Grilled Chicken Wings

Serves 4
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How to Grill Chicken Wings: The step-by-step best way to make fall-of-the-bone chicken wings on the grill! You can use any rub or sauce once you get the method down!
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Grilling wings works every time and is easier than frying them! You can serve grilled chicken wings with almost any sauce or rub!


3 pounds chicken wings
2 tablespoons neutral oil
1 teaspoon kosher salt
1 teaspoon black pepper
Blue cheese dressing, for serving

Jerk Rub:

(Adapted from a Mark Bittman Recipe)
4 scallions, chopped
2 tablespoons onion
1 habanero pepper, seeded
1/2 inch peeled fresh ginger
2 cloves garlic
1 teaspoon dried thyme
1 tablespoon dried allspice berries
1 tablespoon honey
1 lime, juice only
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup neutral oil


Note: If you’re using a dry rub for your wings, you can add the dry rub before you grill. If you are using a sauce or a rub with fresh herbs/spices, then cook the wings without it and add it during the sauce phase of the recipe below.

1) If your wings are whole, cut off the tips and save them for chicken stock (or toss ’em). Cut the other part of the wings into the drumsticks and the flats. Toss the wings with a few tablespoons of oil, salt, and pepper. These are ready for the grill if you aren’t using a dry rub!

2) Prepare your grill for indirect grilling. If you’re using a charcoal grill, heat a good amount of charcoals (enough for 2 hours of cooking) because you’ll need that indirect heat for quite awhile and then you’ll need the direct heat at the end. When your coals are hot, push them mostly to one side of your grill.

If you’re using gas, just turn on one of your burners on medium-low (either the back or far side of the grill depending on your grill).

3) Start wings on the coolest part of the grill (very indirect heat). Cover the grill and let the wings cook there for 20 minutes. Then rotate the wings and cook them for another 20 minutes. Do another rotation and another 15-20 minutes.

The good news is that it’s almost impossible to overcook these wings. As long as they aren’t being exposed to direct heat, they will be fine. I’ve cooked mine over indirect heat for up to two hours with no problems.

4) After your wings have cooked over indirect heat, they should be definitely cooked and fall-off-the-bone ready. Test one though to make sure! But, the skin will also be soggy still. After the wings come off the indirect heat, toss them some of the sauce or fresh rub you are using.

5) Transfer the wings back to the direct, hottest part of the grill. Don’t leave! These will cook very quickly now. Keep turning the wings with tongs as they crisp up and get nice char marks. At most they should cook for 3-5 minutes over the direct heat. (If you’re using a gas grill, crank up your burner to high before doing this.)

Serve finished wings with blue cheese dressing and carrots and celery.

Nutrition Info