Spicy Grilled Chicken Wings

Spicy grilled chicken wings recipe

The Spruce / Victoria Heydt

Prep: 10 mins
Cook: 25 mins
Total: 35 mins
Nutrition Facts (per serving)
7159 Calories
420g Fat
3g Carbs
788g Protein
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Nutrition Facts
Amount per serving
Calories 7159
% Daily Value*
Total Fat 420g 539%
Saturated Fat 117g 586%
Cholesterol 2511mg 837%
Sodium 2380mg 103%
Total Carbohydrate 3g 1%
Dietary Fiber 1g 5%
Protein 788g
Calcium 445mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Ever since the popularity of Buffalo chicken wings hit bar menus and Sunday football spreads, a variety of recipes have burst onto the scene. From hot and spicy to sweet and saucy, and deep-fried to oven-baked, chicken wings have secured their own culinary category. Sometimes it is good to go back to the basics, and that's where this recipe comes in. These are simple chicken wings, rubbed down with a few spices to give them a kick, and grilled until crispy and cooked through. Feel free to adjust the amount of cayenne to vary the heat. Serve with blue cheese dressing and carrot and celery sticks.


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  • 1 tablespoon garlic salt
  • 1 tablespoon cayenne pepper
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon dried oregano
  • 24 whole chicken wings

Steps to Make It

  1. Gather the ingredients. 

    Ingredients for chicken wings
    The Spruce / Victoria Heydt
  2. Take the whole chicken wings and flip the tips around, tucking them in so they don't burn.

    Chicken wings
    The Spruce / Victoria Heydt
  3. Combine the spices in a large resealable plastic bag.

    The Spruce / Victoria Heydt
  4. Toss the chicken wings in the bag with the spices to coat. Let sit in the refrigerator for 15 to 20 minutes.

    Chicken marinating
    The Spruce / Victoria Heydt
  5. Preheat the grill to medium-high heat and set up for indirect grilling.

  6. When hot, place the chicken wings over the direct heat for 5 minutes, turning frequently.

    Grill chicken
    The Spruce / Victoria Heydt
  7. Move the wings to the indirect (cooler) side and grill, turning once, and continue grilling until done (you want an internal temperature of 175 to 180 F). This should take about 20 to 25 minutes. Watch closely to prevent burning.

    Move the wings to side
    The Spruce / Victoria Heydt
  8. Remove the wings from grill and serve immediately.

    Serve spicy chicken wings
    The Spruce / Victoria Heydt


  • Internal temperature of the chicken wings should be 175 to 180 F, for food safety purposes.

Buying Raw Chicken Wings

Chicken wings—which are made up of the wing flat and wing drummette—are sold two different ways: whole or cut into sections. Whole wings mean that the wing flat is connected to the drummette, and some still have the wing tip still attached. A package that has been cut up will have the flats and drummettes separated, and there will not be any wing tips. Whole wings are the more affordable choice, but the parts will need to be separated either before cooking (by the cook), or after they are done (by either the cook or the eater). If you have a good set of kitchen shears the process is not that daunting, but it is time-consuming. Although you will pay more for the pre-cut wings, you do save time and effort in the long run.

Other Grilled Chicken Wing Recipes

Although the original recipe for Buffalo chicken wings is deep-fried, they are also wonderful when grilled. You can simply combine melted butter with Frank's Hot Sauce, or make your own spicy mixture, and then marinate the wings for a few hours before grilling. But Buffalo can't take all of the credit for the flavorful chicken wing as an appetizer; sticky wings have been on Chinese menus for years. Try a recipe for grilled Chinese wings using soy sauce, garlic, ginger, and Chinese five-spice powder.