How To: Grill Chicken Wings Part 3
OVERVIEW:
Crispy on the outside, juicy on the inside — that’s the goal with grilled chicken wings. This guide walks you through seasoning, grilling, and even an optional steaming trick to get wings that are tender all the way through.
Whether you’re cooking for game day or just craving something with a good char, Royal Oak lump charcoal gives you the clean, consistent heat you need to nail it every time.
YIELD:
4–5 servings
PREP TIME:
15 min.
COOK TIME:
95 min.
TOTAL TIME:
105 min.
Fuel
- Royal Oak® 100% All Natural Hardwood Lump Charcoal
- Royal Oak® Tumbleweeds Natural Fire Starters
Equipment
- Charcoal Grill
- Charcoal Chimney Starter
- Instant-Read Meat Thermometer
- Grill Brush
- Long-Handled Tongs
- Aluminum Pan with Foil (for steaming)
STEPS
Step 1: Prepare the Wings
Pat the chicken wings dry and season them with your favorite dry rub or marinade. Drying the skin first helps it crisp up better on the grill.
Step 2: Preheat the Grill
Light the charcoal and wait for it to turn gray. Spread the coals in an even layer, oil the grill grates to prevent sticking, and preheat to medium-high heat, around 400°F.
Step 3: Place the Wings on the Grill
Place the chicken wings on the grill grates directly over the charcoal.
Step 4: Grill and Check Doneness
Cook the wings for about 15-20 minutes, flipping every 5 minutes. Use a meat thermometer to check the internal temperature — wings should reach at least 165°F.
Step 5: Steam for Extra Tenderness (Optional)
Pro tip: place the wings in a pan, cover with foil, and let them steam for 15-20 minutes to make them more tender. Then take the wings out of the pan and let any sauce caramelize on the grill.
Step 6: Rest, Serve, and Enjoy
Once the wings are cooked to your desired level of doneness, remove them from the grill and let them rest for about five minutes. Serve with your favorite dipping sauce and enjoy.
PRO TIPS
Pat the wings dry before seasoning.
Removing excess moisture helps the skin crisp up better on the grill.
Don’t overcrowd the grates.
Giving wings some space helps them cook and crisp more evenly.
Flip regularly for even color.
Turning the wings periodically helps prevent burning on any one side.
Check temperature, not just time.
A meat thermometer is the most reliable way to confirm the wings are fully cooked, since grill heat and wing size can vary.
Let the wings rest briefly before serving.
A short rest helps them stay juicy instead of releasing all their moisture right away.
FAQs
Why pat the wings dry before seasoning?
Removing surface moisture helps the seasoning stick better and helps the skin crisp up more on the grill.
Why does the internal temperature need to reach 165°F?
165°F is the standard minimum safe internal temperature for cooked poultry, so it’s the target to check for regardless of grill type or cooking method.
Is the steaming step required?
No — it’s an optional technique to help make the wings extra tender. Wings can also be grilled straight through without this step.
Can I use a gas grill instead of charcoal?
Yes — the same general approach applies. The main difference will be in flavor, since charcoal tends to add more smokiness.
When should I add sauce to the wings?
Sauce is generally added toward the end of cooking so it has a chance to caramelize on the grill rather than burning from too much time over direct heat.
Can I season or marinate the wings ahead of time?
Yes — seasoning or marinating in advance and keeping the wings refrigerated until you’re ready to grill is generally fine and can help with timing.
