How long does it take to grill chicken wings?

About an hour of cook time. The indirect smoke phase runs roughly 45 to 50 minutes to reach 165°F, with about 30 of those minutes undisturbed, then the direct sear takes another 5 to 8 minutes to crisp the skin and finish at 180 to 185°F. Plan for 2 more hours up front to season.

What temperature should grilled chicken wings be?

Chicken is safe at 165°F, but wings eat better when pulled at 180 to 185°F. That extra range breaks down the connective tissue in the wing meat so it turns tender instead of rubbery. Use a thermometer rather than going by time.

How do you get crispy skin on grilled wings without frying?

Three things. Pat the skin completely dry before seasoning, render the fat slowly over indirect heat first, then sear directly over the coals at 400 to 450°F for the last few minutes. The slow render plus the hot finish crisps the skin without any oil bath.

Should you grill wings over direct or indirect heat?

Both, in that order. Cook indirectly on the cool side of a two-zone fire to render fat and add smoke up to 165°F, then move them directly over the coals to crisp and finish. Direct heat the whole way, the way most grilled wing recipes run it, burns the skin before the fat renders.

Do you need baking powder for crispy chicken wings?

No, not with this method. Baking powder raises the skin's pH so it browns faster, and it works if you mix it into the rub thoroughly before it touches the chicken. But I tested wings both ways, and once you render fat over indirect heat and sear at 400 to 450°F, the difference is not noticeable. Applied unevenly it turns chalky and metallic, so it adds room for error for no real gain. I skip it.

Should you dry brine chicken wings before grilling?

If you have the time, yes. Season the wings and leave them uncovered on a rack in the fridge for 8 to 24 hours. The salt carries flavor deeper into the meat than a same-day coat, and the open air dries the skin so it crisps harder over the fire. The same-day oil and rub method still works well when you want wings now.

Grilled Chicken Wings Recipe (Two-Zone Method)

Ingredients

Scale

2 pounds of chicken wings
2 tablespoons of neutral oil (avocado, grapeseed, vegetable, etc.)
1/4 cup of Signature Sweet & Smoky Rub (or preferred rub)

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Instructions

Pat the wings dry. Place in a large resealable bag with the oil, seal, and mix to coat. Add the rub and mix again to coat fully. Refrigerate at least 2 hours, up to overnight.
Preheat the grill for indirect cooking, about 350 to 375°F with the lid closed. Bank the coals to one side, or pile them in the center on a round kettle, leaving a cool zone.
Place the wings on the cool side, away from the heat. Close the lid and cook about 30 minutes undisturbed. Rotate as needed and continue another 15 to 20 minutes until they reach 165°F.
Move the wings directly over the coals to crisp. Cook and flip until they reach 180 to 185°F and the skin is crispy.
Rest a couple of minutes before serving.

Notes

For sauced wings, either sauce and sear during the final step, or toss in sauce after the sear. It depends on how saucy you want them.
Do not skip the oil on the same-day method. It crisps the skin and keeps the wings from sticking.
For deeper flavor, dry brine: season the wings and rest them uncovered on a rack in the fridge for 8 to 24 hours before grilling.

Author: Brad Prose
Prep Time: 5 minutes
Marinate Time: 2 hours
Cook Time: 60 minutes
Category: Chicken & Poultry
Method: Grilling
Cuisine: Appetizer
Diet: Gluten-Free

Nutrition

Serving Size: 8 wings
Calories: 317
Sugar: 1.2 g
Sodium: 949.7 mg
Fat: 15 g
Carbohydrates: 6.6 g
Protein: 35.4 g
Cholesterol: 90.4 mg