These Grilled Chicken Wings are smoky, juicy, and crisped right on the grill with a simple dry rub. They’re easy to make, easy to customize, and perfect for cookouts or game day.
Prepare the grill with two heat zones: a hot side for direct heat and a cooler side for indirect heat to prevent burning before the wings cook through.
Pat the wings very dry with paper towels and place them in a large mixing bowl.
Drizzle with olive oil and toss until lightly coated.
Mix smoked paprika, garlic powder, onion powder, salt, and black pepper in a small bowl, then sprinkle it over the wings and toss until evenly coated.
Arrange the wings in a single layer on the cool side of the grill, close the lid, and cook for 20 minutes.
Flip with long-handled tongs and cook another 10–15 minutes with the lid closed until nearly cooked through.
Move the wings to the hot side and cook for 3–5 minutes, turning often, until lightly charred and crisp in spots.
Transfer to a platter and serve immediately.
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Notes
Chef Jenn’s Recipe Notes
Temper your wings before adding to the grill. This means to set them on the counter for an hour (no longer!) to take the chill off. They'll grill more evenly that way.
I love serving these wings with BBQ sauce for dipping, and they're great at just about every kind of cookout.
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.