Charcoal-Grilled Chicken Wings

Jul 01, 2025

As heard in our Test Kitchen, “Nothing complicated here — just some damn good wings.”

Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless

Wings are F&W Editor in Chief Hunter Lewis' favorite part of the chicken because they offer the best flavor and texture ratio of skin to meat, plus the bone makes them super forgiving and hard to overcook. Grilling the wings gives them a slightly smoky flavor, and as the fat slowly renders over the hot coals, the wings develop a crispy crust.

Briquettes are made from ground charcoal that has been pressed into a mold to form identical pieces, while lump charcoal is made from whole wood and comes in irregular shapes. Briquettes tend to light easier and burn longer, but lump charcoal burns hotter and produces less smoke.

While whole wings can be used in place of drumettes and flats, they will likely take longer to cook and will need frequent turning to prevent overcharring. If substituting whole chicken wings, be sure to measure by weight rather than the number of wings.

Don’t walk away from the grill for more than a few minutes — especially in the first 15 minutes — in case there are any flare-ups.

Try a lively, raspberry-scented French rosé, such as Domaine de Fontsainte Gris de Gris.

The wings can be seasoned and refrigerated, uncovered, for up to one day before grilling.

3 pounds chicken wing flats and drumettes, patted dry

2 3/4 teaspoons kosher salt

2 teaspoons black pepper

Cooking spray

Wing sauce (such as Frank’s RedHot, barbecue, honey mustard, or gochujang) (optional)

8 ounces blue cheese, cut into 4 wedges, for serving

Crudités (such as celery sticks, radishes, and carrots), for serving

Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless

Arrange chicken pieces on a large baking sheet; sprinkle evenly with salt and pepper, turning to season both sides. Set chicken aside at room temperature while preheating grill. (Alternatively, to dry-brine chicken and achieve a deeper flavor, place wings on a wire rack set inside a large baking sheet, and refrigerate, uncovered, for up to 2 days.)

Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless

Open bottom vent of a charcoal grill completely. Light a charcoal chimney starter filled three-fourths with briquettes. When flames begin to subside and briquettes are covered with gray ash, pour them onto the bottom grate of the grill. Remove top grate from grill, and coat with cooking spray. Place top grate on grill, and heat for 2 minutes.

Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless

Coat chicken pieces with cooking spray, and transfer to top grate. Wings should begin to sizzle immediately.

Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless

Grill, uncovered, flipping every 2 to 3 minutes, until chicken is lightly browned, fat from skin begins to render, and charcoal heat begins to subside, about 15 minutes.

Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless

Continue to grill wings, flipping every 5 minutes, until wings are about one-half to two-thirds of their original size, juices begin to bubble underneath skin, and skin is deeply browned and crispy but not charred, about 15 minutes.

Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless

If desired, toss wings with your favorite wing sauce in a large bowl. Transfer to a serving platter. Serve with blue cheese wedges and crudités.

Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless