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How to Tell When Grilled Chicken Wings are Done

Grilled chicken wings are a summertime staple, but if you’re not careful, they can quickly become dry and rubbery.

Here’s a quick guide on how to tell when your grilled chicken wings are done, so you can enjoy them at their juicy best.

Grilled chicken wings on the grill.

The easiest way to tell if your grilled chicken wings are done

Cooking chicken wings can be a great way to enjoy a delicious and crispy treat. To know when the wings are cooked through, the best way is to use a food thermometer and check that they have reached an internal temperature of 165°F.

Here are a few ways that you can tell if your chicken wings are done.

1. Use a Thermometer

Using a thermometer is the best way to tell if your grilled chicken wings are done. This method allows you to ensure that the internal temperature is at least 165°F.

This temperature can be checked by placing an instant-read thermometer into the largest meat of the largest drumette in the group.

Make sure the thermometer does not touch the bone. If the temperature is above 165°F, you can be sure that the wings are safe to eat.

2. Look at the Skin

Check the skin of the wings to see if they have developed a golden brown color and if the skin is crispy. If the skin is starting to pull away from the meat, it’s probably time to take them off the grill.

You can also give them a little poke with a fork or knife to check if the meat is cooked through, the skin should be easy to pierce.

If both the color and temperature check out, the wings are done and can be removed from the grill.

It can be such a pain when your wings stick to the grill, learn how to prevent chicken wings from sticking to the grill.

3. Check the Juices

One of the easiest ways to tell if your grilled chicken wings are done is by checking the juices. When they’re cooked through, the juices will run clear. If they’re still pink or red, they need to cook a bit longer.

You can also check the juices by cutting into one of the wings with a sharp knife. If the meat is cooked through, it will be white all the through.

Check out my other chicken recipes such as my Grilled Spatchcock chicken, it is juicy and delicious.

Why knowing when your chicken wings are done is important

No one wants to eat undercooked chicken. Not only is it unhealthy, but it can also be quite dangerous. That’s why it’s important to know how to tell when your grilled chicken wings are done.

There are a few different ways to tell if your chicken wings are cooked through. The best way is to use a food thermometer. The internal temperature of the chicken should be at least 165°F before you remove them from the grill.

If you don’t allow them to fully cook you are putting yourself and others at risk of getting salmonella and or food poisoning.

Learn more about How Long Do You Cook Chicken On The Grill for all other kinds of chicken cuts in my post.

What factors do you need to consider when grilling chicken wings?

1. Type of Chicken Wing

When deciding what type of chicken wings to make and grill, it’s important to consider the types available and the unique flavors each type provides.

There are several different types of chicken wings to choose from such as marinated, teriyaki, BBQ, smoked, buffalo, lemon-pepper, and so on. The varieties are endless.

I have a great Buffalo chicken thigh recipe you have to try if you like spicy buffalo chicken.

2. Cooking Temperature

The best cooking temperature for grilling chicken wings is between 350°F and 400°F. This temperature range allows the wings to cook quickly and achieve crispiness without burning the skin.

Wings should be cooked until they reach an internal temperature of 165°F to ensure they are cooked through and are palatable. Additionally, a fast and accurate thermometer, like the Thermapop, can be used to ensure proper doneness.

3. Time Needed to Grill Wings

Grilling chicken wings can take up to 20 minutes, depending on the size of the wings, the temperature of the grill, and how well-cooked you like them.

To ensure that the wings are cooked through and evenly, it is important to preheat the grill before adding the wings and let them cook for 8-10 minutes per side.

For an added layer of flavor, you can marinate the wings in your favorite sauce or rub prior to grilling.

4. Wing Doneness

The most important thing to remember when grilling chicken wings is to check the internal temperature of the wings with an instant-read thermometer.

The wings should have an internal temperature of 165 degrees Fahrenheit before they are ready to eat.

5. Type of Grill

Grilling chicken wings can be done with four different types of grills: charcoal, pellet, electric, and gas/propane.

To grill chicken wings, you will need a grill. There are four different types of grills that can be used to grill chicken wings.

Charcoal, pellet, electric, and gas/propane grills all have their own unique flavor and cooking method. To get the best results, you will need to consider the type of grill you are using and the flavor you are looking for.

Each type of grill can provide a unique flavor to your wings and will affect the way they cook.

What type of grill should I use for grilling chicken wings?

Grilling chicken wings is a great way to enjoy a summer BBQ with friends and family. You can use any type of grill to cook chicken wings, but charcoal and gas grills are the most popular.

Gas/propane grills are the most common type and are convenient to use. They also heat up quickly, so you can start cooking the wings almost immediately. They won’t provide any smoky flavor, but you can still get great results.

Charcoal grills provide a smoky flavor to the wings and are best for slow cooking. It can take longer to get the charcoal up to the right temperature but once it’s hot, the wings can cook in a matter of minutes.

Pellet grills are powered by wood pellets and are great for creating a smoky flavor. They can also be used to cook wings quickly, but the smoke and flavor will be milder than with charcoal grills.

Electric grills are convenient and can be great for wings if you don’t have the time or space for a charcoal, pellet grill, or gas grill. They don’t impart any smoky flavor, but they can cook wings quickly and evenly.

No matter which type of grill you use, it’s important to have the right accessories, such as long tongs, a basting brush, and an instant-read thermometer, to get the best results.


Grilling chicken wings is a great way to enjoy a summertime favorite. By following these simple tips, you’ll be able to cook delicious, tender wings in no time. So fire up the grill and enjoy!


What temperature should I grill chicken wings at?

The optimal temperature to grill chicken wings is 350-400°F. To ensure that the meat is cooked through, you’ll want to use a thermometer inserted into the thickest part of the wing – the internal temperature should be 165°F for it to be safe for consumption.

Should I Marinate My Wings?

Yes, you should marinate your wings. Marinating the wings allows whatever flavors you choose to get all the way to the bone, making them incredibly flavorful.
However, you do not have to marinate them. You can simply coat them with olive oil and sprinkle them with salt and pepper and have tasty wings as well.

How long does it take for chicken wings to grill?

Grilling chicken wings can take anywhere from 15-20 minutes depending on their size, the temperature of your grill, and how well you like them cooked.
When you’re ready to grill, preheat your grill to medium-high heat. Then, place the chicken wings on the direct heat side of the grill and turn them occasionally for even cooking. They should take 8-10 minutes per side to cook, depending on the size.

What sauces can I use for grilled chicken wings?

Grilled Chicken Wings can be served with a variety of sauces that suit any taste. Classic dipping sauces for chicken wings include buffalo sauce, blue cheese, ranch dressing, and cracked peppercorn.
Additionally, one can try something a little different such as soy-ginger sauce, sweet chili, bbq, lemon pepper, or chermoula (a Moroccan herb sauce).

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