BBQ grilled chicken wings are more than just a dish—they’re a true celebration of flavor and togetherness deeply rooted in American culinary tradition. Originating in the Southern United States, this recipe has become an indispensable part of backyard barbecues, sporting events, and family gatherings. The secret to their irresistible appeal lies in the perfect blend of smoky, sweet, and mildly spicy notes that only open‑fire grilling can achieve.
What sets BBQ grilled chicken wings apart is their crispy exterior and the juicy, tender meat within. The magic happens when the wings are marinated in an aromatic spice blend, then slathered with a generous layer of BBQ sauce, which caramelizes into a sticky, glossy finish. This cooking method not only enhances the natural flavors of the chicken but also creates a symphony of taste sensations that dance on your tongue.
Interestingly, chicken wings skyrocketed in popularity in the 1960s when they were first introduced as a snack in Buffalo, New York. Since then, they’ve evolved into a beloved classic with countless regional variations. Whether you prefer a mild or fiery-hot marinade, BBQ grilled chicken wings are a versatile and mouthwatering addition to any meal. So fire up your grill and get ready to savor the immortal taste of America!
- Prep the Wings
Let’s start by getting those wings ready.
Pat the wings dry with paper towels — this helps them get that irresistible crispy char on the grill.
In a large bowl, toss them with olive oil, smoked paprika, garlic powder, onion powder, pepper, salt, and cayenne if you’re feeling spicy. Mix until every wing is coated evenly.
Cover and let the wings marinate in the fridge for at least 2 hours — or overnight if you have time — to let all those smoky, spicy flavors soak in.
- Preheat the Grill
Set your grill (charcoal or gas) to medium-high heat — around 375°F to 400°F. I personally love the smoky flavor from a charcoal grill, but any grill will do the job. Lightly oil the grates to prevent sticking.
- Grill the Wings
Place the wings directly over the heat and grill for 20–25 minutes, turning them every 5–6 minutes so they cook evenly and get beautiful grill marks.
During the last 5 minutes, brush each wing generously with BBQ sauce and flip once more to caramelize that glaze to sticky perfection.
- Serve and Enjoy
Once the wings are cooked through (internal temp should hit 165°F), remove them from the grill.
Let them rest for a couple of minutes, then sprinkle with chopped parsley or green onion if you'd like a fresh finish.
Serve them hot with extra BBQ sauce on the side.
- Calories:768 kcal
- Protein:41 g
- Carbohydrates:20 g
- Sugar:18 g
- Fat:58 g
- Salt:1 g
- Energy:3 213 kJ
Perfect Pairings
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How to cook: Shred green and red cabbage with carrots, then toss in a dressing of apple‑cider vinegar, a touch of honey, mustard, and a splash of olive oil. Chill before serving.
🌽Charred Mexican Street Corn
How to cook: Grill corn on the cob in husks for 10–12 minutes, then peel back and brush with a mix of mayo, lime juice, chili powder, and cotija cheese.
🥦Herb‑Grilled Veggie Skewers
How to cook: Thread zucchini, bell peppers, mushrooms, and red onion on skewers. Brush with herbed olive oil and grill until charred‑soft, about 8–10 minutes.
🥬Fresh Garden Salad with Lemon Vinaigrette
How to cook: Mix baby greens, halved cherry tomatoes, cucumber ribbons, and red onion. Whisk together lemon juice, olive oil, honey, and minced shallot for dressing.
🍠Sweet Potato Wedges
How to cook: Cut sweet potatoes into wedges, toss in olive oil, smoked paprika, and salt. Roast at 425°F for 25–30 minutes, flipping halfway, until crisp edges form.
🧄 Roasted Broccoli with Lemon-Garlic Drizzle
How to cook: Toss broccoli florets in olive oil, salt, and pepper. Roast at 425°F for 20 minutes. Drizzle with a mix of lemon juice, minced garlic, and a touch of honey before serving.
🍚 Zesty Cilantro-Lime Rice
How to cook: Cook white rice, then fluff with a fork and mix in lime juice, zest, chopped cilantro, and a dash of salt. Serve warm or at room temperature.
🥒 Asian Cucumber Salad
How to cook: Thinly slice cucumbers and toss with rice vinegar, soy sauce, sesame oil, a pinch of sugar, and red pepper flakes. Chill for 10–15 minutes. Top with toasted sesame seeds before serving. Check out the full version of the recipe here
🥔 Crispy Garlic-Parmesan Potatoes
How to cook: Boil baby potatoes until fork-tender, then smash gently. Roast at 450°F with olive oil, minced garlic, and grated parmesan for 20–25 minutes until golden and crispy.
5 Common Mistakes to Avoid When Grilling BBQ Chicken Wings
Grilling BBQ chicken wings seems easy, but a few simple missteps can mean the difference between mouthwatering perfection and dry, burnt disappointments. Here’s what to watch out for—and how to get it right every time:
- Skipping the Marinade or Rushing It. Why it matters: The marinade isn’t just for flavor—it tenderizes the meat and helps it stay juicy. Tip: Marinate the wings for at least 2–4 hours, or overnight for the best flavor. Don’t cut corners here!
- Grilling Over High Heat Only. Why it matters: High flames might give you crispy skin, but they’ll burn the outside before the inside cooks. Tip: Start wings on medium‑indirect heat to cook them through, then finish over direct heat to get that perfect char.
- Applying BBQ Sauce Too Early. Why it matters: Most BBQ sauces contain sugar, which burns quickly on the grill. Tip: Wait until the last 5–7 minutes of grilling to brush on sauce, flipping and glazing a couple of times for a sticky, caramelized finish.
- Overcrowding the Grill. Why it matters: Crowded wings won’t cook evenly or get crispy skin—they’ll just steam. Tip: Give each wing space! Cook in batches if needed, and make sure heat can circulate.
- Not Checking Internal Temperature. Why it matters: Undercooked chicken is unsafe, and overcooked chicken is dry. Tip: Use a meat thermometer and pull the wings off the grill at 165°F (74°C). Let them rest a few minutes before serving.
