Crispy Grilled Wings

Crispy Grilled Wings Recipe

Crispy Grilled Wings Recipe

If you’re a fan of crispy hot wings but you want to avoid frying them, then you’ll want to try this Crispy Grilled Wings technique. I started out with whole wings and separated the drumstick and the flat – and removed the flapper. I do this because the size of whole wings is larger than the frozen party wings and I like a big wing for grilling. Crispy Grilled Wings Crispy Grilled Wings Then I combined corn starch with my Killer Hogs’s The BBQ Rub to create a light breading that turns the outside of the wings into a light crust. Place corn starch and Killer Hogs’s The BBQ Rub in a ziplock bag, add chicken wings, and toss to coat. Place the wings on a wire rack to air dry while the grill gets hot. Crispy Grilled Wings It’s a simple technique that produces a crunchy wing on the grill. I set up my weber kettle with a charcoal vortex for high heat in an indirect environment. The vortex is a great accessory for any charcoal grill. Check it out here >> Crispy Grilled Wings It took about 30 minutes for the Crispy Grilled Wings to fully cook. I just turned them every 10 minutes or so for even cooking. Crispy Grilled Wings Crispy Grilled Wings To compare the results I cooked some additional wings seasoned with just the rub. Both wings were really good but the crispy wings were more like a traditional hot wing. Crispy Grilled Wings Once tossed in a Spicy Garlic Wing Sauce (recipe below), they went to another level. The crunch came through but you could pick up the flavor from the grill. Crispy Grilled Wings You could use any wing sauce or serve them straight from the grill; let me know how they turn out after you give it a try. Crispy Grilled Wings Print
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Crispy Grilled Wings Recipe


  • 4lbs Whole Chicken Wings or Party Wings
  • 1/2 cup Corn Starch
  • 2 Tablespoons Killer Hogs Rub
  • 12oz Spicy Garlic Sauce

Spicy Garlic Wing Sauce

  • 6oz Killer Hogs Hot Sauce
  • 1 stick Butter
  • 1 Tablespoon Granulated Garlic
  • 1 Tablespoon Honey
  • 1 teaspoon Granulated Onion
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Corn Starch
  • 1 teaspoon Water
  • In a small pot over medium heat melt butter. Add hot sauce, garlic, honey, onion, & Worcestershire. Stir to combine and bring to a simmer. In a separate small bowl combine corn starch and water into a slurry. Slowly add corn starch mixture to sauce while continuously stirring. Allow sauce to come to a slight boil and remove from heat. Sauce will thicken as it cools. Use immediately on wings or store in an airtight container for up to a week in the refrigerator.


  1. Separate whole wings into pieces by cutting through the joint with a sharp knife; also remove the wing tips from the flat portion. (skip this step if using party wings).
  2. Pour corn starch and The BBQ Rub into a gallon size ziplock bag. Add wing sections and toss to coat.
  3. Place wings on a wire rack to air dry and season with a little extra dry rub.
  4. Set up weber kettle with a charcoal vortex accessory to create indirect high heat. (similar type grills will work with the vortex).
  5. Fill the vortex with charcoal and light a fire starter to get the coals hot. After 20 minutes the grill should be ready to cook.
  6. Place the cooking grate over the hot coals and arrange the wings around the outside close to the edge of the grill (not over the coals!). Place 1 piece of wood over the coals for smoke flavor.
  7. Cover the grill with the lid making sure all vents are open 100%. Cook the wings for 10 minutes and flip. Continue cooking and flipping the wings as needed until the outside is brown and crunchy. Total cook time was about 30-35 minutes.
  8. Toss the wings in Spicy Garlic sauce (or your favorite wing sauce) and serve.
Malcom Reed Connect on Facebook Follow me on Twitter Subscribe to my YouTube Channel Follow me on Instagram Buy Killer Hogs Products Here Crispy Grilled Wings

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42 responses to “Crispy Grilled Wings Recipe”

  1. Phil says:

    Can you do these on a smoker?
    What temperature should the smoker be?

  2. Cam says:

    First and foremost I love your website and I’m constantly looking to see new post, you’re doing an amazing job. Now, I’m a huge wing fan and I just got a big green egg. I’m assuming I can do this on the egg with the deflector plate since the vortex is causing indirect heat? Very new to the egg and learning. Thank you sir for your videos and recipes.

  3. jeff says:


    I bought a smoker about 8 months ago and used the internet to learn how to go about it. I have to say…you are the BEST. I really like your videos…no wasted time or words…you get right to the point. I appreciate that!

    I have been struggling a bit with chicken and soggy skin. Thanks for the Crispy Grilled wing technique!


  4. Mike Madden says:

    I do wings similar. I put a little of your hot sauce in a bowl then mix in the bbq rub then put the chicken in the bowl and mix them up.They turn out red and wet from the sauce and rub. Then I mix a little flour and add cornstarch together and add the chicken to the mix and shake the chicken then put it on put it on a cooling rack uncovered in the fridge at least 4 hours to air dry them then I do them on the grill the same way. You will get the same flavour as the grilled wings but crispy like fried. PS did you get a chance to use the charcoal basket yet for the PK360?

    • Curtis says:

      Other option you can try is gluten free flour! Gluten free flour makes things super crispy even though I am a big fan of gluten, it makes the best crispy wings!

  5. geoff mcmaster says:

    How do you think this would go on a pellet smoker ? And what temperature would you set that smoker to ?
    Many thanks

  6. Brent says:

    If you did this on a Big Green Egg, would you use the plate setter and add the wings to the middle of the rack?

  7. Kevin Mullins says:

    What do you recommend if one doesn’t have a vortex?

  8. Jacob M K says:

    Just made these on my weber genesis II 4 burner, put the two outside burners on the ignite setting. Best wings I’ve ever had. Your recipes never let me down!

  9. Robert Page says:

    Is there any reason why this wouldn’t work on chicken halves hanging in my drum?

  10. William Robinson says:

    I love your recipes, shop, and podcast. What is the Dalstrong knife you used here in this video?

  11. Bill Mackert says:

    Thank you. Not only a GREAT cook, but a GREAT teacher. Most people are all about, I can’t show you how to do it cause I’m afraid you may do as good as me. Not you. You want everyone to be successful and learn from you. That just shows me just how good you are. I take my hat off to you for that. You are truly a great teacher.
    Best regards
    Bill Mackert

  12. Greg Mason says:

    I’m using a memphis grill. Would you use the direct flame flavorizer at 425 degrees? Or keep it indirect? Thanks – attended your class in Phoenix which was great.

    • Malcom Reed says:

      I would keep it indirect and crank the Memphis up to 350 and let them cook… but cooking these style wings on a pellet grill isn’t as good. You might just omit the cornstarch and cook a good, smoked wing. That’s the best style you will get on a pellet cooker.

  13. Scott says:

    Have you done, or do you think it would work, to do different chicken this way with the vortex? Like if I was having company I might want to put some different cuts on like chicken, thighs, etc. But I only ever see people do wings.

  14. paul says:

    Thank you for all you do and especially your willingness to share your wealth of information. I love your products. If you were to purchase only 1 type of grill/smoker, what would it be?

  15. Jeff Kalish says:

    You do a great job, and use many of your awesome recipes and products. Keep up the great work!!
    Jeff K

  16. Bruce Bartoni says:

    Hi Malcom,
    I drooled all over my keyboard when I saw this. Unfortunately I only have a gas grill, would that work?

  17. KUNKEL ROBERT says:

    Hello Malcolm! I tried this recipe on my new Weber Genesis II 3 burner last night. I split them up, 1/2 with corn starch and 1/2 without, just like you did. I did not have a Vortex, so I put the searing station on high along with two burners on high. I left the third on low which is where I loaded up the wings. The temperature on the hood gauge was +500F. I also included a smoker box with hickory & apple wood chips over the sear station. The wings came out really nice, with the corn starch ones a little crispier, like we expected. We also tried the Hot Sauce recipe with a hot sauce I had on hand. We liked both styles and agree that this was a WIN-WIN! Saving this recipe for sure.
    Thanks for all you do. Keep up the good job on making your videos short and too the point!

  18. Al says:

    Think this would work as well with chicken thighs?

  19. Doug Thielman says:

    Very happy I found all your stuff is great and very easy to get done love your ideas Tks for that !!! Have told all my friends about u ?

  20. Tim says:

    I have a three burner grill, how would you cook the wings on this style grill? I’m looking forward to trying these

  21. Evan says:


    I noticed in this video you grilled the wings for 30 minutes and you pulled them stating they were done.
    In your “Voodoo Wing” video you grilled them for 1 hour to an internal temp of 195. Why the difference in time?

  22. Wes Kariger says:

    Used a camp chef pellet grill/smoker. Cooked at 400 for 45 min turning every 15 min, turned out GREAT!

  23. Beau says:

    Hi Malcolm, I have an offset wood smoker what temp and time should I cook at? Thanks

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