Easy Chicken Wings on a Blackstone Griddle

Cooking wings on the griddle is one of the easiest ways to prepare them. They cook evenly on all sides and get a beautiful char on every inch of the wing.
blackstone chicken wings

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I absolutely love chicken wings on the griddle.

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

There are so many sauces and flavors you can combine to make every batch unique. One of my favorite options for a quick week night dinner is to finish the grilled wings with store-bought barbecue sauce like our Smoke Kitchen Mustard BBQ Sauce. It’s smoky, tangy, and full of flavor, making it the perfect sauce for these Blackstone wings.

Chicken Wings on the Griddle

Ingredients you’ll need

Equipment you’ll need

How to Make Chicken Wings on the Blackstone

It’s a very similar process to cooking wings on a grill, but the griddle gives you a nice, even surface to cook on, so your wings will cook faster and get nice and charred.

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!

wing labelled with parts

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.

raw wingettes and drums on a plastic board
If you need a more detailed description of how to separate chicken wings, check out our article here.

2. Season

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

raw seasoned wings on a plastic board
You want to make sure that your wings are seasoned evenly on all sides so you get a good amount of flavor in each bite.

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.

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

Once preheated, you can drizzle on 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.

uncooked wings on the griddle

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 checking the temperature. It’s extremely 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.

cooked wings on the griddle

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.

a cooked wingette being held with tongs

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

5. Sauce

For these wings, I used the Smoke Kitchen Mustard BBQ sauce. It’s tangy, smoky, and full of flavor, making it the perfect sauce for wings.

smoke kitchen mustard bbq sauce with bowl of wings in the background

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 them alongside ranch dressing, blue cheese, or more of that tasty Mustard BBQ 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:

chicken wings on the griddle

Easy Chicken Wings on a Blackstone Griddle

Chicken wings cooked to crispy perfection and coated in mustard bbq sauce.
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Course: Appetiser, Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 397kcal
Author: Breanna Stark



  • Preheat your griddle to medium heat.
  • Split your chicken wings into drums & flats.
  • Season the chicken on all sides with salt and pepper.
  • Once your griddle is preheated, drizzle on the olive oil.
  • Place the chicken wings on top of the oil and let them cook for 8 to 10 minutes per side, then begin checking the temperature with an instant-read thermometer.
  • Allow the wings to cook until they reach 175˚F to 180˚F internal, then remove them from the griddle.
  • Transfer the wings to a large mixing bowl, add the Smoke Kitchen Mustard BBQ sauce on top, and toss until well-coated.
  • Serve immediately alongside ranch dressing or your favorite dipping sauce.


If you’re not sure how to split your chicken wings into drums and flats, check out our article ‘How to cut wings’.


Calories: 397kcal | Carbohydrates: 15g | Protein: 23g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 1330mg | Potassium: 284mg | Fiber: 1g | Sugar: 12g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 2mg
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