Whether you're hosting a backyard birthday bash, tailgating on game day, gathering the neighbors for a summer cookout, or simply making an easy weeknight dinner, grilled chicken wings bring everyone to the table with sticky fingers and big smiles.
Cooking chicken wings on the grill
The key to perfectly crispy wings on the grill is simple. Prepare your grill for indirect heat. Tear a sheet of non-stick grill foil to cover half of your grill, then poke several drainage holes with a grill fork. Set the foil aside. Preheat the opposite half of your grill to medium (about 350°F). Pat your wings dry and season as desired. When you’re ready to start grilling, carefully place the grill foil on the indirect-heat side of the grill with the non-stick (dull) side toward the food and arrange the wings evenly, leaving enough space between them for heat circulation. Close the lid and grill for 45 minutes, or until the wings reach an internal temperature of 165°F, as measured with a meat thermometer.
How to grill chicken wings 2 ways
Grilling delicious wings can be done in two great ways! You can opt for indirect-heat grilling on foil or packet cooking, which saves time. Both methods make delicious wings, so you can choose whichever suits your mood or schedule.
Pat your wings dry thoroughly with paper towels. Place wings in a plastic bag or bowl, then toss with 1 ½ teaspoons of baking powder (not baking soda).
Step 2: Create a two-zone grill for indirect cooking
For non-stick grilling, line one half of the grill with a sheet of Reynolds Wrap® Grill Foil. Poke several holes in the foil with a grill fork to allow heat to circulate and the juices to drip. Set the foil sheet aside until you’re ready to grill the wings. Then, preheat the opposite half of the grill to medium (about 350°F).
Step 3: Grill over indirect heat
Place the foil on the indirect-heat side (the side without heat) with the non-stick (dull) side toward the food, then arrange the wings on it, leaving a little space between each wing. Close the lid and grill for 45 minutes, or until the wings reach an internal temperature of 165°F, as measured with a meat thermometer.
Step 4: Crisp the wings over direct heat (optional)
If you prefer really crispy wings, this step will give your chicken wing skin more bite. But if you’re satisfied with the crispness as is, you can skip this step. Once the wings are nearly done, increase the heat on the hot side of the grill to 425°F. Carefully transfer the wings to the hot, direct-heat side of the grill. Grill for 2 to 3 minutes per side, or until the skin is sufficiently crisp and charred and the wings reach an internal temperature of 165°F, as measured with a meat thermometer.
Step 5: Flavor with additional sauces and seasonings
Remove the wings from the grill and let them rest for five minutes, then toss them with your favorite sauces or seasonings. Enjoy your wings immediately. Once the grill is completely cool, carefully roll up the foil and discard it.1
Tip
If you want to infuse your wings with a smokier flavor, turn your gas grill into a smoker by adding pre-soaked wood chips in foil packets on the heated side of the grill.
Directions for foil packet chicken wings
For flavorful, delicious chicken wings ready in under 30 minutes, foil-packet chicken wings on the gas grill are your go-to for busy weeknights or weekends.
Step 1: Prepare your chicken wings
Thoroughly pat dry fresh or thawed chicken wings with paper towels.
Step 2: Toss with seasonings or marinade
In a bowl, toss the wings with seasonings or a marinade until evenly coated. Cover the bowl with plastic wrap and allow to marinate for 1 to 2 hours.
Step 3: Prepare chicken wing foil packets
Prepare your chicken wing foil packets by dividing the wings between two 16-inch sheets of Reynolds Wrap® Grill Foil with the wings touching the non-stick (dull) side of the foil. Carefully fold in the sides of the foil, keeping the wings centered. Roll or pinch the foil ends together to seal the packets. Discard any remaining marinade.
Step 4: Cook on a gas grill
Heat your grill to high (about 400°F) and carefully transfer the chicken wing foil packets to the grates. Grill for 20 to 25 minutes with the lid closed. Then, carefully remove the foil packets and let them rest for 3 to 5 minutes before opening. Ensure the internal temperature reaches at least 165°F as measured with a meat thermometer before serving with additional sauce or seasonings. Dispose of the foil in the trash.
Tip
Heading outdoors or looking for more easy cleanup meal ideas? Check our easy make-ahead foil pack meals for camping and grilling.
Preventing wings from sticking to the grill is easier than you think—and it makes cleanup so much easier, too. One simple trick is to line your grill grates with Reynolds Wrap® Grill Foil, which is non-stick and creates a protective barrier so the skin is less likely to cling or tear when you flip. The wings should be touching the non-stick (dull) side of the foil. You’ll want to make drainage holes in the foil with a grill fork. This way, you’ll still get great heat and flavor, just without the frustration. If you’re grilling directly on the grates, preheat the grill, then brush or wipe oil onto the hot grates (not just the wings). That little extra step helps create a naturally non-stick surface, so your wings lift off easily and stay perfectly crisp and intact.
If grilling over indirect heat and finishing over direct heat, it will take approximately 50 minutes—45 minutes over indirect heat and 5 to 6 minutes over direct heat
If grilling in a foil packet, about 20 to 25 minutes
Grilling chicken wings on a gas grill requires a two-step approach for the best flavor and texture. Start your wings at 350°F over indirect heat, which allows them to cook through gently and evenly without burning the outside. Once they’re nearly done, move them over direct heat at about 425°F to finish. This higher heat helps crisp the skin and adds that irresistible char. Keep an eye on them and turn as needed until they’re beautifully caramelized—just the way you like them.
