Spicy Grilled Chicken Wings are about to become your go-to wing recipe. The grill renders the skin perfectly crisp while imparting a smoky depth, and the sticky, spicy glaze rivals anything from a wing joint. Skip the fryer and fire up the grill.
Spicy Grilled Chicken Wings
These wings are a family favorite. The recipe is simple and reliable: a straightforward dry rub builds a savory base, and a glossy sweet-spicy glaze added at the end gives each wing an addictive finish. They’re slightly spicy but approachable for most people—if you prefer milder heat, reduce the sriracha.
Grilling keeps the skin crisp and adds an authentic smoky flavor you can’t replicate in the oven. These wings are ideal for cookouts, game day, or casual dinners where everyone reaches into the platter. If you like the contrast of sweet heat and salty bite, these will disappear fast.
Why You’ll Love This Dish
- Crispy Skin From the Grill – Cook over medium heat with frequent turning to develop crunch without deep frying.
- Sticky Sweet-Heat Glaze – General Tso-style sauce paired with sriracha and soy creates a balanced glaze: salty, sweet, and spicy.
- Quick Prep – The rub is simple and the sauce comes together in minutes. No long marinating required.
- Scales Easily – Make a small batch for dinner or multiply for a party platter.
- Sauce Applied at the End – Tossing the wings in sauce after cooking preserves crisp skin and prevents the glaze from burning on the grill.
Breaded Smoked and Fried Buffalo Wings (other recipe title)
Recipe Shopping List
Here’s everything you’ll need for this recipe. For precise amounts, consult the ingredients list in the recipe card below.
- Chicken wings – Fresh wings with the tips removed; separate flats and drumettes for even cooking.
- Seasoned salt – Any seasoned salt or blend will work in the same amount.
- Paprika – Adds color and a mild smoky warmth; smoked paprika is optional for extra depth.
- Onion powder – Gives a savory onion note without burning on the grill.
- Garlic salt – For garlic flavor and seasoning; substitute garlic powder plus a pinch of salt if preferred.
- General Tso-style sauce – The sweet-savory backbone of the glaze; you can use a different sweet Asian-style sauce if needed.
- Soy sauce – Balances the glaze with salty umami; low-sodium works well.
- Sriracha – Adds heat and tang; adjust to taste or swap chili garlic sauce.
- Fresh ginger – A small amount brightens the sauce; grated ginger paste is an acceptable substitute.
How to Make These Spicy Grilled Chicken Wings
Below is a concise overview of the method so you know what to expect. Follow the full recipe card for exact measurements and timing.
- Prep the wings – Separate each wing into drumette and flat; discard the wing tips. Pat wings dry and coat evenly with the dry rub.
- Grill – Preheat the grill to medium (about 375–400°F). Place wings over indirect or medium heat, turning frequently to cook evenly without burning.
- Make the sauce – While wings cook, whisk together General Tso-style sauce, soy sauce, sriracha, and grated ginger until smooth.
- Finish and serve – When wings are cooked through and skin is crisp, remove from the grill, toss in the sauce to coat, and serve immediately with napkins.
Recipe FAQ
Cool completely, then store in an airtight container in the refrigerator for up to 4 days. Keep any extra sauce separate to help preserve crispness.
Reheat in an oven or air fryer at 375°F until hot and the skin tightens up again. Microwaving works in a pinch but will soften the skin.
Yes. Season the wings and refrigerate uncovered for a few hours or overnight to dry the skin slightly, which helps with crisping. Prepare the sauce in advance and toss the wings after grilling.
Yes. Bake on a rack at 425°F until the skin is crisp and the internal temperature reaches 165°F, then toss in sauce. A brief broil will deepen the browning if desired.
For less heat, reduce the sriracha. For more, increase sriracha or add a pinch of cayenne to the rub. Add a squeeze of lime at serving for a bright finish.
More Chicken Wing Recipes
- Air Fryer Buffalo Wings
- Crispy Air Fryer Chicken Wings
- Korean Grilled Chicken Wings
- Thai Red Curry Chicken Wings
- Lemon Pepper Smoked Wings
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Spicy Grilled Chicken Wings
A bold, sticky wing sauce and a simple dry rub make these wings irresistible. The grill crisps the skin and adds smoky flavor.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
- 3–4 pounds fresh chicken wings, tips removed and split into flats and drumettes
- 2 teaspoons seasoned salt
- 1½ teaspoons paprika
- 1½ teaspoons onion powder
- 1½ teaspoons garlic salt
Sauce
- ½ cup General Tso-style sauce
- ½ cup soy sauce
- 2 teaspoons sriracha (adjust to taste)
- ¼ teaspoon fresh grated ginger
Instructions
- Separate wing sections and discard the wingtip. Pat wings dry.
- Mix the seasoned salt, paprika, onion powder, and garlic salt. Season the wings evenly with the rub.
- Preheat the grill to medium (about 375–400°F). Place wings over heat and turn frequently for even browning.
- Cook for 30–45 minutes until the internal temperature reaches 165°F and the skin is crisp.
- Remove from the grill. Combine the sauce ingredients and toss the wings to coat. Serve immediately.
Nutrition Information (estimate)
Serving size: 1. Calories per serving: approximately 1078. Total fat: 74g. Protein: 54g. Sodium and other values will vary based on ingredients used.
Nutrition data is an estimate.