Name: Juicy Summer BBQ Chicken Wings for Outdoor Grilling Parties
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 lbs chicken wings (tips removed, split into flats and drumettes); 3 tbsp olive oil; 1 tbsp smoked paprika; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp kosher salt; 1/2 tsp black pepper; 1/2 tsp cayenne pepper (optional, for heat); 3/4 cup ketchup; 2 tbsp apple cider vinegar; 2 tbsp brown sugar (packed); 1 tbsp Worcestershire sauce; 1 tsp smoked paprika; 1 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp black pepper

⬇ Jump to Recipe

Every June, my family kicks off the summer with a backyard cookout, and these BBQ chicken wings are always the first thing to disappear off the table. There is something about that smoky char and sticky glaze that just screams summer to me.

This recipe is dead simple, but the flavor is anything but. A quick marinade, a hot grill, and a glossy homemade BBQ sauce are all you need to make wings that will have everyone reaching for seconds.

Juicy Summer BBQ Chicken Wings for Outdoor Grilling Parties

Sticky, smoky, and fall-off-the-bone tender wings that are made for long summer evenings around the grill.

4.6 (172 reviews)

Prep15 min

Cook30 min

Marinating Time1 hr

Total1 hr 45 min

Serves4 servings

LevelEasy

Ingredients

Marinade

2 lbs chicken wings , tips removed, split into flats and drumettes
3 tbsp olive oil
1 tbsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1/2 tsp black pepper
1/2 tsp cayenne pepper , optional, for heat

Homemade BBQ Sauce

3/4 cup ketchup
2 tbsp apple cider vinegar
2 tbsp brown sugar , packed
1 tbsp Worcestershire sauce
1 tsp smoked paprika
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper

Instructions

Marinate the Wings

Pat the chicken wings dry with paper towels. Dry wings get a much better char on the grill.

In a large bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne if using. Add the wings and toss until every piece is well coated.

Cover the bowl and refrigerate for at least 1 hour, or up to overnight for even deeper flavor.

Make the BBQ Sauce

While the wings marinate, combine the ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, onion powder, and black pepper in a small saucepan over medium-low heat.

Stir everything together and let it simmer for about 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and set aside.

Grill the Wings

Preheat your grill to medium-high heat, around 400°F. Clean and lightly oil the grates so the wings don't stick.

Place the wings on the grill in a single layer. Grill for about 10 to 12 minutes per side with the lid closed, flipping once halfway through, until the skin is crispy and golden with good grill marks.

During the last 5 minutes of cooking, brush the wings generously with the BBQ sauce on both sides. Let the sauce caramelize and get a little sticky and charred at the edges. Internal temperature should reach 165°F.

Transfer to a platter, brush on one more layer of sauce, and let them rest for a couple of minutes before serving.

Tips & Notes

Drying the wings thoroughly before marinating is the key to crispy skin. Do not skip that step.
If flare-ups happen on the grill, move the wings to a cooler zone and let the flames die down before moving them back.
Make the BBQ sauce the day before to save time and let the flavors develop even more.
For extra smoky flavor, toss a handful of soaked wood chips onto your charcoal or use a smoker box on a gas grill.
These wings are also fantastic cooked on a cast iron grill pan indoors if the weather turns on you.

Storage: Store leftover wings in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 375°F for 10 to 12 minutes to bring back some of the crispiness. Avoid the microwave if you can, it makes the skin rubbery.

Nutrition per serving · estimated

420 Cal

26g Fat

18g Carbs

30g Protein

1g Fiber

14g Sugar

680mg Sodium

Why the Marinade Makes All the Difference

A lot of people skip marinating wings and go straight for the sauce, but that one hour in the fridge changes everything. The olive oil and spices work into the meat and create a flavorful base layer before the BBQ sauce even touches them.

Think of the marinade as the foundation and the sauce as the finishing touch. You get two distinct layers of flavor in every bite, and that is what makes these wings taste like so much more than a basic backyard recipe.

Getting That Perfect Caramelized Glaze

The timing of when you add the BBQ sauce to the grill matters more than most people realize. Add it too early and it burns before the chicken is cooked through. Add it in the last five minutes and it has just enough time to bubble, caramelize, and cling to the skin without turning bitter.

Brushing on a second coat right after pulling them off the grill gives you that gorgeous glossy finish you see at the best wing joints. It takes an extra thirty seconds and makes a huge visual and flavor difference when you set that platter down on the table.

Juicy Summer BBQ Chicken Wings for Outdoor Grilling Parties