Grilled Chicken Wings are my go-to sommertime wing recipe! They are perfectly tender and juicy and so delicious when brushed with a sweet and spicy peach glaze. Great for backyard parties or an easy weeknight dinner, these grilled wings are a winner every time!
Why We Love This Grilled Wings Recipe
- Incredible Flavor – Grilled wings get a nice bit of smoky char that pairs perfectly with the sweet and spicy peach glaze. Lots of flavors going on but they all go together so well.
- Easy to Grill – Grilling is such an easy way to make a quick dinner. Just drop the wings on the grill, cook and flip and cook a little more.
- Customizable – You can customize the flavors all you want! The peach preserves and chili sauce is delicious, but blackberry or orange marmalade are equally tasty.
Ingredients For The Best Grilled Chicken Wings
- Chicken Wings – My preference is to use all drumettes, but my husband really enjoys the flats so I use them both. If you buy the full wings, you’ll need to cut them in half at the joint and cut the wing tips off.
- Seasonings – Paprika, Garlic powder, Kosher salt and black pepper. Add a pinch of cayenne for heat if you like.
- Glaze – Peach preserves and sweet chili sauce.
How To Grill Chicken Wings
- Preheat the grill. You want to keep your gas grill at medium-high heat (about 400℉). Oil the grates.
- Prep the wings. Trim off any excess skin from the wings and pat them dry with paper towels. Toss with the seasonings and set aside.
- Prepare the sauce. Simmer the sauce then pour about half oven the wings.
- Grill. Place the wings on the hot grill and cook for 4 minutes per side.
Depending on the size of the wings, it can take anywhere from 3-5 minutes per side. Keep a meat thermometer handy so you’ll know exactly when they’re done (internal temperature of 165℉).
You should pat wings dry them with paper towels regardless of the cooking method. Dry wings result in a crispier skin.
You can – just be sure to thaw them in the fridge first.
There are a few different ways you could go with your wings, but one of my favorite things to do it to serve up a “chicken wing buffet” with a variety of flavors. Add a batch of Boneless Buffalo Wings, Garlic Parmesan Wings, and Barbecue Chicken Wings with lots of yummy dipping sauces.
Or, make these peach glazed wings a meal and serve them with some fresh corn on the cob, and some Grilled Potatoes.
Once you’ve got the hang of the grilling method, you can play around with seasonings and sauces. Grill the wings with just a simple seasoning and brush with bbq sauce, honey mustard, or with a variety of different sauces you enjoy.
This really is my favorite sauce for wings though – I like them even better than buffalo chicken wings!
These wings are at their peak right off the grill, so I prefer to make just what we’re going to eat.
Keep leftover cooked wings in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave for 30-60 seconds, or enjoy them cold.
- For crispier skin, make sure not to skip patting the wings dry with paper towels.
- You don’t have to use the glaze, but it sure does make for a tasty wing!
- Make sure you’ve given your grill time to preheat. This will promote even cook and char.
- Keep the grill lid closed while the chicken cooks to preserve the heat.
Grilled Chicken Wings with Peach Glaze
- 3 pounds chicken wings cut into wingettes and drummettes (tips removed)
- 1 teaspoon salt
- 1/2 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2/3 cup peach preserves
- 1/3 cup sweet chili sauce
- Heat your grill to a medium to medium-high heat (400-425 degrees), and brush with oil.
- Place the prepared wings in a large bowl. Sprinkle with salt, paprika, pepper, and garlic powder.
- Toss until the wings are well coated in the seasoning. Let the wings rest while you prepare the sauce.
- Place a medium saucepan over medium heat. Add the peach preserves and sweet chili sauce to the pan. Whisk to combine. Bring the sauce to a simmer, whisking occasionally. Cook until the preserves have melted, about 3-5 minutes.
- Pour ½ of the sauce over the wings and use a large spoon to coat the wings in the sauce.
- Use tongs to place the wings on the hot grill. Cook for 4 to 5 minutes, basting the wings as they cook. Flip the wings over and cook for another 3 to 4 minutes, basting the wings.
- Use tongs to remove wings from the grill. Serve immediately.