Grill the Best Chicken Wings (Like a Pro) | Arteflame

To grill crispy chicken wings perfectly every time, you need high heat, dry skin, and a two-zone cooking method. Start by patting the wings completely dry and applying a baking powder-based dry rub to draw out excess moisture. Sear the wings over the hot center of the grill to render the fat and crisp the skin, then move them to the cooler outer edge to finish cooking internally. This method guarantees juicy meat with a shatteringly crisp exterior without deep frying.

How Do You Get Crispy Skin on Grilled Chicken Wings?

Achieving the ultimate crunch requires absolute moisture control and the right grill temperature. Moisture is the enemy of crispiness. Before grilling, thoroughly dry your chicken wings using paper towels and leave them uncovered in the fridge for 2 to 24 hours.

Adding a specialized dry rub is the secret to accelerating the crisping process on the grill.

Pro Tip: Always use aluminum-free baking powder, not baking soda. Baking soda will leave a bitter, metallic taste on your wings and ruin the flavor profile.

Why Use a Flat Top Grill Like Arteflame?

An Arteflame grill offers a solid carbon steel cooking surface with multiple temperature zones. This allows you to sear wings at high temperatures (over 500°F) in the center, and move them to the outer edges (around 300°F) to cook through without burning the skin.

What is the Best Method for Grilling Chicken Wings?

Using a two-zone cooking method prevents flare-ups and burnt skin while ensuring fully cooked, tender meat.

• Step 1: Prep the Grill. Build a hot fire in the center of your Arteflame. Allow the cooktop to reach searing temperatures.
• Step 2: Sear the Wings. Place the dried and seasoned wings near the center grate. Sear for 2-3 minutes per side until deeply browned.
• Step 3: Move to Indirect Heat. Slide the wings to the cooler outer perimeter of the plancha.
• Step 4: Finish Cooking. Let them cook until the internal temperature reaches 175°F-185°F.

Pro Tip: Chicken wings have a high fat content and connective tissue. Unlike chicken breasts which dry out at 165°F, wings are most tender and pull cleanly from the bone when cooked to 180°F.

Should You Sauce Wings Before or After Grilling?

Always apply sauces after the wings have completely finished grilling. Sugars in BBQ, buffalo, and teriyaki sauces will caramelize and burn rapidly when exposed to high grill heat.

Once the wings reach your target internal temperature, remove them from the grill and place them in a large bowl. Toss them generously in your warmed sauce of choice just before serving to maintain the crispy texture of the skin.

Frequently Asked Questions

How long does it take to grill chicken wings?

Grilling chicken wings typically takes 15 to 20 minutes when using a combination of direct and indirect heat. Sear them for about 5 minutes total over high heat, then finish them for 10 to 15 minutes on the cooler side of the grill.

Do you need to flip wings on the grill?

Yes, flipping chicken wings frequently during the high-heat searing phase prevents burning and ensures an even, crispy crust. Once moved to the indirect heat zone, flipping them every 5 minutes promotes even internal cooking.

Why are my grilled chicken wings rubbery?

Rubbery skin happens when the wings retain too much moisture before cooking or are cooked at a temperature that is too low. Always pat wings completely dry, use high heat to render the fat, and ensure they reach an internal temperature of at least 175°F.

Can you grill frozen chicken wings?

Grilling frozen wings directly will result in uneven cooking and rubbery skin due to excess water. Always thaw chicken wings completely in the refrigerator and pat them thoroughly dry before applying any rubs or placing them on the grill.