Crispy Grilled Chicken Wings – Better Than Takeout
Crispy Grilled Chicken Wings – The secret to juicy, crispy wings every time. After making these countless times, I discovered the trick is to pat them dry and grill them bone-side down first. Keep reading for more tips. If you love recipes like this, you’ll also enjoy Chicken Pasta Salad That Tastes Better Than Deli Style and Creamy Cucumber Salad.
Why This Crispy Grilled Chicken Wings – Better Than Takeout Is Pure Comfort
- Perfectly crispy skin
- Juicy, tender meat
- Easy to customize with your favorite sauce
- Better than takeout
What You'll Need for Crispy Grilled Chicken Wings – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 lbs chicken wings
- 1/4 cup olive oil
- 1 tbsp salt
- 1 tsp black pepper
- Your favorite wing sauce (optional)
- Ranch or blue cheese dressing (for serving)
- Optional: Chopped fresh parsley
- Optional: Crumbled blue cheese
📝 Ingredient Notes
- chicken wings: You can also use drumettes or a mix of both.
🛒 Tools & Equipment I Recommend
- Grill — Even heat for perfect cooking → See on Amazon
- Meat thermometer — Prevent overcooking → See on Amazon
How to Make Crispy Grilled Chicken Wings – Better Than Takeout
- Prepare the wings: Pat the chicken wings dry with paper towels. In a large bowl, combine olive oil, salt, and black pepper. Add the wings and toss to coat evenly.
- Grill the wings: Preheat your grill to medium-high heat. Place the wings bone-side down and grill for 10 minutes without moving them. Flip and grill for another 5-10 minutes until the internal temperature reaches 165°F.
- Sauce the wings (optional): In a large bowl, combine the grilled wings and your favorite wing sauce. Toss to coat evenly. If desired, return the wings to the grill for 1-2 minutes to set the sauce.
- Serve: Serve the wings hot with your favorite dipping sauce and garnish with chopped fresh parsley or crumbled blue cheese.
Cook's Tips for Perfect Crispy Grilled Chicken Wings – Better Than Takeout
- Common mistake and fix: The #1 reason this recipe fails is overcooking the wings. To prevent this, use a meat thermometer and remove the wings from the grill when they reach 165°F.
- Pro tip: Pat the wings dry before adding the seasoning mixture to help achieve crispy skin.
- Pro tip: Grill the wings bone-side down first to help them cook evenly and prevent them from sticking to the grill.
- Pro tip: Let the grill heat up for at least 10 minutes before adding the wings to ensure even cooking.
Storing & Reheating Crispy Grilled Chicken Wings – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the wings up to 1 day ahead. Store in the fridge, then grill as directed.
Freezing Crispy Grilled Chicken Wings – Better Than Takeout
Freeze cooked wings for up to 3 months. Reheat in the oven at 375°F for 15-20 minutes.
How to Reheat Without Drying It Out
Oven: Reheat wings in the oven at 375°F for 15-20 minutes. Microwave: Reheat wings in the microwave for 1-2 minutes, then finish in the oven for 5-10 minutes.
Recipe Notes
- Chef tip: For a smoky flavor, add a handful of wood chips to the grill before cooking.
- Best substitution: Substitute chicken drumettes for chicken wings for a meatier option.
- Make-ahead: Prepare the wings up to 1 day ahead. Store in the fridge, then grill as directed.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the wings are sticking to the grill, try using a grill pan or greasing the grill grates.
Want to level up this recipe?
Grill pan — Even heat distribution for perfect cooking → Check price on Amazon
Crispy Grilled Chicken Wings – Better Than Takeout
Ingredients
Main Ingredients
- 2 lbs chicken wings
- 1/4 cup olive oil
- 1 tbsp salt
- 1 tsp black pepper
Seasonings
- Your favorite wing sauce (optional)
- Ranch or blue cheese dressing (for serving)
Optional Toppings
- Chopped fresh parsley
- Crumbled blue cheese
Instructions
- Prepare the wings: Pat the chicken wings dry with paper towels. In a large bowl, combine olive oil, salt, and black pepper. Add the wings and toss to coat evenly.
- Grill the wings: Preheat your grill to medium-high heat. Place the wings bone-side down and grill for 10 minutes without moving them. Flip and grill for another 5-10 minutes until the internal temperature reaches 165°F.
- Sauce the wings (optional): In a large bowl, combine the grilled wings and your favorite wing sauce. Toss to coat evenly. If desired, return the wings to the grill for 1-2 minutes to set the sauce.
- Serve: Serve the wings hot with your favorite dipping sauce and garnish with chopped fresh parsley or crumbled blue cheese.
Notes
- Chef tip: For a smoky flavor, add a handful of wood chips to the grill before cooking.
- Best substitution: Substitute chicken drumettes for chicken wings for a meatier option.
- Make-ahead: Prepare the wings up to 1 day ahead. Store in the fridge, then grill as directed.
- Scaling: This recipe can be easily doubled or tripled for larger crowds.
- Troubleshooting: If the wings are sticking to the grill, try using a grill pan or greasing the grill grates.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked wings for up to 3 months. Reheat in the oven at 375°F for 15-20 minutes.
- Oven reheat: Reheat wings in the oven at 375°F for 15-20 minutes.
- Microwave reheat: Reheat wings in the microwave for 1-2 minutes, then finish in the oven for 5-10 minutes.
- Make ahead: Prepare the wings up to 1 day ahead. Store in the fridge, then grill as directed.
Nutrition Per Serving
- Calories: 350
- Protein: 25g
- Fat: 24g
- Carbs: 5g
- Fiber: 0g
- Sugar: 0g
- Sodium: 700mg
- Cholesterol: 110mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crispy Grilled Chicken Wings – Better Than Takeout FAQs
Yes, you can prepare the wings up to 1 day ahead. Store them in the fridge, then grill as directed.
The #1 reason this recipe fails is overcooking the wings. Use a meat thermometer and remove the wings from the grill when they reach 165°F.
Yes, freeze cooked wings for up to 3 months. Reheat in the oven at 375°F for 15-20 minutes.
Yes, cook the wings in the air fryer at 400°F for 20-25 minutes, flipping halfway through.
The best sauce for these wings is your favorite wing sauce! Try a classic buffalo sauce, BBQ sauce, or even a sweet chili sauce.
A Warm Final Note
I can’t wait for you to try Crispy Grilled Chicken Wings – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
