These Crispy Grilled Chicken Wings are perfect for game day. They’re brined for incredible flavor, grilled until perfectly charred, and tossed in a buttery hot sauce. One batch and everyone will be asking for the recipe.
My son can’t get enough wings, so I am always looking for new delicious recipes. Here are a few I bet your family will love too. Try my Honey BBQ Wings or my Korean BBQ Wings for a twist on this fun snack.
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Why this Crispy Grilled Chicken Wings Recipe is a Keeper
These wings check every box. They have flavor, texture, and crowd appeal. Here’s why this recipe earns a permanent spot in your rotation.
ONLY USE 2-4 OF THE MOST APPLICABLE FEATURES.
- The Brine: A savory-sweet brine works deep into the meat for bold, seasoned flavor in every bite.
- The Crispy Skin: Patting the wings dry and using a light coat of olive oil gives you that irresistible crunch off the grill.
- The Sauce: Melted butter and Frank’s Red Hot create a classic, craveable wing sauce in seconds.
- The Flexibility: These wings work as an appetizer, a main dish, or the star of your next tailgate spread.
- Serve with: My Chunky Blue Cheese Sauce, my Rolo Pretzel Bites and some Charcuterie Skewers.
Do I Really Need to Brine the Chicken Wings?
Yes. And here’s why it’s worth the time. The brine is what separates these wings from every other grilled wing recipe out there. When you submerge the wings the salt draws moisture into the meat through osmosis.
That means the wings stay juicy on the inside even while the outside crisps up over the high heat of the grill. The brown sugar in the brine also helps develop gorgeous color and a subtle caramelized flavor on the skin.
Pro Tip for the Crispiest Grilled Chicken Wings
After removing the wings from the brine, don’t skip the pat-dry step. Moisture on the surface of the skin is the enemy of crispiness. Use paper towels and press firmly to get the wings as dry as possible before adding the olive oil. Dry skin + high grill heat = the crunch you’re after. Cornstarch in baking powder has drying properties to help you achieve that perfectly extra crispy skin on your wings, too.
Ingredient Notes for Grilled Wings
You only need a handful of everyday ingredients to pull these wings together. A few of them are worth a closer look.
This is an overview of key ingredients. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Brown sugar: This sweetens the brine and helps the skin caramelize beautifully on the grill. Don’t skip it.
- Frank’s Red Hot Sauce: This is the finishing sauce combined with melted butter. You can use any hot sauce you love here.
- Unsalted butter: Melted and mixed with the hot sauce for the classic wing coating. Unsalted keeps you in control of the heat level.
- Olive oil: Just a tiny bit tossed with the tasty wings before grilling. It prevents sticking and helps the skin crisp up.
Variations and Substitutions for Wings on the Grill
These wings are endlessly customizable. Swap the sauce, adjust the heat — make them your own.
➡️ Try a garlic butter sauce: Replace the Frank’s finishing sauce with melted butter, minced garlic, and a squeeze of lemon for a milder wing.
➡️Add smoked paprika: Sprinkle it on the wings just before grilling for a smoky depth of flavor.
➡️Swap the vinegar: No rice wine vinegar? Apple cider vinegar works well in the brine as a 1:1 substitute.
➡️Turn up the heat: Add extra cayenne sauce to the brine or double the Frank’s in the finishing sauce for serious heat seekers.
➡️Use a different sauce entirely: Any pepper sauce, garlic butter, or BBQ buffalo sauce works beautifully as the final toss. Or use a flavorful dry rub.
Special Equipment Needed for Super Crispy Wings
You don’t need much to pull this recipe off, but a couple of tools make a real difference. Having the right equipment on hand means better results and less stress at the grill.
- Grill: Gas grill or charcoal grill both work. Medium to medium-high heat is the target. Spray the grill grate so wings do not stick.
- Meat thermometer: Chicken wings are done at an internal temperature of 165°F. Don’t guess — check it.
- Large pot: You need enough room to hold 4 pints of water plus 4 pounds of raw wings comfortably.
- Mixing bowls: One large bowl for tossing the wings in olive oil and another for the finishing sauce.
How to Make Crispy Chicken Wings
The delicious chicken wings get smoky and crisp on the grill, with just enough char to make every bite irresistible. They’re simple, unfussy, and perfect for when you want something flavorful without hovering over the stove. A quick marinade, a hot grill, and you’re set.
These are just highlights. Get the full printable recipe with specific measurements and directions in the recipe card below.
- Make the Brine: Simmer water, brown sugar, salt, chili powder, garlic powder, cayenne sauce, and rice wine vinegar, then cool with ice water.
- Brine the Wings: Submerge the wings in the cooled brine and refrigerate for two to six hours.
- Prep for the Grill: Remove wings, pat completely dry, and toss with a little olive oil.
- Grill the Wings: Heat the grill. Cook on direct heat on medium to medium-high heat for about 15 minutes, watching for flare-ups. Flip the wings half way through.
- Sauce and Serve: Toss the hot wings in the melted butter and Frank’s Red Hot mixture and serve immediately.
Prep Ahead and Short Cut Tips for Chicken Wings on the Grill
A little planning makes game day or party prep totally stress-free. Here’s how to get ahead.
➡️ Make the Brine Early: Prepare the brine the night before and refrigerate it. Add your wings in the morning for a full six-hour soak.
➡️Buy Pre-cut Wings: Skip breaking down whole wings yourself. Most grocery stores and butcher counters sell wings already split into flats and drumettes.
➡️ Mix the Sauce in Advance: Combine the melted butter and hot sauce up to an hour ahead. Reheat gently before tossing the wings.
Alternate Cooking Methods for Crispy Skin Buffalo Wings
No grill? No problem. These crispy grilled chicken wings cook up beautifully in the air fryer too.
- Air Fryer: After brining and patting the wings dry, arrange them in a single layer in the air fryer basket. The wings should not be touching. Cook at 400°F for 10 minutes, flipping once halfway through. Toss in the butter and hot sauce mixture and serve hot.
How Do I Know When Grilled Chicken Wings are Fully Cooked?
The most reliable way is a meat thermometer. No guessing required. Insert it into the thickest part of the wing without touching the bone. You’re looking for an internal temperature of 165°F. Grilling time is approximately 15 minutes on medium to medium-high heat, but grills vary.
Store, Reheat, and Use Leftover Easy Grilled Chicken Wings
These crispy grilled chicken wings with smoky flavor are great to store and reuse.
- Storing: Let the wings cool completely before storing. Place them in an airtight container and refrigerate for up to three days. Keep any extra sauce stored separately in the fridge.
- Reheating: The best way to reheat these wings is in the air fryer at 375°F for five to seven minutes. This brings back the crispy skin without drying out the meat. You can also cook the wings in a 400°F oven on a wire rack for about 10 minutes.
- Using Leftovers: Leftover wings are surprisingly versatile. Pull the meat off the bone and toss it into a wrap, a grain bowl, or on top of a salad with blue cheese dressing. You can also chop the meat and stir it into mac and cheese for a seriously good remix.
Expert Tips for Making the Best Chicken Wings
Use this as your complete guide to nailing this great recipe every single time. My crispy grilled chicken wings are so easy when you use these tips.
➡️ Brine for the full 6 hours: When you have time. The longer the soak the chicken wings, the more flavor penetrates the meat.
➡️Cool the brine completely: Before adding the wings. Warm brine starts to cook the chicken, which works against you.
➡️Pat the Chicken wings very dry: Before adding olive oil. Moisture on the skin prevents crisping on the grill.
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Grilled Crispy Chicken Wings
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Ingredients
- 4 Pints Water, (1 room temperature 3 ice water)
- ⅔ cup Brown Sugar
- ½ cup Salt
- 1 tablespoon Chili powder
- 2 teaspoons Garlic powder
- 2 tablespoons Cayenne sauce, like Franks
- 1 tablespoon Rice wine vinegar
- 4 pounds Chicken Wings
- ¼ cup Franks Red Hot Sauce
- 6 tablespoons Unsalted butter, melted
Instructions
- Bring one pint of water, brown sugar, salt, chili powder, garlic powder, cayenne sauce, and rice wine vinegar to a boil. Then reduce heat and simmer for about 5 minutes.
- Add the mixture to a large pot, then add 3 pints of ice water to cool the brine quickly.
- Add the wings to the cool brine. Allow the wings to sit in the brine for 2 to 6 hours.
- Once brined, remove the wings and pat dry with paper towels. Add them to a bowl with a tiny bit of olive oil. This will keep the wings from sticking to your grill.
- Turn on your grill, medium to medium-high heat, and spray with non-stick spray. Keep an eye on the wings to avoid any flare-ups on your grill. Grill for about 8 minutes on the direct heat and then cook on indirect heat for another 12 minutes or until the internal temperature reaches 165 degrees.
- Combine the melted butter and hot sauce in a large bowl. Mix well to combine.
- Remove your wings from the grill and add them to the sauce. Toss to coat well.
Christina’s Notes
- Use non-stick spray on the grill grates: Preheat before the wings go on. Cold grates cause sticking.
- Stay at the grill. The sugar in the brine means these wings can scorch quickly over high heat. Keep them moving as needed.
- Flip Often: During the cook time for even char on both sides.
- Check the temperature: Use a meat thermometer. Look for 165°F at the thickest part, away from the bone.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.