Fire up the griddle and get ready — this guide shows how to make perfectly crisp, juicy Crispy Blackstone Chicken Wings on a griddle. These wings are straightforward, versatile, and ideal for backyard gatherings, tailgates, or a simple weeknight meal.
Crispy Blackstone Griddle Wings Recipe
Chicken wings are a favorite for griddles because the flat surface gets hot fast and lets you get great contact for crisping skin while keeping the meat juicy. This recipe keeps things simple and focuses on a couple of pro techniques: drying the skin, using a high-heat oil, and managing the griddle surface so each wing comes out golden and crunchy.
Whether you prefer them tossed in a sauce or served plain with dipping sauces on the side, griddle wings are fast to cook and easy to customize with spice rubs or glazes. Below you’ll find a shopping list, step-by-step instructions, helpful tips, and storage and reheating advice.
Find more Blackstone griddle recipes and wing techniques in our recipe collection.
Recipe Shopping List
You likely already have most of these items on hand. For exact measurements, see the ingredient list in the recipe card near the bottom.
- Chicken wings (drumettes and flats)
- High smoke-point oil (avocado, canola, or refined peanut)
- Salt and pepper
- Optional: garlic powder, your favorite BBQ rub or seasoning blend
How To Make This Recipe
Here’s a clear overview of the process so you know what to expect. Detailed steps and timing are provided in the recipe card below.
- Dry the wings — Dry skin crisps best. Pat wings thoroughly with paper towels. For best results, place wings on a wire rack over a baking sheet, salt lightly, and refrigerate uncovered overnight to dry the skin.
- Preheat the griddle — Heat the griddle for at least 15 minutes over medium. You want an even surface temperature so the wings sear quickly and develop crispness.
- Season — Toss the wings with a light coating of oil and your seasonings or rub. A little oil helps transfer heat and encourages browning.
- Cook — Place wings in a single layer and cook 20–25 minutes, turning occasionally. Use an instant-read thermometer to ensure internal temperature reaches 165°F. Raise the heat slightly or add a touch more oil if you want extra crisp skin.
- Finish & Serve — Toss wings in your favorite sauce or serve them plain with dipping sauces and garnishes.
Consider trying a tangy hot sauce or a sweet cherry barbecue glaze for variety.
Recipe FAQ
Use oil with a high smoke point to handle the griddle’s heat. Avocado oil is an excellent choice; other good options include refined canola, refined peanut, or grapeseed oil.
Store cooled wings in an airtight container in the refrigerator for up to 3–4 days.
Reheat in an air fryer, oven, or on the griddle: heat to around 400°F and warm the wings until heated through to help restore crispness. Use a grill-safe pan if heating on a griddle to avoid direct flare-ups.
More Chicken Wing Recipes
- 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
You can adapt the griddle method above to almost any wing flavor — swap in a dry rub, a sticky glaze, or a bright citrus-pepper finish.
Crispy Blackstone Griddle Wings
Get crispy, juicy chicken wings with this simple griddle recipe. Quick to prepare and easy to customize with your favorite rubs or sauces.
Ingredients
- 2 pounds chicken wings
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- ½ cup high-temp cooking oil (use as needed)
Instructions
- Pat the wings very dry with paper towels. For best results, place on a wire rack over a baking sheet, sprinkle with salt, and refrigerate uncovered overnight to thoroughly dry the skin.
- Preheat the griddle over medium heat for at least 15 minutes. Toss the wings with a couple of tablespoons of oil and the remaining seasonings or your favorite rub.
- Arrange wings in a single layer on the preheated griddle. Add a light drizzle of oil to the surface if needed to prevent sticking and to encourage crisping.
- Cook, turning occasionally, until the wings reach an internal temperature of at least 165°F and the skin is crisp to your liking, about 20–25 minutes. Increase heat slightly if needed to achieve more browning.
- Remove wings and toss with sauce if desired, or serve with dipping sauces and fresh garnishes.
Notes
You may not need all the oil; wings need only a light coating. Apply more oil to the griddle surface as needed to prevent sticking. If you skipped the overnight drying step, the skin will still crisp but may take longer and be less dry.
Recommended Tools & Accessories
- Cuisinart griddle food mover or similar scraper for cleaning
- Turner/spatula with a cutting edge for turning wings
- 36″ griddle or griddle surface for larger batches
Nutrition Information (estimate)
Yield: 4 | Serving Size: 1
Calories: 745 | Total Fat: 55g | Protein: 38g | Sodium: 1420mg (per serving, approximate)
Nutrition data provided here is only an estimate.