How long does it take to grill chicken wings at 300 degrees?

This easy recipe will show you how to grill crispy chicken wings using a charcoal or gas grill set at the perfect temperature. Serve these dry or drizzle them in BBQ sauce, buffalo sauce, or ranch. 

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Nothing screams summer more than chicken wings on the grill. These are perfect for your next cookout, BBQ, or tailgate!

What Type of Wings to Use

I love to use party wings that are already split as opposed to whole chicken wings. Party wings will cook at a more even temperature. Feel free to use whole chicken wings if you like.

How to Season the Meat

I use my Homemade BBQ Rub and Seasoning for these. It’s a combination of the following:

• Brown Sugar or Sweetener
• Garlic Powder
• Onion Powder
• Smoked Paprika
• Salt
• Pepper

I like to use a dry rub in conjunction with a liquid marinade to tenderize the meat. Chicken is served best when crispy on the outside, and tender and juicy on the inside. For the liquid marinade I use:

• Liquid Smoke
• Low Sodium Soy Sauce (Trust me, you will love the flavor and results)

You may also enjoy my Homemade Ranch Seasoning and Homemade Blackening Seasoning for these.

Do You Have to Marinate them?

Marinating is completely optional. When it comes to chicken, I prefer to marinate. Here are a few reasons why:

• Flavor: A good marinade will penetrate into the meat, which results in amazing flavor on the inside and outside.
• A plus when grilling at high heat: Excessive heat can result in the creation of harmful substances while cooking. A marinade with an acidic base can help reduce the formation of these chemicals.
• Dry Chicken: Marinades will tenderize the chicken by breaking down the tissues of the meat, which helps keep it from drying out.

You can read more about How to Marinate Chicken here.

Detailed measurements and instructions can be found in the recipe card at the bottom of the post.

1. Drizzle the wings in liquid smoke and soy sauce. Sprinkle the BBQ rub throughout.
2. Coat the grill grates in olive oil using a cooking brush or towels to prevent sticking.
3. Grill.

Grill Temperature

Getting to know your grill is important. Most modern and newer grills will display the temperature. For this dish, medium-high heat and 425 degrees is optimal.

If you don’t have a temperature dial you can do a hand test to see if the grill has reached medium-high. You can read more about How to Check the Temperature of Your Grill here.

Cook Time/How Long Do You Grill the Wings

How do you know when the wings are done? Wings can take anywhere from 15-20 minutes to grill. I like to flip them every 5 minutes to ensure they crisp up nicely. The wings should brown on both sides when finished cooking.

According to the USDA, chicken should be cooked to a safe minimum internal temperature to destroy harmful bacteria that may be present. Use a food thermometer to be sure they have reached a safe minimum internal temperature of 165 °F.

When testing with a meat thermometer, insert it into the thickest area of the chicken wing.

Charcoal Grill vs Gas Grill

You can use either grill for this recipe. I personally use a gas grill most often. They are just so convenient, there’s less clean-up, and they preheat very quickly.

Grilling Frozen Chicken Wings

Frozen wings should be cooked on medium heat, around 350 and for 30-40 minutes. Cook time will vary. Use a meat thermometer and ensure the chicken reaches an internal temperature of 165 degrees. You will also need to wait and season the wings once they have thawed some on the grill.

Sauce for Dipping or Drizzling

For cookouts, I prefer my wings without any sauce. They don’t need them because there’s so much flavor, but here are some ideas!

• Homemade BBQ Sauce
• Homemade Ranch
• Honey and BBQ Sauce (1/4 cup BBQ sauce and 2 tablespoons of honey)
• Buffalo Sauce

Leftover Wings

You can store leftovers in the fridge, tightly covered for 3-4 days.

How to Reheat

I like to use the air fryer, grill, or oven. I’m not a fan of using the microwave for these (there’s a change in flavor), but you can.

For the grill, air fryer and oven, I reheat on 350 degrees until warm.

Freezer Tips

Cooked wings can be frozen for later, tightly sealed and covered, up to a few months.

Pair These Wings With These Recipes

Southern Macaroni Salad
Southern Coleslaw Recipe
Bacon Ranch Pasta Salad
Southern Baked Beans
Air Fryer Hush Puppies
Southern Potato Salad
Easy Spaghetti Salad
Creamy Cucumber Salad
Lobster Mac and Cheese

More BBQ and Grilling Recipes

Grilled Cedar Plank Salmon
How to Grill the Best Burgers
Grilled Cedar Plank Shrimp
Grilled Asparagus in Foil
Mushroom Swiss Burgers
Queso Burgers
Traeger Smoked Salmon
Traeger Smoked Chicken Breast

More Chicken Wings Recipes

Lemon Pepper Chicken Wings
Cajun Chicken Wings
Thai Chili Chicken Wings
Honey Hot Wings
Garlic Parmesan Wings
Honey BBQ Wings
Keto Low Carb Chicken Wings (Maple BBQ)
Air Fryer Frozen Chicken Wings
Air Fryer Chicken Wings
Crispy Ranch Chicken Wings
Jerk Chicken Thighs
Sweet Chili Chicken Wings
Traeger Smoked Chicken Wings

How to Grill Chicken Wings

This easy recipe will show you how to grill crispy chicken wings using a charcoal or gas grill set at the perfect temperature. Serve these dry or drizzle them in BBQ sauce, buffalo sauce, or ranch. 

Save this recipe here.

Course dinner, lunch

Cuisine American

Keyword grilled chicken wings, how to grill chicken wings

Prep Time 10 minutes

Cook Time 20 minutes

marinate (optional) 1 hour

Total Time 1 hour 30 minutes

Servings 8 servings

Calories 320kcal

• 3 pounds chicken wings I used split party wings. You can use whole wings if preferred.
• 1 teaspoon liquid smoke
• 2 tablespoons soy sauce I use low sodium. See notes.
• olive oil

• Pat the chicken wings dry. Drizzle the wings in the liquid smoke and soy sauce. Sprinkle the BBQ rub throughout. Marinate the chicken in the fridge for at least an hour. (You can refrain from marinating if you wish).

• Coat the grill grates in olive oil using a cooking brush or towels to prevent sticking.

• Preheat the grill to 425 degrees.

• Place the wings on the grill. Grill for 15-20 minutes (flip the wings every 5 minutes) or until the chicken reaches an internal temperature of 165 degrees. Use a meat thermometer.

• I like for my wings to have a little char and I like them crispy. I ensure the wings have met the appropriate internal temperature and from there I leave the wings on the grill until crisp.

• Remove the wings. Cool before serving.

• Liquid aminos or coconut aminos may be substituted for soy sauce.
• Liquid smoke and soy sauce are optional and used for optimal texture and flavor. Omit if you wish. Soy sauce is acidic which will tenderize the meat.
• Feel free to use your favorite BBQ rub or seasoning. Use 2 tablespoons or enough to fully coat the wings.
• Take note of the temperature on the grill. Chicken wings are more prone to error because they are so small. If you cook the wings at too high a heat, you may notice they are fully cooked and crisp on the outside and raw on the inside. Proper temperature and use of a meat thermometer is key.
• You can marinate chicken up to 24 hours. Do not save used/reserved marinade.

Marinating is completely optional. When it comes to chicken, I prefer to marinate. Here are a few reasons why:

• Flavor: A good marinade will penetrate into the meat, which results in amazing flavor on the inside and outside.
• A plus when grilling at high heat: Excessive heat can result in the creation of harmful substances while cooking. A marinade with an acidic base can help reduce the formation of these chemicals.
• Dry Chicken: Marinades will tenderize the chicken by breaking down the tissues of the meat, which helps keep it from drying out.

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Serving: 6oz | Calories: 320kcal | Carbohydrates: 1g | Protein: 31g | Fat: 21g

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Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

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