Chicken wings are a backyard grilling staple Their small size makes them easy to cook in large batches for sharing at parties and picnics Grilling imparts a delicious smoky flavor while rendering out the fat to achieve a crispy skin. But knowing how long to cook chicken wings on a charcoal grill can be tricky. Undercook them and you risk foodborne illness. Overcook them and the meat dries out. Follow these tips to get perfectly cooked wings every time.
Benefits of Charcoal Grilling Wings
There are several advantages to using a charcoal grill for cooking chicken wings:
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Flavor – Charcoal grilling adds a rich, smoky taste you just can’t replicate on a gas grill or in the oven. As the wings cook over the hot coals, the smoke permeates the meat, taking the flavor to the next level
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High heat – Charcoal grills can reach much higher temperatures than gas grills, often over 700°F. This searing heat helps render the fat under the skin, making the wings extra crispy.
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Cost effective – Charcoal is an inexpensive fuel, especially when compared to propane. You can grill dozens of wings for just pennies.
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Traditional method – For grilling purists, managing a charcoal fire is part of the fun and satisfaction of outdoor cooking. The hands-on experience adds an element of skill.
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Versatile – Charcoal grills allow for both direct and indirect cooking. You can sear the wings over the coals first, then move them to a cooler part of the grill to finish cooking. This gives you more control.
Average Cooking Time on a Charcoal Grill
Most chicken wings take 20 to 30 minutes to fully cook on a charcoal grill. However, cooking time can vary considerably based on a few factors:
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Grill temperature – The hotter the grill, the faster the wings will cook. A very hot charcoal grill above 500°F may only need 15 minutes. A lower temperature of 350°F will require closer to 30 minutes.
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Wing size – Jumbo wings and drumettes will need a few more minutes than smaller wings or wing flats. Larger pieces retain more heat.
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Bone-in or boneless – Boneless wings cook much faster, while bone-in will take longer for the heat to penetrate to the meat.
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Direct vs indirect heat – Cooking directly over the coals will be faster than using indirect heat. But you risk burning the exterior before the inside cooks through.
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Marinated or not – Marinated wings may require slightly longer cooking time because the sauce acts as an insulator.
Step-By-Step Guide for Charcoal Grilled Wings
Follow this simple process for fail-proof wings every time you fire up the grill:
1. Prepare the Wings
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Choose fresh, meaty wings and pat dry. This helps them get crispy.
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For flavor, marinate for 30 minutes up to overnight. Try a simple mix of oil, vinegar, and spices.
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For convenience, you can buy wings already separated into flats and drumettes. Or purchase whole wings and cut them yourself.
2. Preheat the Charcoal Grill
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For best results, heat your charcoal grill to between 375°F and 450°F.
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Use a charcoal chimney starter and quality briquettes or lump charcoal.
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Create two heat zones – pile coals on one side and leave the other empty.
3. Cook the Wings
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Cook for 15 to 20 minutes over direct heat, flipping occasionally. This renders the fat and makes the skin crispy.
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Move the wings to indirect heat, close the lid, and cook for 8 to 10 more minutes until fully cooked through.
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Flip the wings every 5 minutes or so for even exposure.
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Use a meat thermometer to confirm they reach an internal temperature of 165°F.
4. Finish with Sauce (Optional)
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In the last 2-3 minutes of cooking, brush with your favorite sauce to allow it to caramelize but not burn.
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Try bold flavors like garlic Parmesan, spicy buffalo, or tangy bbq sauce.
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Let the wings rest 5 minutes before serving to allow juices to redistribute.
Tips for Perfectly Cooked Wings
It takes a little finesse to master grilling chicken wings over charcoal. Follow these pro tips for the best results:
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Don’t overcrowd the grill – leave space between wings for even cooking.
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Use indirect heat to cook through without burning the outside.
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Flip frequently – every 5 minutes or so. This prevents charring.
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Apply sauce at the very end to avoid burning or charring it.
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Let wings rest before eating for juicier meat.
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Use an instant read thermometer to check for 165°F doneness.
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Clean grill grates and coat with oil to prevent sticking.
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Soak wood chips for smoky flavor – try hickory, apple, or cherry.
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Leave lid off at first for crisping, then close to finish cooking.
Common Pitfalls to Avoid
It’s easy to make mistakes when grilling wings over charcoal. Watch out for these common issues:
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Charring or burning – usually from grilling over direct high heat too long.
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Rubbery skin – not cooking at high enough temperature to render the fat.
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Dry, overcooked meat – grilling for too long without checking temperature.
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Undercooked inside – not allowing enough time over indirect heat.
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Uneven cooking – overcrowding causes some wings to cook faster.
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Poor flavor – skipping a marinade or seasoning.
Perfectly cooked chicken wings requires balancing crispy skin and juicy meat. On a charcoal grill, expect wings to take 20-30 minutes at 375°F to 450°F. Cook over direct heat just until browned, then use indirect heat with the lid closed to finish cooking through. Flip wings frequently and use an instant read thermometer to confirm they reach 165°F internally. Employing this simple process will reward you with succulent, smoky wings worthy of any backyard gathering. Now get outside and fire up the grill!
The Direct Heat Phase
I’d say at a minimum your wings will need to be on the indirect heat for 45 minutes. An hour is better. They are hard to overcook. You could leave them on for two hours. Assuming your grill isn’t too hot, the wings will just get more tender because more of the fat will break down.
Before you move on, I’d recommend testing a wing to make sure it’s cooked through.
Now it’s time to toss with your sauce of choice. This might be a classic buffalo sauce or, in my case, this killer jerk rub.
After you’ve sauced the wings, stick them back on the grill, but this time on the direct heat.
As my friend Matt would say, “BLAST ‘EM!”
Don’t leave the grill while these are over the high heat. They can burn quickly. Use tongs to turn them pretty constantly. They shouldn’t need more than a few minutes to get nice and crispy.
Serve these right off the grill with your favorite dipping sauce and lots of celery and carrots.
If you’re not grilling wings this fall, you’re doing it wrong!
- 3 pounds chicken wings
- 2 tablespoons neutral oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- Blue cheese dressing, for serving
- 4 scallions, chopped
- 2 tablespoons onion
- 1 habanero pepper, seeded
- ½ inch peeled fresh ginger
- 2 cloves garlic
- 1 teaspoon dried thyme
- 1 tablespoon dried allspice berries
- 1 tablespoon honey
- 1 lime, juice only
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup neutral oil
- Note: If you’re using a dry rub for your wings, you can add the dry rub before you grill. If you are using a sauce or a rub with fresh herbs/spices, then cook the wings without it and add it during the sauce phase of the recipe below.
- If your wings are whole, cut off the tips and save them for chicken stock (or toss ’em). Cut the other part of the wings into the drumsticks and the flats. Toss the wings with a few tablespoons of oil, salt, and pepper. These are ready for the grill if you aren’t using a dry rub!
- Prepare your grill for indirect grilling. If you’re using a charcoal grill, heat a good amount of charcoals (enough for 2 hours of cooking) because you’ll need that indirect heat for quite awhile and then you’ll need the direct heat at the end. When your coals are hot, push them mostly to one side of your grill.
- If you’re using gas, just turn on one of your burners on medium-low (either the back or far side of the grill depending on your grill).
- Start wings on the coolest part of the grill (very indirect heat). Cover the grill and let the wings cook there for 20 minutes. Then rotate the wings and cook them for another 20 minutes. Do another rotation and another 15-20 minutes.
- The good news is that it’s almost impossible to overcook these wings. As long as they aren’t being exposed to direct heat, they will be fine. I’ve cooked mine over indirect heat for up to two hours with no problems.
- After your wings have cooked over indirect heat, they should be definitely cooked and fall-off-the-bone ready. Test one though to make sure! But, the skin will also be soggy still. After the wings come off the indirect heat, toss them some of the sauce or fresh rub you are using.
- Transfer the wings back to the direct, hottest part of the grill. Don’t leave! These will cook very quickly now. Keep turning the wings with tongs as they crisp up and get nice char marks. At most they should cook for 3-5 minutes over the direct heat. (If you’re using a gas grill, crank up your burner to high before doing this.)
- Serve finished wings with blue cheese dressing and carrots and celery.
How to Grill Chicken Wings
As a disclaimer, I have no idea how GW&T actually makes their wings. I actually think they might pre-bake them low and slow (like these) and then just finish them on the grill. If you’re not running a restaurant though, you can start and finish them on the grill.
The first thing you need to consider for grilled chicken wings is what sauce or rub you are using. If you’re using a dry rub only, you can rub your wings with it right from the beginning. If you’re using a sauce or a fresh rub (like the jerk rub I used in this post), you don’t want to add that until later or it’ll just burn.
So, in most cases, you want to just toss your wings with some neutral oil, salt, and pepper.
You can grill wings over charcoal or gas. Either way, the key is to make sure you have a section of your grill that is hot (like really hot) and a big section of the grill that is indirectly hot.
When I use gas, I’ll just turn one burner one medium-low. For charcoal, once your coals are going, just push them to one side of the grill. Make sure you light enough charcoal to keep the heat going for two hours.
The first step of grilling wings is just to slowly cook the wings over indirect heat. You don’t really have to worry about these much assuming your indirect area isn’t too hot.
Maybe rotate the wings from front to back every 20 minutes or so, but really they can just chill on the grill (close the grill to speed up the process).
The sauce/rub you use isn’t really important. Once you have the method down you can use anything.
I tried something new though and made a jerk rub for my wings. It was basically just lots of spices, scallions, garlic, ginger, and habanero peppers pulsed together.
It smelled SO GOOD.
How to Grill Chicken Wings on a Charcoal Grill Using the Indirect Method
FAQ
How long should you cook chicken on a charcoal grill?
How long do you cook chicken on the grill? It depends on the thickness of the chicken and whether it’s light, dark, or bone-in. Over medium-high heat, boneless breasts take about 10 to 16 minutes, drumsticks about 16 to 24 minutes, legs and bone-in thighs 20 to 30 minutes, and wings 16 to 22 minutes.
Do you grill chicken wings with lid open or closed?
Season your wings liberally with BBQ rub. Place them in a single layer on the grill and cook with the lid closed, turning them every 4 minutes. (Use an Extra Big & Loud Timer to keep track of the time.)
How long do you cook chicken wings on a grill?
Grill for 25-30 minutes, turning occasionally, until the chicken is golden brown, no longer pink, and the internal temperature is cooked through to 175°F (higher temperature for ease of getting off the bone). While the chicken wings are grilling, prepare the sauce by whisking together the hot sauce and melted butter.
Can you make buffalo chicken wings on a charcoal BBQ?
Want to make the perfect buffalo chicken wings on your charcoal BBQ? In this video, I’ll show you how to get crispy, juicy wings packed with bold, spicy flavors. Learn the right techniques to grill these wings to perfection and create a mouthwatering appetizer for your next BBQ! Deadly Texas floods: What were the warnings?
How long do you cook chicken on a grill?
Place them directly on the grill. Grill for 25-30 minutes, turning occasionally, until the chicken is golden brown, no longer pink, and the internal temperature is cooked through to 175°F (higher temperature for ease of getting off the bone).
How do you marinate chicken wings?
Step 1: In a large bowl, whisk together the oil, sugar, paprika, onion powder, garlic powder, salt, and pepper. Step 2: Add the wings and toss to coat, then refrigerate. Step 3: Remove the chicken wings from the marinade (letting any excess drip off) and discard any remaining marinade. Place them directly on the grill.
How do you cook smoked chicken?
The ultimate smoked chicken recipe. Place the whole chicken with the breast-side down on a cutting board. Using a sharp knife or kitchen shears, cut along the two sides of the backbone and remove it. Turn the chicken over and press it firmly down on the breast bone until the entire chicken lies flat. Pat the chicken very dry using paper towels.
How long do you let smoked chicken rest after cooking?
Let the Chicken Rest Post-Smoking: Resting allows juices in the chicken to redistribute throughout the meat. Please don’t skip this step! Flip the Chicken for Finishing: For crispier skin, flip the smoked whole chicken skin-side down over high heat in the heat zone for 2–3 minutes at the end.