Grilled Chicken Wings tossed in a sticky sweet-spicy sauce are finger licking good! A little trick makes them crispy off the grill like fried chicken!
This easy Grilled Chicken Wings recipe cooks in about 20 minutes!
It’s a perfect blend of crispy wings and a delicious ‘can’t get enough of it’ sauce you’ll love.
These make a perfect appetizer for gatherings or a party of one!
- Chicken wings (trimmed)
For the sauce:
- low sodium Soy Sauce or Tamari if gluten-free
- Oyster Sauce
- Chili Sauce
- Olive oil
- Sesame oil
- Garlic cloves
- fresh Ginger
- fresh Lime Juice
- Sesame seed (garnish)
- Cilantro (garnish)
I used Sambal Oelek but any chili paste or Sriracha will work.
Extra Vegetable Oil for the Grill
You’ll need some vegetable oil to oil the grill before starting.
The amount is not included as it will depend on your individual grill.
How to Trim Chicken Wings
Chicken wings have three sections: the drummette, the wingette and the tip.
It’s the first two that you’ll cook. They have the most meat.
If buying chicken wings from the store chances are they will be cut into the first two sections. The tips will not be included.
If you buy whole wings you’ll need to cut them into pieces.
How to Trim Chicken Wings before Grilling:
Cut the wing into three sections at the joint. Using a sharp knife or poultry shears cut straight through the joint.
Keep the drummette (looks like a mini drumstick) and the wingette (the meaty middle section).
Discard the tips.
How to Grill Chicken Wings – Step-by-Step
STEP 1: Heat the grill to medium heat. Scrape and oil the heated grill well.
STEP 2: Toss the trimmed chicken wings with cornstarch in a mixing bowl (photo 1). Grill with the lid ON for 15-20 minutes, turning once or as needed.
NOTE: larger wings may take longer (up to 30 minutes).
STEP 3: While the wings are grilling, prepare the sauce by combining all ingredients in a small saucepan (photo 2). Simmer over medium heat for 5 minutes (photo 3 of finished sauce).
STEP 4: Place the cooked wings in a large mixing bowl (photo 4), drizzle with the sauce (photo 5) and toss (photo 6).
Sprinkle sesame seeds and diced cilantro to garnish. Serve warm.
How Long to Grill Chicken Wings?
Average size chicken wing will cook in 15-20 minutes on the grill.
If they are larger it can take up to 30 minutes.
Grill with the Lid On or Off?
For grilled chicken wings keep the grill lid ON or closed.
How to Get Crispy Skin on Chicken Wings?
Tossing the wings in cornstarch before grilling allows them to develop crispy skin just like they have been fried.
A key is to ensure the grill has been cleaned and oiled so they do not stick.
How to Tell is Chicken is Cooked Fully Through?
There are three ways to check for this:
Measuring with an Instant Read thermometer is the best best.
Insert it in the thickest part of the chicken, NOT near the bone.
Chicken is done when it reaches 165 degrees.
An alternative is to check the color of the meat. Cut into a thick area of the chicken to see there is no pink remaining.
Lastly, when cut the juices will run clear when the chicken is done.
Pro Tips for the Best Grilled Chicken Wings
Make sure the Grill is Hot, Clean and Oiled
I learned this when attending BBQ U with grilling expert Steven Raichlen.
Heat the grill, brush off any residual particles, pour some oil onto a paper towel and using a grilling tool rub the paper towel onto the grates to fully lubricate the grill before grilling.
This ensures the chicken wings will not stick to the grill.
Check the Wings are Fully Cooked
Cooked chicken will reach 165 degrees internal temperature. Wings come in different sizes (but aren’t marked) so checking the temperature is the most accurate way to know they are done.
In the Refrigerator
Store any leftover wings in an airtight container in the refrigerator for 3-4 days.
Reheat in the microwave or air fryer before eating.
Freezing Grilled Chicken Wings
Though these grilled chicken wings are best freshly made they can be frozen.
- Allow the wings to fully cool.
- Place them on a baking sheet with space in between and place in the freezer until frozen.
- Place the frozen wings in an airtight freezer safe container or bag, and place in the freezer for up to 3 months.
Freezing this way allows the wings to be taken out separately for use rather than the entire batch.
Thaw in the refrigerator and reheat in a microwave or air fryer before eating.
More Grilling Recipes You’ll Love!
- How to Grill Steak
- Grilled Cheesy Sausage Pineapple Skewers
- Elote (grilled Mexican street corn recipe)
- Cedar Plank Salmon with Lemon and Dill
- Grilled Chicken Caesar Salad with Creamy Light Dressing
Try these Recipes too!
- Spicy Ginger Chicken Stir Fry
- Oven BBQ Chicken
- Thai Chicken Meatballs with Dipping Sauce
- Sheet Pan Chicken Fajitas
- Sesame Baked Wings with Thai Dipping Sauce
- How to Make Russian Dressing
Grilled Sticky Wings
Grilled Sticky Chicken Wings cook quickly on the grill and have a great crunch just as if they were fried. Tossed in a delicious spicy-sweet sauce at the end.
- 2 pounds chicken wings trimmed
- ¼ cup cornstarch
- Vegetable Oil for oiling the grill
For the sauce:
- 3 tablespoons Honey
- 2 tablespoon low sodium Soy Sauce (or Tamari if gluten-free)
- 2 tablespoons Oyster Sauce
- 1 tablespoon Chili Sauce
- 1 tablespoon Olive Oil
- 1 tablespoon Sesame Oil
- 1 tablespoon minced Garlic
- 1 tablespoon minced fresh Ginger
- Juice of ½ lime
- Sesame seed garnish
- Cilantro garnish
- Place trimmed chicken wings in a large bowl. Sprinkle cornstarch over and toss to coat. On an oiled grill (so the corn starch does not stick) cook over medium heat for 15 minutes a side.
For the sauce:
While the chicken is grilling, combine all the sauce ingredients into a small saucepan. Cook over medium heat and simmer for about 5 minutes to reduce and to cook the garlic a bit. Remove from heat set aside.
- In a large bowl, toss cooked chicken with sauce. Sprinkle with sesame seeds and cilantro.
Notes: Coating the chicken with cornstarch gives it a nice crunch as if they were fried.
You could substitute green onion instead of cilantro. The chili sauce I used is Sambal Oelek available at Walmart, but any chili paste would work, even Sirachha.
Coating the chicken with cornstarch gives it a nice crunch as if they were fried.
If desired, substitute green onion instead of cilantro.
The chili sauce I used is Sambal Oelek, but any chili paste would work, even Sriracha.