Achieving crispy chicken wings without the use of a deep fryer is possible through grilling. This method focuses on developing a crisp exterior similar to fried wings, but with the distinct char and flavor imparted by a grill. Commercial establishments like my favorite, Wingstop, produce wings with a desirable crispy texture without an excessively thick breading, so I was looking to try to do something similar on the grill.

The process begins with thawed "party" wings, consisting of both flats and drummettes. While some frozen wings are marketed as grill-ready directly from the freezer, thawing allows for proper seasoning application, which is a critical step in achieving crispiness and flavor. The seasoning blend includes corn starch, garlic powder, paprika, salt, and black pepper. The corn starch is a key component, absorbing moisture from the chicken skin and contributing to the desired crisp texture during grilling. These dry ingredients are combined in a gallon-sized resealable bag. Adding the chicken wings to this bag and shaking to coat them evenly ensures each piece is thoroughly covered. A brief resting period of approximately five minutes after coating allows the seasoning to adhere.

Before placing the wings on the grill, the grates should be oiled or sprayed to prevent sticking. The grill should be preheated to medium-high heat. This temperature is sufficient for cooking the wings through while also promoting the development of a crispy skin and char. The wings are then placed directly on the grill grates.

Grilling time ranges from 16 to 24 minutes. During this period, the wings require turning every three to four minutes. Consistent turning ensures even cooking on all sides, prevents burning, and facilitates the formation of a uniform crisp exterior and desirable char marks. The wings are done when cooked through and exhibit a golden-brown, crispy skin.

After grilling, the wings are ready to be tossed in a sauce of choice. Frank's Red Hot Wing Sauce is a reliable option for a classic buffalo flavor, while Kikkoman Teriyaki Baste and Glaze provides a thick, rich teriyaki coating. I've also made other variations like lemon pepper, garlic parmesan, Cajun, or barbecue. The grilling method remains consistent regardless of the sauce used.

A typical 2.5 lb package of chicken "party" wings often contains around 13 individual pieces. This quantity totally fooled me and would definitely be insufficient for a tailgate or larger gathering. For increased servings, I would try doubling or tripling the recipe is easily accomplished by scaling up the ingredient quantities. Serving these wings with ranch dressing or another preferred dipping sauce complements their flavor and heat profile.

The texture achieved through this grilling method closely mimics the crispness of fried wings, but with the added benefits of grill cooking. The corn starch in the rub is instrumental in developing this texture, absorbing surface moisture and promoting browning. This approach provides a practical alternative to deep-frying for crispy wing enthusiasts.

Grilled Crispy Chicken Wings

Prep Time: 10 mins | Cook Time: 20 mins | Yield: 3-4 servings

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Ingredients

• 2.5 lb chicken "party" wings (flats and drummettes), thawed
• 1/2 cup corn starch
• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 2 teaspoons salt
• 2 teaspoons black pepper
• Sauce of choice (I used Frank's Red Hot Wing Sauce and Kikkoman Teriyaki Baste and Glaze)

Instructions

1. Oil or spray grill grates. Preheat grill for medium high heat.
2. In a gallon size resealable bag, mix corn starch, garlic powder, paprika, salt and pepper. Close and shake well to mix. Add chicken wings to bag and shake to coat with powder. Let rest for about 5 minutes.
3. Place wings directly on grill. Cook 16 to 24 minutes, turning every 3 or 4 minutes until wings are done and cooked through, and nice char and crisp has formed on the outside.
4. Toss in desired sauce and serve with ranch or preferred dipping sauce.

Notes

Wings are deceptive - I used 2.5 lbs and it was only about 13 wings. This recipe could easily be doubled or more for a larger group.