Adding this one ingredient to your dry rub will give you perfectly crispy grilled chicken wings without adding any oil or fat.

Platter of crispy chicken wings with carrots and celery.

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What makes chicken wings crispy?

When we enjoy extra-crispy wings at restaurants, they’re almost always deep-fried. Some BBQ restaurants even fry wings after smoking them just to get that irresistible crunch.

Most of my grilled wings recipes are crispy by nature because they’re grilled at a higher temperature. That high heat helps render the chicken skin fat.

Another way to avoid chicken with soggy skin is to use a starch to dry out the moisture before it hits the grill. This cooking method is an overnight process, but it creates the best crispy grilled chicken wings.


Ingredients for crispy chicken wings with baking powder.
  • Chicken Wings: This recipe calls for 2 pounds of wings. That’s either 8-10 whole chicken wings or about 24 party wings.
  • Baking Powder: Baking powder is a combination of baking soda and a drying agent like starch.
  • Chicken Rub: You can use my homemade dry rub for chicken wings or create a combination of kosher salt, black pepper, garlic powder and onion powder.

See the full recipe card below for servings and a full list of ingredients.

How to grill crispy chicken wings

  1. STEP ONE: Remove the wings from the packaging and pat dry with a paper towel.
patting a chicken wing dry with a paper towel.
  1. STEP TWO: Combine the baking powder with your chicken rub.
Crispy chicken wing rub in bowl next to wings.
  1. STEP THREE: Place wings on a baking sheet in a single layer. Sprinkle the chicken rub on both sides of the wings. Let them rest uncovered in the refrigerator skin side up for about 8 hours or overnight.
PRO TIP: As the wings rest in the refrigerator, the baking powder will absorb the excess moisture in the chicken skins. This process will help the skins render and get crispy as they grill. 

Chicken wings cook differently depending on the type of grill you’re using. For the best results, heat your grill to 350F degrees with an indirect heat zone.

On a gas grill, the wings will take about 30 minutes to cook. You can either cook them on the warming rack, which is my preference. Or, you can turn one burner on and cook them on the side of the grill where the burner is off.

On a pellet grill or charcoal grill, they will take 1 hour to cook. For a pellet grill, I recommend using an upper rack if you have one. For a charcoal grill, use an upper rack, a deflector plate or push the coals to one side.

  1. STEP FOUR: Place wings on the grill grates over indirect heat with the skin side down. By placing the skin down, the chicken fat will render and bake help bake the skins.
Crispy chicken wings on grill skin down.
  1. STEP FIVE: Halfway through the cooking process, flip the wings over so the skin is up. Continue grilling until the internal temperature of the chicken reaches 195-205F degrees.
Crispy chicken wings on grill skin up.
PRO TIP: Use a meat thermometer to check the internal temperature of the meat. Be sure you don't hit the bone. 

How to serve crispy chicken wings

I don’t recommend saucing these wings. Just look at that closeup. You’re going to want to enjoy every crispy bite of that skin. Adding sauce will soften it.

Platter of crispy chicken wings with carrots and celery.

However, you can serve a dipping sauce, like buffalo sauce or BBQ sauce, on the side. One of my favorite sauce combos is a drizzle of honey and splash of hot sauce.

Pile the tasty wings on a platter with celery sticks and carrots and a side of ranch dressing and blue cheese dip.

Platter of crispy chicken wings with carrots and celery.


Store leftover chicken wings in an airtight container in the refrigerator for 3-4 days. Unfortunately, once you refrigerate them, the moisture from the juicy chicken meat will soften the skins. To try to regain crispiness, reheat them in an air fryer.

GCG Pro Pitmaster Tips

  • Mix baking powder with your chicken rub
  • Let the rub rest on the chicken in the fridge overnight
  • Start by grilling the wings skin side down; then flip
  • Cooking wings varies by grill type; read the post to learn more about this

Frequently Asked Questions

How do you make chicken wings crispy on the grill?

There are several ways to make chicken wings crispy on the grill. You can cook them over high, indirect heat. You can add oil before adding your rub. Or you can try this method, which uses baking powder to dry out the skins.

Should you oil wings before grilling?

You can oil your wings before you grill them, but not with this recipe. To get the crispiest wing, you want the skins to be very dry before they hit the grill.

Should I use baking powder or baking soda to make crispy wings?

Use baking powder mixed with your chicken rub. Baking powder includes baking soda, but it is also made with a drying agent like starch. One easy way to remember this is that powder starts with a P and so does poultry.

Chicken Wings Guide. how to cook wings on different types of grills. proper internal temp for the perfect wing. secrets for crispy skin without frying.

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4.24 from 92 votes

Crispy Grilled Chicken Wings

The secret ingredient and method to crispy grilled chicken wings.
Prep Time: 8 hours
Cook Time: 30 minutes
Total Time: 8 hours 30 minutes
Servings: 4


  • 8-10 full chicken wings
  • 1 1/2 tsp baking powder
  • 2 tsp kosher salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp black pepper


  • Dry: Lay some paper towels on a sheet pan. Place the wings on the paper towels and pat dry.
  • Season: Combine the baking powder, salt, garlic powder, onion powder and pepper. Remove the paper towels. Spread the wings in a single layer and sprinkle on all sides with the seasoning.
  • Refrigerate: Place in the refrigerator uncovered for about 8 hours.
  • Heat Grill: Heat your grill to 350F degrees with an indirect heat zone.
  • Gas Grill: To cook on a gas grill, turn half of your grill burners to medium-high heat*. Leave the other half of the burners off. Place the wings skin side down onto the side of the grill that is turned off (the indirect heat). Cook for 15 minutes. Flip and cook for 15 more minutes.
  • Pellet Grill: Set your grill to 350F degrees. Place the wings skin side down on the upper rack of the grill. Grill for 30 minutes. Flip. Grill for 30 more minutes.
  • Charcoal Grill: Light your coals. Once they're ashed over, push them to one side of the grill. If you're cooking on a ceramic cooker like a Big Green Egg, add the diffuser plate. Place the wings over indirect heat. Grill for 30 minutes. Flip. Grill for 30 more minutes.
  • Final Temp: The wings are ready when the internal temperature measures between 195-205F degrees.


If you want to use a pre-made chicken wing rub, combine 1 1/2 teaspoons of baking powder with every 2 tablespoons of rub. 
Gas grill temperatures can vary greatly. You may find that you need to set your burners to low to get your grill down to 350F degrees. Use the grill’s thermometer to help guide you. 


Calories: 219kcalCarbohydrates: 1gProtein: 17gFat: 15gSaturated Fat: 4gCholesterol: 74mgSodium: 1234mgPotassium: 209mgVitamin A: 140IUVitamin C: 0.7mgCalcium: 33mgIron: 0.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: American
Did you try this recipe?Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

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Hey BBQ Family

I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and top 10 category finishes. I’m an expert grill reviewer for BBQ Guys, and I have appeared on the Food Network and Ninja Woodfire Grill infomercials. I established this website in 2015 to share my BBQ tips and recipes.

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Recipe Rating


  1. I would I cook on a charcoal grill since I’m not able to adjust temp with the turn of a knob like a gas grill? Thanks!

  2. Hi Christie;

    Would the amount of Kosher salt be considered to be enough to constitute a dry brine? Gonna try these tomorrow…


  3. Made a pound of these tonight!!
    They were awesome and such easy ingredients!!
    Definite Winner!!
    Thank you!!

  4. made these tonight for the first time and they are perfect! Do you have recipes for dipping sauces for these?

  5. Christine – thanks for the pellet tips. I recently tried this recipe and am certain this is what I will use in the comp. I think once I get it dialed in it will be very competitive.

    I may cut back a touch on the baking powder since it did not all cook off on the finished product on the first run. Other than that, the skin was close to spot-on!

    Thanks again!
    Steve @ PoppyTeeBBQ

  6. I have entered a wing-fest in Mid August and am thinking of doing this (or a variation of) for the comp. I will not have refrigerator access at the site that I know of. If I do, I don’t think I’ll have 8 hours worth. Any suggestions on how to adapt?

    1. Also, I’ll be competing with a pellet smoker, not a gas grill as the recipe indicates. Any tips in that direction would be appreciated.

    2. Place the wings in the cooler uncovered for as long as you can. Since you’ll be using a pellet, crank the heat up to 450 or so. If time allows, I would smoke them at 225 for an hour or so first, and then crank up the heat. Good luck.

  7. Please address the typo in the recipe:

    8-10 full chicken wings
    2 baking powder
    2 tsp kosher salt
    1 tsp garlic powder
    1 tsp onion powder
    1/2 tsp black pepper

    We need units for the baking powder, Cheers!

    1. Sorry about that. I have fixed the error. You’ll need 2 teaspoons of baking powder for this recipe.