How to Cook Wings on a Grill or Griddle Pan


Chicken wings have become a staple in many bars and restaurants, offered as the ultimate appetizer or finger food. Wings are a versatile vehicle for adding a range of different flavors, from sweet to savory to spicy. Wings are relatively inexpensive to purchase and prepare, and perhaps one of the only drawbacks to eating them is the fact that deep-frying is the preferred cooking method. Deep-frying foods adds calories and fat, and cooking wings on your grill or griddle pan is a viable alternative that will produce the same flavor with far fewer calories.

Things You'll Need

  • Chicken wings
  • Salt and pepper
  • Paper towel
  • Tongs
  • Glaze or barbecue sauce
  • Spray bottle
  • Preheat your grill or your griddle pan to medium-high heat. You can set the griddle pan on top of the grates in the grill or on your stovetop. An electric griddle pan will also work, set at a medium-high setting.

  • Wash your chicken wings under cool water and pat them dry with paper towel. Arrange your wings on a plate or in a large bowl. Season the wings on both sides with salt and pepper.

  • Arrange the wings on the grill, or on the griddle pan once it has preheated. Place your wing sauce in a small saucepan on the grill or your stovetop and gently heat it up. If it is on the grill, move it away from the direct heat.

  • Turn the wings over with tongs every two minutes to prevent them from burning on the outside, but ensure they cook through on the inside. This should take roughly 16 minutes. The wings are done when they have an internal temperature of 165 degrees Fahrenheit and the meat is no longer pink.

  • The fat content in the skin may drip into the fire and cause flareups if you are cooking them on the grill, so keep a water bottle close by. Spray your wings with water if you have flareups.

  • Remove the wings from the grill or the griddle pan once they are completely cooked, and place them in a large metal bowl. Pour your heated sauce on top of the wings and toss them together until the wings are well coated. Toss the wings and sauce in two batches if you have too many wings.

  • Leave the wings in the sauce for several minutes prior to serving to allow them to absorb as much flavor as possible, or serve them immediately, if desired. Serve as a snack, as the main protein in a meal or as a finger food during a game or movie.

Tips & Warnings

  • Create a dry rub and rub it into the chicken skin prior to grilling if you don't want a wet glaze or sauce. Cook the wings over medium-low heat for up to an hour until cooked through.

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