move to the direct heat side of the grill to finish off and get crispy.
- Prepare Your Chicken Wings: Dry off your wings fully with a paper towel and remove the wing flap if necessary.
- Prepare Your Dry Rub and Toss With Chicken Wings: In a large bowl, whisk your dry rub together along with the baking powder until it is evenly combined. Toss your wings into the bowl and coat them evenly with dry rub. This will vary by dry rub, but for every 1.5 pounds of wings, use 2 tbsp dry rub and 2 tsp baking powder.
- Marinate: Let the wings marinate in the dry rub mixture UNCOVERED in the fridge for at least 2 hours or up to 24 hours.
- Preheat Your Grill: When you’re ready to grill your wings, turn on one side of the grill and preheat it until the temperature stays at 400 degrees. While you’re waiting for the grill to preheat, remove the wings from the fridge and allow them to rest at room temperature for 10 minutes.
- Grill Over Indirect Heat: Place your wings on the indirect heat side for 10 minutes making sure the grill temperature stays at 400. After the first 10 minutes, flip and cook for another 10 minutes.
- Grill Over Direct Heat: Place wings over direct heat for 10 minutes flipping halfway through. This will ensure that the chicken wings get nice and crispy and finish cooking through. Remove from heat and eat as is or toss in buffalo sauce or BBQ sauce before serving.
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