Easy Chicken Wings on a Blackstone Griddle

I absolutely love chicken wings on the griddle.

The wings develop a beautiful char on all sides, and they cook quickly and evenly without any of the hassles associated with a charcoal grill.

There are numerous sauces and flavors that you can combine to make every batch unique. One of my favorite options for a quick weeknight dinner is to finish the grilled wings with store-bought BBQ sauce.

Chicken wings on the Blackstone griddle

Ingredients you’ll need

• Chicken wings
• Seasoning – Kosher salt and black pepper.
• Olive oil
• BBQ sauce

Equipment you’ll need

• Griddle
• Knife
• Instant read thermometer
• Tongs

How to make chicken wings on the Blackstone

It’s a very similar process to cooking wings on a grill, but the griddle provides a nice, even surface to cook on, allowing your wings to cook faster and achieve a nice char.

1. Prep

If you purchased chicken wings already split into wingettes and drumettes, you can skip this step – but there is a good chance that your grocery store carries whole chicken wings.

While you can cook and eat them whole, separating them and removing the wing tip is popular because it makes them easier to cook, serve, and eat!

You want to find the joint between the wingette and drumette (flat and drum) and press down firmly to separate them. Then, clip off the wing tip, and you’re ready to go.

2. Season

When it comes to seasoning wings, the possibilities are endless. You can use whatever seasoning or chicken rub you prefer, but I kept it simple with a little bit of salt and pepper because I’m using a bold sauce.

A great way to season wings is to place them in a bowl with your seasoning and give them a good shake until they are well-coated.

3. Fire up the griddle

I know the recipe says Blackstone wings but if I’m being totally honest I used my Weber Griddle because I left my Blackstone at my parent’s house. Any griddle or flat-top style grill will work.

Preheat the griddle to medium heat for about 15 minutes so the flat top is nice and hot.

Once preheated, you can drizzle a bit of olive oil. It will help ensure your wings don’t stick to the surface and help the skin on the chicken get a little extra crispy.

4. The cook

Place your wings on top of the oil.

You’re going to let them cook for about 8-10 minutes per side. You can start checking the temperature with an instant read thermometer.

I recommend the ThermoWorks ThermaPen for accurately checking temperatures. It’s highly accurate and takes temp in less than a second, so you can quickly check a few of your wings to ensure they are cooked through.

Chicken wings are safe to eat at an internal temperature of 165˚F, but I prefer to let my wings get up to about 180˚F so they can get extra crispy on the outside while still being cooked on the inside.

Once your wings reach your desired temperature and crispiness, you can remove them from the griddle, ready to sauce.

5. Sauce

Use your favorite BBQ sauce or try one of our homemade sauces.

My favorite way to sauce wings is to transfer them to a mixing bowl, add the sauce, and give them a few good shakes to ensure they are well-coated. You can also add more sauce if you like your wings extra saucy!

Serve alongside ranch dressing or your favorite dipping sauce.

What to serve with chicken wings (besides napkins)

Wings can be enjoyed on their own as an appetizer or snack, but they also make a great main course when they are paired with your favorite sides.

Here are some of my favorite side dish recipes to serve with chicken wings:

• Southern Style Coleslaw
• Smoked Mac & Cheese
• The Best Pasta Salad for BBQ
• The Best Macaroni Salad for BBQ