18 Succulent Chicken Wing Recipes for the Grill

Ready to fire up the grill and transform your backyard into a chicken wing paradise? Whether you’re craving classic Buffalo heat, sweet and sticky glazes, or smoky barbecue perfection, we’ve gathered 18 finger-licking recipes that will make you the grill master of every summer gathering. Get ready to discover your new favorite way to enjoy this crowd-pleasing favorite—your taste buds are in for a treat!

Honey Garlic Grilled Chicken Wings

You’re craving sticky, finger-licking wings with a perfect char—these honey garlic grilled wings deliver exactly that. Year-round crowd-pleasers, they balance sweet, savory, and smoky notes in every bite.

Ingredients

– 2 lbs chicken wing sections, patted dry
– 1/3 cup raw honey
– 4 cloves garlic, finely minced
– 2 tbsp soy sauce
– 1 tbsp apple cider vinegar
– 1 tsp smoked paprika
– 1/2 tsp freshly ground black pepper
– 1/4 tsp fine sea salt
– 2 tbsp grapeseed oil

Instructions

1. Pat chicken wing sections completely dry using paper towels.
2. In a medium bowl, whisk together raw honey, minced garlic, soy sauce, apple cider vinegar, smoked paprika, black pepper, and fine sea salt until fully combined.
3. Reserve half of the honey garlic marinade in a separate small bowl for basting later.
4. Place dried chicken wings in a large resealable bag and pour in the remaining half of the marinade.
5. Seal the bag and massage gently to coat all wings evenly.
6. Refrigerate marinated wings for at least 1 hour, or up to 4 hours for deeper flavor penetration.
7. Preheat grill to medium-high heat, aiming for 375–400°F.
8. Brush grill grates lightly with grapeseed oil to prevent sticking.
9. Remove wings from marinade, letting excess drip off, and discard used marinade.
10. Place wings on the preheated grill in a single layer, not touching.
11. Grill for 10–12 minutes per side, or until internal temperature reaches 165°F and skin is crisp.
12. Brush wings with reserved marinade during the last 2 minutes of grilling to build a glossy glaze.
13. Transfer grilled wings to a clean platter and let rest for 3 minutes before serving. Seriously crispy-skinned and juicy, these wings boast a caramelized garlic-honey crust that crackles with each bite. Serve them piled high with extra glaze for dipping, or alongside a crisp celery and blue cheese salad to cut the richness.

Spicy Sriracha and Lime Grilled Wings

Zesty and fiery, these grilled wings deliver bold Asian-inspired flavors with minimal effort. The sriracha-lime marinade caramelizes beautifully over high heat, creating sticky, lacquered wings with serious kick. Perfect for game day or summer grilling sessions.

Ingredients

– 2 lbs chicken wing sections, patted dry
– 1/2 cup sriracha sauce
– 1/4 cup freshly squeezed lime juice
– 3 tbsp light brown sugar, firmly packed
– 2 tbsp fish sauce
– 2 tbsp grapeseed oil
– 4 garlic cloves, microplaned
– 1 tbsp fresh ginger, finely grated
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper
– 1/4 cup cilantro leaves, roughly chopped
– 2 tbsp toasted sesame seeds

Instructions

1. Combine sriracha sauce, lime juice, brown sugar, fish sauce, grapeseed oil, microplaned garlic, grated ginger, kosher salt, and black pepper in a medium bowl.
2. Whisk marinade vigorously until sugar completely dissolves and emulsion forms.
3. Place patted-dry chicken wing sections in a large resealable plastic bag.
4. Pour three-quarters of the marinade over wings, reserving remainder for basting.
5. Seal bag tightly, removing excess air, and massage to coat wings thoroughly.
6. Refrigerate marinated wings for exactly 4 hours, turning bag once halfway through.
7. Preheat gas grill to 400°F, establishing two-zone heating with direct and indirect areas.
8. Remove wings from marinade, allowing excess to drip off, and discard used marinade.
9. Arrange wings in a single layer on the cooler side of the grill grate.
10. Close lid and grill for 15 minutes, then flip wings using tongs.
11. Continue grilling for another 15 minutes with lid closed.
12. Move wings directly over heat source and brush with reserved marinade.
13. Grill for 3-4 minutes per side until skin crisps and caramelizes to deep mahogany.
14. Transfer wings to a clean platter using tongs.
15. Immediately garnish with roughly chopped cilantro leaves and toasted sesame seeds.

These wings achieve a perfect textural contrast between crackling-crisp skin and juicy, tender meat. The triple-layered heat—immediate sriracha fire, lingering ginger warmth, and garlicky depth—makes them dangerously addictive. Serve piled high with crisp celery sticks and blue cheese dressing for classic contrast, or chop over jasmine rice for a complete meal.

Smoky BBQ Grilled Chicken Wings

Finger-licking good doesn’t begin to describe these wings. Fire up the grill for smoky, caramelized perfection that’ll have everyone reaching for more. Forget basic wings—this recipe delivers restaurant-quality results with minimal fuss.

Ingredients

– 2 lbs chicken wings, split at joints
– 1/4 cup extra virgin olive oil
– 2 tbsp smoked paprika
– 1 tbsp garlic powder
– 1 tsp cayenne pepper
– 1/2 cup dark brown sugar, packed
– 1/4 cup apple cider vinegar
– 1/4 cup Worcestershire sauce
– 2 tbsp Dijon mustard
– 1 tsp liquid smoke

Instructions

1. Pat chicken wings completely dry with paper towels to ensure crisp skin.
2. In a large bowl, whisk together extra virgin olive oil, smoked paprika, garlic powder, and cayenne pepper until fully combined.
3. Add chicken wings to the bowl and toss thoroughly to coat every surface with the spice mixture.
4. Cover the bowl with plastic wrap and refrigerate for exactly 1 hour to allow flavors to penetrate.
5. Meanwhile, combine dark brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, and liquid smoke in a saucepan.
6. Bring the sauce mixture to a simmer over medium heat, stirring constantly with a whisk until sugar dissolves completely.
7. Reduce heat to low and cook for 8 minutes until the sauce thickens to a syrupy consistency that coats the back of a spoon.
8. Preheat grill to 400°F, creating both direct and indirect heat zones for controlled cooking.
9. Place wings on the direct heat side of the grill and cook for 5 minutes per side until grill marks appear.
10. Move wings to the indirect heat side, close the lid, and cook for 15 minutes until internal temperature reaches 165°F.
11. Brush wings generously with the prepared BBQ sauce during the final 3 minutes of cooking.
12. Transfer wings to a serving platter and let rest for 2 minutes before serving. Let these wings shine with their sticky, lacquered exterior giving way to perfectly tender meat inside. Layer them over creamy polenta or serve alongside crisp celery sticks and blue cheese dressing for contrasting textures that highlight the smoky sweetness.

Sweet Chili Grilled Wings with Sesame

Finger-licking grilled wings get an Asian-inspired upgrade with sweet heat and nutty crunch. These sweet chili sesame wings deliver sticky, caramelized perfection with minimal fuss. Fire up the grill for these crowd-pleasing appetizers that disappear fast.

Ingredients

– 2 pounds chicken wing sections, patted dry
– 3 tablespoons toasted sesame oil
– 1/2 cup sweet chili sauce
– 2 tablespoons tamari
– 1 tablespoon rice vinegar
– 2 teaspoons freshly grated ginger
– 2 garlic cloves, minced
– 1 tablespoon toasted sesame seeds
– 2 scallions, thinly sliced

Instructions

1. Pat chicken wing sections completely dry with paper towels.
2. Brush wings evenly with 1 tablespoon toasted sesame oil.
3. Preheat grill to medium-high heat, approximately 400°F.
4. Place wings on grill grates, arranging them in a single layer.
5. Grill for 8 minutes, then flip wings using tongs.
6. Grill for another 8 minutes until skin is crispy and golden brown.
7. Combine sweet chili sauce, tamari, rice vinegar, grated ginger, and minced garlic in a small saucepan.
8. Simmer sauce over medium heat for 3 minutes until slightly thickened.
9. Brush wings generously with sweet chili glaze using a silicone brush.
10. Grill glazed wings for 2 minutes until sauce caramelizes and bubbles.
11. Flip wings and brush with remaining glaze.
12. Grill for 2 more minutes until deeply caramelized.
13. Transfer wings to serving platter using tongs.
14. Drizzle with remaining 2 tablespoons toasted sesame oil.
15. Sprinkle with toasted sesame seeds and sliced scallions.

Your finished wings should have crispy, lacquered skin giving way to juicy, tender meat underneath. The sweet-spicy glaze balances beautifully with the nutty sesame finish. Consider serving them over jasmine rice with quick-pickled vegetables for a complete meal that highlights the complex flavor profile.

Zesty Lemon Pepper Grilled Chicken Wings

Perfectly charred with a citrus kick, these lemon pepper wings deliver restaurant-quality flavor with minimal effort. The bright acidity cuts through the richness while black pepper provides subtle heat. They’re ideal for game day or casual summer entertaining.

Ingredients

– 2 lbs pasture-raised chicken wings, separated at joints
– ¼ cup extra virgin olive oil
– 3 tbsp freshly squeezed lemon juice
– 2 tbsp cracked black peppercorns
– 1 tbsp fine sea salt
– 2 tsp lemon zest
– 1 tsp granulated garlic
– ½ tsp cayenne pepper

Instructions

1. Pat chicken wings completely dry with paper towels to ensure crisp skin.
2. Whisk together olive oil, lemon juice, lemon zest, cracked peppercorns, sea salt, granulated garlic, and cayenne pepper in a large bowl.
3. Toss wings thoroughly in the marinade until evenly coated.
4. Refrigerate marinated wings uncovered for 2 hours to dry the skin further.
5. Preheat gas grill to 400°F, creating both direct and indirect heat zones.
6. Place wings skin-side down over direct heat and grill for 5 minutes until lightly charred.
7. Flip wings and grill for another 4 minutes to develop color on the second side.
8. Move wings to indirect heat and close grill lid, cooking for 15 minutes until internal temperature reaches 165°F.
9. Rest wings on a wire rack for 3 minutes before serving to redistribute juices.

While the wings emerge with crackling-crisp skin, the interior remains remarkably juicy. The lemon’s brightness balances the peppery heat, creating a sophisticated flavor profile that pairs beautifully with chilled rosé or craft lager. For an elevated presentation, garnish with micro-cilantro and serve alongside lemon wedges for extra zing.

Classic Buffalo Grilled Wings

Every backyard gathering deserves these perfectly charred, spicy-sauced wings that deliver that authentic Buffalo flavor with smoky grill marks. Expect crispy skin, tender meat, and that signature tangy heat that makes them disappear fast. They’re simple to prep but pack serious crowd-pleasing power.

Ingredients

– 2 lbs pasture-raised chicken wings, separated into drumettes and flats
– ½ cup Frank’s RedHot Original Cayenne Pepper Sauce
– ¼ cup unsalted European-style cultured butter, melted
– 1 tbsp white vinegar
– 1 tsp Worcestershire sauce
– ½ tsp granulated garlic
– ½ tsp smoked paprika
– ¼ tsp cayenne pepper
– Neutral high-heat oil (such as avocado oil) for brushing
– Flaky sea salt for finishing

Instructions

1. Pat chicken wings completely dry with paper towels to ensure crisp skin.
2. Arrange wings in a single layer on a wire rack set over a baking sheet.
3. Refrigerate uncovered for 1 hour to further dry the skin.
4. Preheat grill to 400°F, creating two zones: direct and indirect heat.
5. Brush grill grates lightly with avocado oil to prevent sticking.
6. Place wings skin-side down over direct heat and grill for 5 minutes.
7. Flip wings and grill for another 5 minutes until lightly charred.
8. Move wings to indirect heat and close grill lid.
9. Cook for 20–25 minutes until internal temperature reaches 165°F.
10. While wings cook, whisk together Frank’s RedHot sauce, melted butter, vinegar, Worcestershire, granulated garlic, smoked paprika, and cayenne in a saucepan.
11. Simmer sauce over low heat for 3 minutes until slightly thickened.
12. Transfer grilled wings to a large stainless steel bowl.
13. Pour warm sauce over wings and toss vigorously to coat evenly.
14. Arrange sauced wings on a platter and finish with flaky sea salt.
Don’t skip the refrigeration step—it’s key for achieving that crackly skin texture. The smoky char from the grill balances the sauce’s vinegar punch beautifully. Serve them piled high with extra sauce for dipping and crisp celery sticks to cut the heat.

Garlic Parmesan Grilled Chicken Wings

Unbelievably crispy yet tender, these garlic parmesan grilled wings deliver restaurant-quality flavor with minimal effort. Using high-heat grilling creates that perfect char while keeping the interior juicy. The garlic-parmesan coating clings beautifully to each wing without becoming greasy.

Ingredients

– 2 lbs chicken wing sections, patted dry
– 3 tbsp extra virgin olive oil
– 4 cloves garlic, microplaned
– 1/2 cup freshly grated Parmigiano-Reggiano
– 1 tbsp fresh Italian parsley, finely chopped
– 1 tsp Diamond Crystal kosher salt
– 1/2 tsp freshly cracked black pepper
– 1/4 tsp crushed red pepper flakes

Instructions

1. Pat chicken wing sections completely dry with paper towels.
2. Toss wings with olive oil, ensuring even coating.
3. Season wings with kosher salt and black pepper.
4. Preheat gas grill to 450°F, creating two heat zones.
5. Place wings on the hotter side of the grill, skin-side down.
6. Grill for 8-10 minutes until skin develops deep grill marks.
7. Flip wings and move to cooler side of grill.
8. Close lid and cook for 15-18 minutes until internal temperature reaches 165°F.
9. Combine microplaned garlic, grated Parmigiano-Reggiano, and red pepper flakes in large bowl.
10. Transfer hot wings directly into garlic-parmesan mixture.
11. Toss vigorously until wings are evenly coated.
12. Garnish with finely chopped Italian parsley.
Perfectly charred exteriors give way to incredibly moist meat beneath the savory garlic crust. The Parmigiano-Reggiano creates a delicate, crispy coating that melts in your mouth. Serve alongside chilled celery sticks and blue cheese dressing for contrasting textures and temperatures.

Teriyaki Glazed Grilled Wings

Satisfyingly sticky and packed with umami, these teriyaki glazed grilled wings deliver that perfect balance of sweet and savory. They’re ideal for game day or a casual backyard gathering. Get ready for a crowd-pleaser that’s surprisingly straightforward to master.

Ingredients

– 2 lbs chicken wing sections, patted dry
– ½ cup soy sauce
– ¼ cup mirin
– 2 tbsp granulated sugar
– 1 tbsp rice vinegar
– 2 tsp freshly grated ginger
– 1 large garlic clove, finely minced
– 1 tsp cornstarch
– 1 tbsp cold water
– 2 tbsp thinly sliced scallions
– 1 tsp toasted sesame seeds

Instructions

1. Pat 2 lbs chicken wing sections completely dry with paper towels to ensure crisp skin.
2. Combine ½ cup soy sauce, ¼ cup mirin, 2 tbsp granulated sugar, 1 tbsp rice vinegar, 2 tsp freshly grated ginger, and 1 large finely minced garlic clove in a small saucepan.
3. Bring the sauce mixture to a simmer over medium heat, stirring until the sugar dissolves completely.
4. Whisk 1 tsp cornstarch with 1 tbsp cold water in a separate bowl to create a smooth slurry.
5. Gradually whisk the cornstarch slurry into the simmering sauce until fully incorporated.
6. Continue simmering the sauce for 2 minutes, stirring constantly, until it thickens to a glaze consistency.
7. Remove the teriyaki glaze from heat and set aside to cool slightly.
8. Preheat a gas or charcoal grill to medium heat, maintaining a steady 375°F cooking temperature.
9. Arrange the dried chicken wings in a single layer on the preheated grill grates.
10. Grill the wings for 15 minutes, then flip them using tongs for even cooking.
11. Continue grilling for another 10 minutes until the skin is golden and crisp.
12. Brush a generous layer of the teriyaki glaze over both sides of the wings using a silicone pastry brush.
13. Grill the glazed wings for 2 more minutes per side to caramelize the sauce.
14. Transfer the finished wings to a serving platter using clean tongs.
15. Garnish immediately with 2 tbsp thinly sliced scallions and 1 tsp toasted sesame seeds while still hot. The wings emerge with a lacquered, sticky exterior that gives way to juicy, tender meat beneath. Serve them piled high with crisp vegetable sticks for contrasting texture, or alongside steamed rice to soak up every last drop of the glossy teriyaki glaze.

Cajun Spiced Grilled Chicken Wings

Kick off your grilling season with these fiery Cajun-spiced wings that deliver bold flavor in every bite. Perfectly charred exteriors give way to juicy, tender meat that falls right off the bone. This straightforward recipe yields restaurant-quality results with minimal effort.

Ingredients

• 2 lbs chicken wings, separated at joints
• 2 tbsp avocado oil
• 1 tbsp smoked paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp cayenne pepper
• ½ tsp freshly cracked black pepper
• 1 tsp fine sea salt
• ½ tsp white pepper
• Fresh parsley, finely chopped for garnish

Instructions

1. Pat chicken wings completely dry with paper towels to ensure crisp skin.
2. Whisk together smoked paprika, garlic powder, onion powder, dried oregano, cayenne pepper, black pepper, sea salt, and white pepper in a small bowl.
3. Coat wings evenly with avocado oil using your hands, ensuring all surfaces are covered.
4. Sprinkle spice mixture over wings, massaging thoroughly into every crevice.
5. Preheat gas grill to 400°F, creating both direct and indirect heat zones.
6. Place wings skin-side down over direct heat and grill for 6-8 minutes until deeply charred.
7. Flip wings using tongs and grill for another 6-8 minutes on the second side.
8. Move wings to indirect heat zone and close grill lid, cooking for 12-15 minutes until internal temperature reaches 165°F.
9. Transfer wings to a wire rack set over a baking sheet, allowing excess grease to drain.
10. Sprinkle with freshly chopped parsley just before serving.

Delightfully crispy skin gives way to incredibly moist, perfectly seasoned meat with each bite. The dual-zone grilling technique creates that ideal charred exterior without drying out the interior. Serve these alongside cool blue cheese dressing and crisp celery sticks to balance the heat, or chop them over a fresh garden salad for a protein-packed meal.

Sticky Balsamic and Honey Grilled Wings

These sticky balsamic and honey grilled wings deliver bold flavor with minimal effort. The sweet-tangy glaze caramelizes beautifully over high heat. You’ll get restaurant-quality results right from your backyard grill.

Ingredients

• 3 pounds chicken wings, separated at joints, wingtips removed
• 2 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon freshly cracked black pepper
• ¾ cup aged balsamic vinegar
• ⅓ cup raw wildflower honey
• 2 cloves garlic, finely minced
• 1 tablespoon Dijon mustard
• ½ teaspoon crushed red pepper flakes
• 2 tablespoons cold unsalted butter, cubed
• ¼ cup fresh Italian parsley, finely chopped

Instructions

1. Pat chicken wings completely dry with paper towels to ensure crisp skin.
2. Toss wings with olive oil, kosher salt, and black pepper in a large bowl.
3. Preheat grill to medium-high heat (400°F) with both direct and indirect zones.
4. Arrange wings in a single layer on the cooler indirect side of the grill.
5. Close lid and cook for 25 minutes, flipping halfway through.
6. Meanwhile, combine balsamic vinegar, honey, minced garlic, Dijon mustard, and red pepper flakes in a small saucepan.
7. Bring glaze to a simmer over medium heat, then reduce to low and cook for 8 minutes until slightly thickened.
8. Remove glaze from heat and whisk in cold butter cubes until fully incorporated.
9. Move wings to the hot direct heat side of the grill.
10. Brush wings generously with the balsamic-honey glaze using a silicone brush.
11. Grill for 3-4 minutes per side until glaze caramelizes and wings develop char marks.
12. Transfer finished wings to a serving platter and sprinkle with fresh chopped parsley.

Glazed wings develop a lacquered sheen with sticky-sweet caramelization. The balsamic provides acidic balance against the rich honey notes. Serve over creamy polenta or with crisp celery sticks for contrasting textures.

Herbs de Provence Grilled Chicken Wings

Vividly aromatic and perfectly charred, these Herbs de Provence Grilled Chicken Wings deliver sophisticated flavor with rustic appeal. The classic French herb blend transforms ordinary wings into an elegant yet approachable dish. Expect crispy skin and tender meat infused with lavender, thyme, and rosemary notes.

Ingredients

– 2 lbs chicken wings, separated at joints
– 3 tbsp extra virgin olive oil
– 2 tbsp Herbs de Provence blend
– 1 tsp fine sea salt
– ½ tsp freshly cracked black pepper
– 1 lemon, juiced (about 2 tbsp)
– 2 garlic cloves, microplaned

Instructions

1. Pat chicken wings completely dry with paper towels to ensure crisp skin.
2. In a large mixing bowl, whisk together extra virgin olive oil, Herbs de Provence blend, fine sea salt, freshly cracked black pepper, lemon juice, and microplaned garlic cloves until emulsified.
3. Toss chicken wings in the marinade until evenly coated.
4. Arrange wings in a single layer on a parchment-lined baking sheet.
5. Refrigerate uncovered for 45 minutes to dry-brine and develop flavor penetration.
6. Preheat gas grill to 400°F, creating two heat zones.
7. Place wings on the cooler side of the grill, close lid, and cook for 15 minutes.
8. Flip wings using tongs and rotate 90 degrees for crosshatch marks.
9. Move wings to direct heat and grill for 3 minutes per side until skin blisters and internal temperature reaches 165°F.
10. Transfer to a wire rack set over a baking sheet to maintain crispness while resting for 5 minutes.
Lusciously crisp skin gives way to succulent, herb-infused meat with subtle floral undertones from the lavender in the blend. The caramelized edges provide smoky depth that balances the bright citrus notes. Serve alongside a chilled rosé and grilled stone fruit for an elevated summer gathering, or shred over bitter greens for a composed salad.

Tandoori Marinated Grilled Wings

Boldly spiced and irresistibly charred, these tandoori wings deliver authentic Indian flavors with American barbecue appeal. Marinating overnight ensures the yogurt tenderizes the chicken while the spices penetrate deeply. Grilling over high heat creates that signature smoky crust that makes these wings unforgettable.

Ingredients

– 2 lbs pasture-raised chicken wings, separated at joints
– 1 cup full-fat Greek yogurt
– 3 tbsp freshly squeezed lemon juice
– 2 tbsp clarified butter
– 4 garlic cloves, finely minced
– 1 tbsp freshly grated ginger root
– 2 tsp Kashmiri red chili powder
– 1 tsp garam masala
– 1 tsp ground cumin
– 1 tsp smoked paprika
– ½ tsp ground turmeric
– 1 tsp fine sea salt
– ¼ cup chopped fresh cilantro leaves
– 1 lemon, cut into wedges

Instructions

1. Pat the chicken wings completely dry with paper towels.
2. Combine Greek yogurt, lemon juice, clarified butter, minced garlic, grated ginger, Kashmiri red chili powder, garam masala, ground cumin, smoked paprika, ground turmeric, and fine sea salt in a large mixing bowl.
3. Add the dried chicken wings to the marinade and toss until thoroughly coated.
4. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, preferably overnight.
5. Remove the marinated wings from the refrigerator 30 minutes before grilling.
6. Preheat your grill to 400°F, creating both direct and indirect heat zones.
7. Place the wings on the direct heat side of the grill and cook for 5 minutes per side.
8. Move the wings to the indirect heat zone and continue cooking for 15-20 minutes, flipping halfway through.
9. Check for doneness by inserting an instant-read thermometer into the thickest part of a wing—it should register 165°F.
10. Transfer the cooked wings to a serving platter and garnish with chopped fresh cilantro.
11. Serve immediately with lemon wedges for squeezing.

Amazingly tender inside with a beautifully charred exterior, these wings offer complex spice layers that develop with each bite. The yogurt marinade creates exceptionally moist meat while the high-heat grilling delivers satisfying crispy edges. For an elevated presentation, arrange them over a bed of fresh mint leaves with a side of cooling cucumber raita to balance the spices.

Asian Spiced Hoisin Grilled Chicken Wings

Crisp-skinned wings glazed with sweet-savory hoisin and aromatic Asian spices make for irresistible finger food. These grilled beauties develop a caramelized crust while staying juicy inside. Perfect for game day or casual gatherings.

Ingredients

– 2 lbs chicken wing sections, patted dry
– 3 tbsp hoisin sauce
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tbsp toasted sesame oil
– 2 tsp freshly grated ginger
– 2 garlic cloves, minced
– 1 tsp Chinese five-spice powder
– ½ tsp crushed Szechuan peppercorns
– 1 tbsp neutral oil (such as grapeseed)
– 2 scallions, thinly sliced
– 1 tsp toasted white sesame seeds

Instructions

1. Pat chicken wing sections completely dry with paper towels.
2. Whisk together hoisin sauce, soy sauce, rice vinegar, sesame oil, grated ginger, minced garlic, five-spice powder, and crushed Szechuan peppercorns in a medium bowl.
3. Reserve ¼ cup of the marinade in a separate small bowl for basting.
4. Toss the chicken wings with the remaining marinade in a large bowl until evenly coated.
5. Marinate the wings at room temperature for 30 minutes (no longer than 1 hour to prevent texture breakdown).
6. Preheat grill to medium-high heat (400-450°F), creating both direct and indirect heat zones.
7. Brush grill grates lightly with neutral oil to prevent sticking.
8. Place wings on the direct heat side of the grill, arranging them in a single layer with space between each piece.
9. Grill for 5-7 minutes until grill marks form and skin begins to crisp.
10. Flip wings using tongs and grill another 5-7 minutes on the second side.
11. Move wings to the indirect heat side of the grill and brush with reserved marinade.
12. Close grill lid and cook for 10-12 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer.
13. Transfer wings to a serving platter and sprinkle with sliced scallions and toasted sesame seeds.

Zesty, sticky, and deeply savory, these wings offer a satisfying crunch giving way to tender, flavorful meat. The Szechuan peppercorns provide a subtle tingling sensation that complements the sweet hoisin glaze beautifully. Serve them alongside quick-pickled vegetables and cold beer for a complete flavor experience that balances rich, spicy, and refreshing elements.

Pineapple Jalapeño Grilled Wings

These pineapple jalapeño grilled wings deliver sweet heat that’s perfect for game day. The tropical marinade caramelizes beautifully over high heat. They’re surprisingly simple to make yet impress every time.

Ingredients

– 2 pounds chicken wings, separated at joints
– 1 cup pineapple juice, freshly pressed
– 2 tablespoons clarified butter
– 3 fresh jalapeños, seeded and minced
– 4 garlic cloves, microplaned
– 2 tablespoons raw honey
– 1 tablespoon rice vinegar
– 1 teaspoon smoked paprika
– ½ teaspoon fine sea salt
– ¼ teaspoon freshly cracked black pepper

Instructions

1. Pat chicken wings completely dry with paper towels.
2. Whisk pineapple juice, clarified butter, minced jalapeños, microplaned garlic, raw honey, rice vinegar, smoked paprika, fine sea salt, and freshly cracked black pepper in a large bowl.
3. Submerge wings in marinade, cover, and refrigerate for 4 hours.
4. Preheat grill to 425°F, establishing two heat zones.
5. Remove wings from marinade, letting excess drip off.
6. Place wings on the hot side of the grill, cooking for 6 minutes per side.
7. Move wings to the cooler side of the grill, brushing with reserved marinade.
8. Continue grilling for 10 more minutes, flipping once halfway through.
9. Check internal temperature reaches 165°F using an instant-read thermometer.
10. Transfer wings to a wire rack, resting for 3 minutes before serving.

Smoky char contrasts with the sticky-sweet glaze clinging to each wing. The jalapeño provides a clean heat that builds gradually without overwhelming. Serve them over coconut rice with extra pineapple slices for grilling alongside.

Mediterranean Herb and Lemon Grilled Chicken Wings

Mediterranean herb and lemon grilled chicken wings deliver vibrant, sun-kissed flavors with minimal effort. Marinating infuses each bite with bright citrus and aromatic herbs. Grilling creates that perfect charred exterior while keeping the interior juicy.

Ingredients

– 2 pounds pasture-raised chicken wings, separated at joints
– ¼ cup extra virgin olive oil
– 3 tablespoons freshly squeezed lemon juice
– 4 garlic cloves, microplaned
– 1 tablespoon fresh oregano leaves, finely minced
– 2 teaspoons fresh thyme leaves, stripped from stems
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– ¼ teaspoon crushed red pepper flakes
– Lemon wedges for serving

Instructions

1. Pat chicken wings completely dry with paper towels to ensure proper browning.
2. Whisk together extra virgin olive oil, freshly squeezed lemon juice, microplaned garlic cloves, finely minced fresh oregano leaves, stripped fresh thyme leaves, fine sea salt, freshly cracked black pepper, and crushed red pepper flakes in a large bowl.
3. Add chicken wings to the marinade, tossing thoroughly to coat each piece.
4. Cover the bowl and refrigerate for at least 4 hours or overnight for maximum flavor penetration.
5. Preheat gas grill to 400°F, creating both direct and indirect heat zones.
6. Place wings on the direct heat side of the grill and cook for 5 minutes per side to develop grill marks.
7. Move wings to the indirect heat zone and continue cooking for 15-20 minutes, flipping halfway through.
8. Check internal temperature with an instant-read thermometer, removing when it reaches 165°F.
9. Transfer wings to a platter and let rest for 5 minutes to redistribute juices.
10. Serve immediately with fresh lemon wedges for squeezing over the top.

Nothing beats the crisp, charred skin giving way to incredibly moist, herb-infused meat. The bright lemon cuts through the richness while the Mediterranean herbs create complex aromatic layers. For a complete experience, serve alongside grilled pita and tzatziki for dipping.

Maple and Mustard Glazed Grilled Wings

Finger-licking grilled wings get an irresistible upgrade with this sweet-savory glaze. Maple syrup’s caramel notes mingle with sharp Dijon mustard for a balanced, glossy finish. Fire up the grill—these come together fast.

Ingredients

• 2 lbs chicken wings, patted dry
• 1/4 cup pure maple syrup
• 3 tbsp Dijon mustard
• 2 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tbsp grapeseed oil
• Kosher salt and freshly ground black pepper

Instructions

1. Preheat a gas or charcoal grill to medium-high heat (400°F), creating two zones for direct and indirect cooking.
2. Pat chicken wings completely dry with paper towels to ensure crisp skin.
3. Toss wings with grapeseed oil, 1 tsp kosher salt, and 1/2 tsp black pepper in a large bowl.
4. Place wings on the direct heat side of the grill, arranging them in a single layer with space between each piece.
5. Grill for 5–6 minutes per side until deeply marked and skin releases easily from grates.
6. Move wings to the indirect heat side of the grill and close the lid.
7. Cook for 15–18 minutes, flipping once halfway, until internal temperature reaches 165°F when tested with an instant-read thermometer.
8. While wings cook, whisk maple syrup, Dijon mustard, apple cider vinegar, Worcestershire sauce, smoked paprika, garlic powder, and cayenne in a small saucepan.
9. Simmer glaze over medium heat for 3–4 minutes until slightly thickened, stirring constantly to prevent scorching.
10. Brush wings generously with warm glaze using a silicone brush, coating all surfaces.
11. Return glazed wings to direct heat for 1–2 minutes per side until glaze caramelizes and bubbles at the edges.
12. Transfer wings to a clean platter and rest for 3 minutes before serving.

Buttery crisp skin gives way to juicy, tender meat beneath the sticky-sweet glaze. The mustard provides a sharp counterpoint that cuts through the richness beautifully. Serve them piled high with celery sticks and blue cheese dressing for a classic contrast, or chop and toss over a bitter greens salad for a modern twist.

Conclusion

Excitingly, these 18 grilled chicken wing recipes offer endless flavor possibilities for your next barbecue! Whether you prefer spicy, sweet, or savory, there’s something here for every taste. We’d love to hear which recipes become your favorites—leave a comment below and share this roundup on Pinterest to inspire fellow grill masters. Happy grilling!