Grilling chicken wings is easy, you just need to be mindful of how much heat you’re using. Chicken wings cooked over high heat will melt the fat too quickly, causing annoying (and dangerous!) flare-ups and burnt chicken wings — no thanks!
For Grilled Chicken Wings That Have Crispy Skin And Moist Meat, Follow These Easy Steps:
- Preheat the grill with all burners set to high.
- Brush grill clean.
- Turn down one side of the grill to low.
- Place chicken wings on side set to low.
- Grill chicken wings, with the lid down, turning once, about 15 to 20 minutes.
- Move chicken wings to the high heat side and grill uncovered until skin has crisped, about 5 minutes — this is when you want to baste them sauce, just keep a close eye.
Here Are My Top Tips For How To Grill Chicken Wings:
- Low and slow grilling yields fall-off-the-bone meat with crispy skin.
- Use a meat thermometer to check if the chicken wings are cooked. The wings are done when the internal temperature is 165°F. If you don’t have a meat thermometer, make a slit with a small knife into the thickest part of the wing down to the bone. The meat should be juicy, but no longer pink at the bone.
- Grill wings any way you like — brined, rubbed, marinated, or plain — just not covered in sugary BBQ sauce. Grilling wings with BBQ sauce will cause the sugars in the sauce to burn. Instead, baste the wings with the sauce during the last 5 minutes of grilling.