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
Oil
Salt & 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.

Prep – 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.
Preheat– Fire up the griddle and let it preheat for at least 15 minutes on medium heat.
Season – 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.
Cook – 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!
Enjoy – 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!

Try our Korean Wing Sauce on these!

Yield: 4 servings

Crispy Blackstone Griddle Wings

Name: Crispy Blackstone Griddle Wings
Prep time: 20 min
Cook time: 25 min
Total time: 8 h 45 min
Yield: 4
Cuisine: American
Ingredients: 2 pounds chicken wings; 1 teaspoon salt; 1/2 teaspoon pepper; 1/2 teaspoon garlic powder; 1/2 cup high-temp cooking oil

Get crispy, juicy chicken wings with our griddle recipe. Quick and easy to make, perfect for any occasion. Try it now!

Prep Time 20 minutes

Cook Time 25 minutes

Drying Time 8 hours

Total Time 8 hours 45 minutes

Ingredients

2 pounds chicken wings
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 cup high-temp cooking oil

Instructions

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!)

Notes

* 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.

Crispy Blackstone Chicken Wings

Crispy Blackstone Griddle Wings Recipe