Crispy Grilled Chicken Wings
Prep time: 
Cook time: 
Total time: 
Serves: 4-8 servings
gluten-free, dairy-free, egg-free, nut-free, paleo. Keto, AIP, FODMAP and whole30 - friendly (depending on seasonings and sauces)
  • 2-5 lb organic chicken wings, cut into two pieces - drumstick and wing*
  • Terra Delyssa Extra Virgin Organic Olive oil
  • Course Sea salt and freshly ground black pepper
  • Dry rub or seasoning, if using (see above for suggestions)
  • Sauces, if using (see above for suggestions)
  1. Preheat your grill to hot. All the burners. Close the cover to allow to heat up. Rinse and pat dry the wings.
  2. Drizzle the wings with olive oil and coat evenly on all sides.
  3. Season with sea salt and black pepper.
  4. Evenly sprinkle the wings with dry rub or seasoning, if using (adjust salt as needed)
  5. Turn off center two burners (or 1, depending on grill). Leave outside burners set to hot. Place wings on the hot grill over center burners (that should be off) and/or on top shelf rack. Note the wings on the top rack will cook faster. Close the grill.
  6. At no time should the wings ever be over direct heat/flame. We are indirect cooking them.
  7. Check the wings at 15 minutes, just to be sure there are no wings too close to the direct flame, you can move around as needed if some get more heat, but don't flip yet. At this point the wings should still look somewhat pale, but not raw.
  8. Check again at 30 minutes. At this point the top of the wings should have a nice, very light brown color. Flip all the wings over, the bottoms should be golden brown. Any wing that you can't pick up (stuck to the grill still) these may need another 5 minutes or so.
  9. Check the wings at 45 minutes. Just to be sure nothing is getting too much heat. Swap any around as needed, if some are getting too much.
  10. At 1 hour, have a medium sized bowl ready. Remove the wings in groups of 4-8. Place into the bowl and drizzle with a small amount of olive oil. Add any seasoning or sauces. Shake well to coat.
  11. Place the coated wings on the top rack. If your grill doesn't have a top rack, place back in the center of the grill where the burners are off. Continue with remaining wings until all are sauced/seasoned and added back to the grill.
  12. If all the wings are on the top rack turn on all burners to high. (If not, leave offthe burners where the wings are) close the cover and in increments of 3-5 minutes, check the wings you are cooking until desired crispness is achieved. Remove from the grill, season as needed and serve.
I always recommend sourcing pasture-raised chicken, from a local farmer, if you can. Organic is next best.
We have our butcher leave the wing tip on the two piece wing bone, because Mark loves the crispiness.
The amount of wings that you can cook at once will depend on your grill size, as you can't load up and crowd the grill with this cooking method. We find that 5lbs is the max on our standard sized-grill. This is with some wings on the top rack and some on the center of the grill.

Lemon Pepper Wing: when the wings come off the grill to be served, we add a little fresh lemon juice and zest.
Recipe by Tasty Yummies at