Description
These Crispy Griddle Wings are a game-day favorite that delivers a crunchy outside and juicy interior without deep frying. Perfect for tailgates or backyard barbecues, these wings are seasoned simply and crisped on a flat-top griddle like a Blackstone for restaurant-style results. Customizable with a variety of sauces, they’re easy, fast, and crowd-pleasing.
Ingredients
Essential:
3 lbs chicken wings
1 tbsp salt
1 tbsp baking powder
Optional Seasonings & Sauces:
1 tsp garlic powder
1/2 tsp chili powder or cayenne (optional)
Cooking oil for the griddle
Buffalo sauce, BBQ sauce, or Asian glaze (soy sauce, chili sauce, honey, ginger)
Fresh cilantro or sesame seeds for garnish (optional)
Instructions
Prep Wings: Thaw if frozen. Pat wings dry thoroughly with paper towels.
Season: Toss wings with salt, baking powder, and optional garlic/chili powder.
Dry Overnight (Optional): Place wings on a rack or tray, uncovered in the fridge overnight to dry the skin for crispier results.
Preheat Griddle: Heat to medium. Lightly oil the surface.
Cook Wings: Place wings on the griddle. Cook 25–30 minutes, flipping halfway. Wings should reach 165°F internally, or up to 195°F for extra crisp.
Sauce (Optional): Toss wings in sauce just before serving.
Serve: Garnish and pair with dipping sauces and sides.
Notes
For best crisp, use baking powder (not baking soda).
Pat wings dry again before cooking if moisture reappears.
Avoid sugary sauces during cooking—they burn easily.
Wings reheat well in an air fryer at 375°F for 5–7 minutes.
- Prep Time: 10 minutes (plus optional overnight drying)
- Cook Time: 30 minutes
- Category: Appetizer / Main Course
- Method: Griddle (Flat-top)
- Cuisine: American
Keywords: crispy wings, griddle wings, chicken wings, Blackstone wings, tailgate food, party appetizer, easy chicken recipe, gluten free wings, flat top grill chicken