Grilled Chicken Wings
Yield: 3-4 entrée or 6 appetizer servings
Mouth-watering ribs are easy to make and need not be fried. A quick prep and stint on the grill is all it takes. And because options are always appreciated, the recipe offers a choice of flavorings. You may select one, or layer the flavors by using a combination. For those who may prefer to bake the ribs, I've linked to a recipe with those instructions in the recipe notes.


  • 3 pounds chicken wings, cut into drumettes and flats (about 24 large, meaty pieces or 36 more slender pieces)
  • 2 tablespoons Old Bay Seasoning and/or
  • ½ cup Frank’s Hot Sauce or
  • 4 tablespoons butter and 1 teaspoon garlic powder
  • Optional for serving: celery and Ranch or blue cheese dressing (see separate recipe card, below)


  1. Before you start: Read the options for crispier skin in the recipe notes.

    Preheat the grill to 400℉. (This is usually medium-high.)

    For dry-rubbed Old Bay wings: Sprinkle the Old Bay evenly over both sides of the wings. Place the wings on the grill, and cook, covered, for 5 minutes, and then flip the wings over and cook for 5 more minutes. Repeat, cooking for another 5-10 minutes (for about 15-20 total), flipping occasionally, or until the wings are cooked through and the skin is golden brown and crisp.

    For hot wings: Grill as directed above. (You may skip the Old Bay or use Old Bay and hot sauce for extra flavor – this combination is my family’s favorite.) Meanwhile, gently heat the hot sauce in a large saucepan with a tight fitting lid. When the wings are fully cooked, transfer them to the saucepan, put the lid on, and shake until the wings are evenly coated. Alternatively, warm the sauce in a large pot and toss the wings to coat.

    For butter garlic wings: Melt the butter in a large saucepan with a tight fitting lid. Add the garlic powder and stir until combined. Feel free to also add some hot sauce, to taste. When the wings are finished grilling as directed above (again, the Old Bay is always an option), transfer them to the saucepan, put the lid on, and shake until wings are evenly coated. Or use a large pot and toss the wings to coat.

    Serve with celery and dressing of choice, if desired.

Notes & Tips

Prefer to bake the wings? Simply follow the instructions in this recipe for Crispy Buffalo Wings. This recipe also mentions my favorite tip for crispier skin, which can be done with these wings too: After coating the wings in the spice rub, place them on a baking rack that has been set over a rimmed baking sheet. Leave a little space between each one and refrigerate, uncovered, for several hours or overnight. This will give the seasoning time to permeate the chicken and help dry out the skin, and dry skin = crispier skin.

One more tip for crispy skin: Similar to my baked wing recipe, I now stir 1 tablespoon of baking powder (not baking soda) into the 2 tablespoons of Old Bay before sprinkling over the wings and then proceed with the step above. The baking powder helps to further dry the skin and raises its pH level, which allows the proteins in the skin to break down more efficiently. This amount will not be detected in the taste.

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