Fire up the griddle and break out the chicken wings, today I’m going to show you how to make delicious, Crispy Blackstone Chicken Wings right on the griddle!
Crispy Blackstone Griddle Wings Recipe
Chicken wings are one of the most popular foods for outdoor cooking. We make them all the time, and usually, we make a meal of them. There are a lot of great ways to make wings, Traeger Chicken Wings, Smoked & Fried Wings, Grilled Wings, Smoked Air Fryer Chicken Wings, 0-400 Wings, and so many more.
The method we are using today skips a lot of steps and goes straight to the griddle.
The griddle is a perfect place to make chicken wings. It gets nice and hot, you can drizzle oil over the top of the wings for a shallow fry, and griddles are just about everywhere these days. Campgrounds. Back patios. Backyard grill shacks. More popular than ever, and for good reason. You can make just about anything that you make on an indoor stovetop on a griddle.
Get all of my Blackstone Recipes here!
Crispy Griddle Chicken Wings shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
- chicken wings
- salt and pepper
- bbq rub
See our How to Make Great Chicken Wings post for more methods!
How to make Crispy Wings on the Griddle
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
In order to have properly crisp skin, it needs to be DRY. As dry as possible. If you like them extra crispy, you’ll want to set out the wings on a wire rack that’s on top of a large baking sheet. Pat dry with paper towels, sprinkle with salt, and let sit, uncovered, in a fridge overnight.
If you don’t have that kind of time or forethought (like me, most of the time), you can get away with just drying them REALLY well with paper towels.
Bonus points if you stick them on a wire rack in front of a box fan for 30 minutes or so.
Fire up the griddle and let it preheat for at least 15 minutes on medium heat.
Lightly toss the dried wings with oil and sprinkle with seasonings. If you have a favorite rub that is great on chicken? Use that. If you don’t, you can use our all-purpose mix below. It is good on about everything.
Lightly oil the griddle surface and put the wings down in a single layer. Let the cook, flipping occasionally, for about 20-25 minutes. Temp the inside of the wings with an instant-read thermometer and make sure they are at 165°F. Keep cooking until the wings are as crispy as you’d like them to be. Don’t be afraid to turn up the heat a bit and add a little more oil if you need to. Oil + heat = crisp skin!
Toss with sauce and enjoy!
Try our Cholula Buffalo Sauce on these wings!
Griddle Wings FAQ
What type of oil is best for griddle wings?
We like to use oil with a relatively high smoke point. Avocado oil is a great choice, but there are lots of other options available. I made a handy little infographic below of my favorite high-temp cooking oils.
How should you store leftovers?
Store these in a large baggie in the fridge for up to 3-4 days.
How should you reheat leftover wings?
The best way to reheat these is in the air fryer, oven, or on the grill. Use a grill-safe pan, and heat at 400° until they are warm throughout.
Try with our Cherry Dr. Pepper BBQ Sauce!
More great chicken wing recipes to love!
- Traeger Chicken Wings with Spicy Miso
- Mango Chipotle Smoked Chicken Wings
- Sweet Heat Smoked Spicy Chicken Wings
- Hell’s Kitchen Grilled Chicken Wings
- Grilled Berbere Chicken Wings
More great recipes to try!
- Enjoy the rich, smoky taste of perfectly cooked venison striploin with the Traeger Grilled Venison Striploin recipe. Simple, delicious, and one of our favorite ways to use venison striploin!
- Indulge in a medley of seasonal flavors with the Traeger Fall Butter Board, featuring an assortment of delectable toppings on top of soft, spreadable butter.
- Elevate your dining experience with the succulent and smoky Traeger Venison Rib Chops. A quick and easy way to use up venison chops!
- Impress your guests with a classic appetizer, changed up for the pellet grill! Our Traeger Crab Stuffed Mushrooms are bursting with flavor and delicate crabmeat.
- While this Grilled Rack of Pork looks fancy, it is one of the easiest cuts of meat to make and is perfect for any special occasion where you’ll be feeding a crowd.
- Add a tantalizing blend of spices to your favorite pork dishes with the versatile and aromatic Pork Dry Rub Recipe. Good for chops, ribs, ground pork burgers, meatballs, tenderloin, and pork loin!~
- Bring a taste of Mexico to your next meal with Grilled Cilantro Lime Chicken Tacos, featuring zesty marinated chicken and fresh toppings.
- Spice up your side dish game with the Blackstone Mexican Fried Rice, packed with robust flavors and colorful ingredients.
- Satisfy your cravings for tender, smoky meat with the Traeger Smoked Short Rib Bites, cooked low and slow on a Traeger grill.
- You’ve never had pork belly like this before! Make our Traeger Pork Belly Twists recipe next time you are having a cookout and watch them disappear!
- Delight in the finger-licking goodness of the Traeger Smoked Turkey Wings, cooked to smoky perfection on a Traeger grill. So big, you only need one!
- Warm your soul with the comforting and hearty flavors of the Traeger Shepherd’s Pie Recipe, complete with a savory meat filling and a golden crust.
- Savor the taste of Italian cuisine with the Tagliata Di Manzo, featuring succulent, sliced steak drizzled with a rich and tangy sauce.
- Treat yourself to a hearty and savory breakfast with the Blackstone Steak and Egg Bagel Sandwich, perfect for fueling up in the morning.
Crispy Blackstone Griddle Wings
Get crispy, juicy chicken wings with our griddle recipe. Quick and easy to make, perfect for any occasion. Try it now!
- 2 pounds chicken wings
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 cup high-temp cooking oil
- Dry the wings well with paper towels. Set the wings on a wire rack and place the rack on a large baking sheet. Sprinkle with salt. Let sit in the fridge, uncovered, overnight for the best results.
- Preheat your griddle over medium heat. While the grill is preheating, toss the wings with a couple of tablespoons of oil and the rest of the seasonings (or your favorite rub).
- Place the seasoned wings down on the griddle in a single layer. Drizzle more oil over the top periodically, and turn occasionally to check the level of cooking and the condition of the skin.
- Continue cooking until the chicken is at least 165°F internally, and the skin is as crisp as you'd like it. (If you skipped the drying phase, it won't crisp as well!)
* You may not need all the oil. They just need a light coating and enough on the griddle to keep them from sticking. Use your best judgment.
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Amount Per Serving: Calories: 745Total Fat: 55gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 186mgSodium: 1420mgCarbohydrates: 23gFiber: 1gSugar: 1gProtein: 38g
Nutrition data provided here is only an estimate.