Grilled Chicken Wings
Published May 29, 2026
Easy grilled chicken wings with a smoked paprika rub and buffalo sauce. A simple way to make wings on the grill at home.
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These grilled chicken wings are so good!
I’ve decided this summer, while the grill is out, every Friday night is going to be chicken wing night! I love crispy grilled wings, and so do my husband and kids. My grilled chicken wings start with a quick marinade of olive oil, brown sugar, smoked paprika, onion powder, garlic powder, salt, and pepper. Twenty minutes in the fridge and they are ready for the grill.
I’ve made chicken wings in the air fryer, but these grilled chicken wings are very different! They’re coated in spices, brown sugar, and Buffalo sauce, then cooked on the grill, making them sweet, savory, and smoky. If you have been curious about how to grill chicken wings at home, this is a good recipe to start with. It is 35 minutes start to finish and makes enough for eight people, so it works for a weeknight dinner or a backyard barbecue. I love them as-is, but my kids like these crispy grilled chicken wings with ranch or blue cheese dressing for dipping.
Happy Cooking!
– Yumna
Grilled Chicken Wings Ingredients
- Chicken wings: I like to use a mixture of pre-split flats and drumettes for variety, but you could use all flats or all drumettes if you prefer. If you use whole wings (uncut wings containing the drumette, flat, and tip), you’ll need to separate them before cooking. Dry skin is key for grilled chicken wings, so pat them down well before tossing in the marinade.
- Grilled chicken wings marinade: Olive oil, light brown sugar, smoked paprika, onion powder, garlic powder, salt, and pepper. Don’t skip the marinating time! That’s how these grilled BBQ chicken wings get so much of their flavor. Even 15 minutes makes a difference.
- Buffalo sauce: Hot sauce and melted butter. I use unsalted butter because it helps me control the amount of sauce in the recipe, but you can use salted (depending on your tastes, you may want to cut the salt in the marinade). Use any hot sauce you like to make the buffalo wing sauce as mild or as spicy as you want! Frank’s RedHot is the standard choice for a classic buffalo sauce.
How to Make Grilled Chicken Wings
These photos walk you through the full process from marinade to toss. For the complete ingredient list and instructions, jump to the → Grilled Chicken Wings Recipe
1. Mix the Marinade
Combine the olive oil, brown sugar, paprika, onion powder, garlic powder, salt, and pepper in a large bowl and whisk until everything comes together into a loose, even rub.
2. Coat the Wings
Add the wings and toss until every piece is well-coated. Cover and refrigerate.
3. Add Wings to Grill
Lift each wing out of the marinade and let the excess drip off before placing it on the grill. Discard whatever marinade is left in the bowl.
4. Grill Until Crispy
Cook, turning occasionally, until the skin is crispy and slightly charred in spots. The wings are done when the internal temperature reaches 175°F.
5. Make Buffalo Sauce
While the wings are finishing on the grill, combine the hot sauce and melted butter in a separate bowl.
6. Mix the Buffalo Sauce
Stir until the butter is fully incorporated and the sauce is smooth. Set it aside until the wings come off the grill.
7. Add Wings to Sauce
Place the wings in the bowl with the buffalo sauce.
8. Toss with Buffalo Sauce
Make sure every piece gets coated.
Full Crispy Grilled Chicken Wings Recipe
Grilled Chicken Wings Recipe
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons light brown sugar
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 pounds chicken wings split into flats and drumettes
For the buffalo sauce
- ¼ cup hot sauce
- ¼ cup melted butter
Instructions
- In a large bowl, whisk together the oil, brown sugar, paprika, onion powder, garlic powder, salt, and pepper. Add the wings to the bowl and toss to coat evenly. Cover and refrigerate for 15–20 minutes.
- Heat your outdoor gas grill to medium-high (about 400°F). Brush the grates lightly with oil to prevent sticking.
- Remove the chicken wings from the marinade (letting any excess drip off) and place them directly on the grill. Discard any remaining marinade.
- Grill for 25–30 minutes, turning occasionally, until the chicken is golden brown, no longer pink, and the internal temperature is cooked through to 175°F (the higher temperature makes it easier to get it off the bone).
- While the chicken wings are grilling, prepare the sauce by whisking together the hot sauce and melted butter.
- Transfer the grilled wings to a large bowl, pour the buffalo sauce on top, and toss until well-coated.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Put the wings back on the grill: For a glaze-style finish, after you toss the wings in buffalo sauce, put them back on the grill for 1–2 minutes to help the sauce cling and caramelize a little. Just watch closely so they don’t burn!
- Sprinkle with fresh herbs: I like to serve the crispy grilled chicken wings with chopped fresh chives.
- Garlic Parmesan. Melt 3 tablespoons of butter with 3 cloves of minced garlic, toss the wings in that, and finish with ¼ cup of grated Parmesan. It clings really well while the wings are still warm.
- Honey garlic. Whisk together 3 tablespoons of honey, 1 tablespoon of soy sauce, and 2 cloves of minced garlic. Toss the wings right after they come off the grill.
- Try a different sauce. Instead of buffalo, toss the wings in BBQ sauce straight off the grill. About ½ cup works for this batch.
Recipe Tips
- Let the grill preheat. Even a gas grill needs 10–15 minutes to preheat. A hot grill helps food cook evenly!
- Brush the grates with oil first. It helps prevent sticking and makes it easier to flip the wings.
- Don’t flip too early. Let the wings sit long enough to develop color before turning. If they are sticking when you try to move them, give it another minute or two. They will release on their own once the skin has crisped up against the grate.
- Keep the lid closed between turns. It helps maintain consistent heat and cuts down on flare-ups from the dripping fat.
Serving Ideas
- Summer salad: I like to balance the heat from the wings with something light and sweet like Peach Salad, Watermelon Feta Salad, or Strawberry Arugula Salad.
- Grilled sides: Since the grill will be on for the wings, throw some sides on, too! Try Grilled Brussels Sprouts, Grilled Halloumi, or Grilled Portobello Mushrooms.
- Fries: You can’t go wrong with Air Fryer Sweet Potato Fries, Baked Zucchini Fries, or Oven Baked French Fries.
FAQs
Yes! I use a gas grill because it’s easier, but if you use a charcoal grill, preheat it to about 400°F.
You can! I’ve let them marinate for up to 4 hours before.
This usually means there was too much moisture on the skin before the marinade went on. Pat the wings as dry as possible first, and let any excess drip off before they hit the grill. Moisture on the surface steams the skin instead of crisping it.
