Description
These crispy griddle wings are cooked to perfection on a flat-top grill, Blackstone, or cast iron griddle. The high heat sears them beautifully, creating a crunchy crust while keeping the meat tender and juicy. Toss them in your favorite sauce or enjoy them straight off the griddle!
Ingredients
- 2 lbs chicken wings (split into flats and drumettes)
- 2 tablespoons olive oil (or avocado oil)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 2 tablespoons butter (for extra crispiness, optional)
- Your favorite wing sauce (Buffalo, BBQ, garlic Parmesan, etc.)
Instructions
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Preheat the griddle: Heat your flat-top grill or griddle to medium-high heat (375-400°F). Lightly oil the surface to prevent sticking.
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Season the wings: Pat the wings dry with paper towels. In a large bowl, toss them with olive oil, salt, pepper, garlic powder, smoked paprika, onion powder, and cayenne (if using).
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Cook the wings: Place the wings on the hot griddle, spacing them out so they aren’t overcrowded. Cook for 8-10 minutes per side, flipping occasionally, until the skin is golden brown and crispy.
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Crisp them up: In the last few minutes of cooking, add butter to the griddle for extra crispiness and flavor. Continue flipping until the internal temperature reaches at least 175°F for super tender wings.
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Toss & serve: Remove from the griddle and toss in your favorite sauce or serve as-is with ranch or blue cheese dressing.
Notes
- For extra crunch, toss the wings in 1 tablespoon of cornstarch before cooking.
- Want smokier wings? Use smoked salt or a sprinkle of chipotle powder.
- Perfect for meal prep! Cook in batches and reheat on the griddle for a quick meal.