Chicken wings are a staple snack and appetizer for many. Their crispy skin, tender meat, and saucy coating make them a favorite at parties, sporting events, and barbecues. But knowing how long to barbecue chicken wings so they come out perfectly cooked requires some technique and patience. Here is a detailed guide to achieving the ideal doneness when grilling your chicken wings.
Introduction to BBQ Chicken Wings
Chicken wings are one of the most popular barbecue and finger foods. Their small size makes them perfect for eating with your hands, and they pack a lot of flavor. Wings consist of three parts – the meaty drumette, the wingette which has less meat, and the wing tip.
Chicken wings have a high fat content which prevents them from drying out during cooking. The skin becomes crisp and seasoned from dry rubs or sauces, while the interior stays juicy when done right. Cooking wings over a live fire from barbecuing caramelizes the skin and infuses a delicious smoky flavor.
There are a few keys to remember when barbecuing chicken wings:
- Cook low and slow – Chicken wings shouldn’t be cooked over high, direct heat which dries them out. Use a lower temp and indirect heat.
- Season ahead of time – Letting the wings marinate in a dry rub or wet marinade amps up the flavor.
- Sauce towards the end – Brushing on sauces too early will just make them burn. Wait until the end to glaze.
- Get crispy skin – Rendering the fat under the skin is crucial for getting that desired crunch.
Follow these guidelines along with the proper cooking times outlined below, and you’ll master how to make irresistible barbecued chicken wings every time.
How Long Does it Take to Grill Chicken Wings?
Chicken wings typically take about 60-90 minutes to fully cook when barbecuing. However, a lot depends on the cooking technique, temperature, and size of the wings. Here are more precise timelines:
Indirect Low Heat (250°F – 325°F)
This classic barbecuing method uses indirect heat to gently cook the wings evenly without burning. Cook times are:
- 60-75 minutes for whole chicken wings
- 45-60 minutes for wingettes or drumettes
The longer, slower cook time allows the connective tissue in the wings to fully break down into gelatin. This keeps the meat incredibly moist and tender. Flip the wings once halfway through.
High Direct Heat (350°F – 450°F)
You can also cook wings using the direct grilling method over higher heat. Cooking times are faster:
- 25-35 minutes for whole chicken wings
- 20-25 minutes for wingettes or drumettes
The wings will need to be flipped frequently to prevent charring. Get a nice sear on the outside while ensuring the interior cooks through. Brush with sauce only in the last 5 minutes.
Oven Baked
Baking wings in the oven is easier for larger batches. Bake at 425°F:
- 45-60 minutes for whole wings
- 35-45 minutes for wingettes or drumettes
Make sure to line baking sheets with foil or parchment. You may also Want to use a baking/cooling rack to allow airflow and prevent steaming.
Air Fryer
An air fryer makes super crispy wings in a short amount of time. Cook at 400°F:
- 15-20 minutes for whole wings
- 10-15 minutes for wingettes or drumettes
Shake the basket halfway through cooking to ensure even browning. Mist the wings with oil for a crisper skin.
Deep Fried
Deep frying at 375°F yields ultra crispy wings with juicy meat:
- 10-14 minutes for whole wings
- 8-12 minutes for wingettes or drumettes
Frying in small batches is key to preventing the oil temp from dropping too much. Drain on paper towels before tossing in sauce.
Instant Pot
Use the pressure cooking function on the Instant Pot:
- 12-15 minutes with a 10 minute natural pressure release for whole wings
- 10-12 minutes with a 10 minute natural release for wingettes or drumettes
The wings will be fall-off-the-bone tender and ready for saucing.
Factors that Affect Chicken Wing Cooking Time
There are a few factors that can alter just how long it takes to cook chicken wings. These include:
Wing Size
Larger, meatier whole wings will naturally take longer to cook than smaller wingettes or drumettes. Be sure to adjust the cooking time up or down accordingly.
Temperature
Higher temperatures will cook the wings faster, while lower indirect heat requires more time for the inside to finish cooking without burning the outside.
Method
The various cooking methods like grilling, frying, baking all impact total cook time. Track cooking times carefully based on the technique.
Amount of Wings
When cooking a large batch of wings, moisture released will lengthen the time needed. Cook smaller batches for more accurate estimates.
Frozen vs. Thawed
Frozen wings will take significantly longer to cook than thawed. Make sure frozen wings are fully defrosted before cooking.
How to Tell When Chicken Wings are Done
It can be tricky to determine exactly when barbecued chicken wings are fully cooked but not overdone. Here are some signs to look for:
Meat Texture
Poke a wing with tongs or a fork. The meat should feel firm. If still squishy, they need more time.
Skin Crispiness
The skin should be browned, slightly charred, and crispy. It will snap when bent rather than seeming flabby.
Inside Color
Cut into one wing to check its internal color. Meat should be white throughout, not pink. Juices should run clear.
Temperature
Take the temperature with a meat thermometer inserted into the thickest part of a wing without touching bone. It needs to reach 165°F-175°F.
Time
Refer back to the recommended grill times for whole wings vs. drumettes or wingettes. Adhere to those approximate cook times.
Loosening
Wings are finished when the meat has shrunk back from the ends of the bones slightly. This signals they are cooked through.
Trust your senses – seasoned barbecued chicken wings are impossible to resist when perfectly done. Just be patient, use a cooking thermometer, and enjoy!
Seasoning and Saucing Chicken Wings
One of the best parts about barbecued chicken wings is all the flavor options. Here are some tips for seasoning and saucing wings:
Dry Rubs
Coat raw wings in a blend of spices, salt, pepper, sugar, and herbs. Let sit to absorb flavors before grilling.
Marinades
Soak wings anywhere from 30 minutes to overnight in a wet blend of seasonings, oil, acid, and aromatics.
Brines
A saltwater brine keeps the wings super moist and seasoned throughout. Chill in brine 1-2 hours before cooking.
Sauces
Toss cooked wings in sticky, finger-licking sauces. Apply only in the last 5-10 minutes to avoid burning.
Glazes
Make a sticky glaze with honey, juices, jams, and spices. Brush over wings during last half of cooking time.
Get creative and come up with your own signature blends! Guests will dig into wings layered with complex flavors.
Grilled Chicken Wing Recipes
Here are some amazing barbecued chicken wing recipes to try out on the grill:
Simple Seasoned Wings
Coat the wings in olive oil, salt, pepper, garlic powder, paprika, and chili powder. Grill using indirect heat for one hour, flipping occasionally.
BBQ Chicken Wings
Marinate wings in a sauce of barbecue sauce, brown sugar, Worcestershire, mustard, and spices. Grill indirectly 45-60 minutes.
Honey Sriracha Wings
Toss cooked wings in a spicy glaze of sriracha, honey, lime juice, cilantro, and garlic. Grill last 5 minutes.
Jerk Chicken Wings
Marinate wings in a spicy jerk paste up to 24 hours. Grill until charred and caramelized.
Korean BBQ Wings
Marinate in a Korean barbecue sauce of chili paste, soy sauce, honey, and sesame oil. Grill, then sprinkle with sesame seeds.
Maple Buffalo Wings
Fry or bake wings, then toss in a tangy maple buffalo sauce of hot sauce, maple syrup, and butter.
The options for seasoning and sauces are endless. Get creative with global spice blends and flavor combos!
Cooking Tips for Perfect Wings Every Time
Follow these top tips for getting the best results when making barbecue chicken wings:
- Let wings sit out for 30 minutes before cooking – This helps them cook more evenly.
- Pat wings dry before seasoning – Wet wings won’t absorb a dry rub as well.
- Use indirect heat – This prevents burning from direct exposure to flames.
- Arrange wings in a single layer – Overcrowding prevents crisping and even cooking.
- Flip halfway through – Ensure both sides get evenly cooked.
- Check temperature – Use an instant read thermometer to guarantee doneness.
- Give time before saucing – Only sauce wings at the very end of cooking so the sugars don’t burn.
- Toss wings in sauce – Evenly coating each wing maximizes flavor in every bite.
- Let rest 5 minutes before eating – Allowing them to rest helps keep juices locked in.
Follow these steps, and you’ll yield tender, juicy wings encased in crispy skin that are coated in sticky, delicious sauce.
Grilling Problems and Solutions
Having trouble getting your chicken wings just right? Here are some common issues and how to fix them:
Wings Sticking to Grate
- Oil the grill grates – Brush with high smoke point oil before putting wings on.
- Use wider grill grates – Narrow grates increase sticking chances. Wider ones allow wings to crisp up.
Wings Burning
- Don’t use direct high heat – Cook over indirect low heat around 300-375°F.
- Cook further from heat source – Move wings to outer grill area, not right over flames.
Wings Raw Inside
- Increase cook time – Refer to times listed above. Whole wings may need upwards of 60-75 minutes.
- Use meat thermometer – This ensures the interior reaches safe temp of 165°F.
- Turn down heat – Lower temp prevents outside from overcooking before inside is done.
Wings Dried Out
- Don’t overcook – Remove from grill once skins are crispy and meat is 165°F.
- Use bone-in and skin-on – This keeps moisture locked in better than boneless.
- Brush sauces on at end – Saucing too early makes sugars burn and wings dry out.
Skin Not Crispy
- Render out fat first – Cook over indirect heat to slowly render fat before crisping skin over direct heat.
- Pat wings dry – Ensure they are dried off before seasoning and grilling for crisper skin.
- Finish over higher heat – At the end, move wings over direct heat to crisp up the skin.
Perfectly barbecued chicken wings may take some finesse, but proper technique will have everyone devouring them up in no time. Just be sure to serve plenty of napkins!
Frequently Asked Questions
What is the best way to cook chicken wings?
Chicken wings come out great prepared by grilling, baking, air frying, deep frying, or pressure cooking. Grilling over indirect heat renders fat slowly for tender meat and crispy skin. Deep frying makes ultra crispy wings but requires temperature control.
Should you flip chicken wings when grilling?
Yes, you should flip wings at least once, preferably halfway through the cooking time. This ensures even cooking on both sides so they brown properly without burning.
What temp should cooked chicken wings be?
Chicken wings are safe to eat and fully cooked once they reach an internal temperature of 165°F-175°F. Use an instant read meat thermometer to verify doneness.
How do you keep chicken wings from drying out on the grill?
- Cook over indirect low heat rather than direct high heat
- Season and marinate wings to boost moisture
- Avoid overcooking by removing once crispy and 165°F
- Brush with sauces only at the end to prevent burning
Can you grill frozen chicken wings?
It is safest to thaw frozen wings overnight in the fridge before grilling. Attempting to grill them while frozen runs the risk of the outside charring before the inside thaws.
What sauce goes best with grilled chicken wings?
Classic buffalo, barbecue, honey sriracha, and Korean barbecue sauces all pair amazingly with grilled wings. Get creative and make your own signature sauce too!
How should you prepare chicken wings for grilling?
Pat the wings dry, then coat evenly in a dry rub, marinade, or seasoning blend. Allow to sit at least 15 minutes but preferably overnight. Oil grill grates before cooking. Grill over indirect heat, flipping once.
Get Perfectly Cooked BBQ Chicken Wings Every Time
Learning how long to barbecue chicken wings so they turn out tender and juicy on the inside with crispy, saucy skin is easy with the right techniques. The key is using indirect heat around 300-375°F and cooking for 45-75 minutes depending on size. Rubs, marinades and glazes infuse flavor, while saucing at the end prevents burning.
Armed with these fool-proof tips, you’ll serve up expertly grilled wings time and time again. Impress guests at your next cookout with arrays of seasoned, finger-licking chicken wings. Just be prepared for requests for the recipes!