Pat the wings dry

Use paper towels to blot off any excess moisture from the chicken wings. This helps them crisp up beautifully on the grill.

Pro Tip: Moisture is the enemy of crispiness—dry wings = crispier skin.

In a large mixing bowl, add the wings, olive oil, salt, pepper, garlic powder, smoked paprika, onion powder, and chili powder (if using).

Use your hands or tongs to toss everything until the wings are evenly coated.

Set your grill to medium-high heat

Aim for about 375°F to 400°F. This gives you that balance of a good sear without burning the wings.

Once hot, use a grill brush to scrape off any residue. Lightly oil the grates using a paper towel dipped in oil and held with tongs.

Pro Tip: Oiling the grates prevents sticking and gives you a cleaner flip.

Arrange the wings in a single layer over indirect heat (off the flame or coals). Leave space between each wing for even cooking.

Cover and cook for 20–25 minutes

Close the lid and let them cook, flipping every 5–7 minutes. This allows the wings to cook through without burning.

After they’re mostly cooked through, move them over direct heat for 3–5 minutes per side to crisp and char the skin.

Pro Tip: Keep a close eye here—this is where they can go from golden to burnt fast!

Check doneness

The internal temperature should hit 165°F. If you don’t have a thermometer, cut into one—it should be juicy with no pink in the center.

In a small bowl, mix melted butter, hot sauce, and honey. Stir until smooth.

Once off the grill, add the wings to a clean bowl and pour the sauce over them. Toss to coat thoroughly.

Let them rest for a couple of minutes

This helps the juices settle, and the sauce sticks better.

Plate and garnish (optional)

Serve them on a large platter and garnish with chopped parsley, green onions, or a sprinkle of extra smoked paprika for flair. Add a side of ranch or blue cheese dip if you like.