Per your request, we’ve started making a lot of recipes for Blackstone Griddle. This one is for Perfect Chicken Wings cooked on a Blackstone griddle. You can cook almost anything on the Blackstone Griddle or any other outdoor griddle that is available in most markets, but there are limitations. You can still be creative and come up with new ideas—for example, smash burgers, eggs in a basket, and, of course, chicken wings.

Blackstone Griddle Perfect Chicken Wings

Oh. Chicken wings. Chicken wings might be my favorite food. But that is something I will continue to debate with myself. As a child, and a picky one at that, chicken wings were my favorite food. Wings are still my favorite food. Deep frying is my favorite way to cook wings. Deep frying chicken wings until crispy and crunchy on the outside is a great way to cook them.

Deep-fried wings are my favorite, but I don’t think they’re the best. Enter my Blackstone Griddle. The idea of baking wings on the flat-topped surface of the 36″ model seemed impossible to me when I bought it. They would not be submerged in cooking oil. Also, due to the thickness of the wings, it would take too much time to cook them.

I highly recommend that you use this Hennessy Chicken Wings Sauce in combination with these chicken wings.

Tips for Perfect Blackstone Griddle Chicken Wings

Use paper towels to dry the chicken wings. This will ensure a crisp crust while you cook the chicken wings.

Duck fat spray – Although it is unnecessary to use duck fat spray, it can be quite expensive ($7.9 at my local store is where I found it the most affordable). Coconut oil spray could be used, although I haven’t tried it. Duck fat spray is my favorite because it helps in crisping the skin while the chicken wings cook. It also works great with these griddled chicken thighs.

Also, duck fat sticks to the meat better than any other fat. Coconut oil can also be used for high-heat cooking but has lower smoke points. The spray will help your rub/seasoning stick to the meat’s skin. The spray will also help to draw out moisture if the rub/seasoning is salty. This will result in crisp, crispy skin.

Baking powder – This trick was taught to me when I tried grilling chicken wings. Baking powder — While I am not a scientist, there is something about it: if you apply it to the wings, it can help with crispy skin. It does the trick, even though I don’t know how. After rubbing the wings with paper towels, I prefer to transfer them to a bowl. I will spray the wings with duck fat spray and mix the wings up with a large spoon.

Next, I will add a tablespoon of baking powder to the mix. I usually use my hands to rub the seasoning/baking powder into the chicken wings. Although it is messy, it makes everything more cohesive. A general rule of thumb that can be adjusted would be to use about one tablespoon of baking powder for every 3 lbs—of chicken wings.

Here’s a quick summary of all the above:

Use a paper towel to dry the chicken wings.
Spray with duck fat or coconut oil.
Mix your favorite rub/seasonings and baking powder into the wings.
— Let ’em rest ( optional)

Tools you’ll need include: Basting cover, meat thermometer, paper towels, and Spatula/tongs — you choose; I use a griddle spatula for wings for quick flipping/transitioning.

Ingredients for Griddling Chicken Wings:

2–3 lbs chicken wings, separated into flats and drumettes, patted dry
Duck fat spray (or substitute: avocado or canola spray)
1 Tbsp baking powder
Seasoning/rub (about 1.5–2 Tbsp total):
- Kosher salt
- Black pepper
- Garlic powder
- Onion powder
- Adobo seasoning
Neutral oil for griddle (peanut, canola, or olive oil)

For serving:

Your favorite wing sauce (Buffalo, BBQ, garlic parmesan, etc.)

How to Cook Chicken Wings on the Blackstone Griddle

Prep the Wings:
Pat wings dry with paper towels (this is key for crispy skin). Place wings in a large bowl.
Season:
Generously season the wings with your seasoning blend—salt, pepper, garlic powder, onion powder, and adobo.
Spray wings all over with duck fat spray and toss to coat.
Add Baking Powder:
Sprinkle about 1 tablespoon of baking powder over the wings and mix well (use your hands or a spoon). The baking powder helps crisp up the skin.
Preheat the Griddle:
Heat your Blackstone griddle on high for a few minutes. Add a thin layer of neutral oil (peanut oil is ideal for high heat and flavor, but canola or olive oil work too). Let the oil shimmer.
Griddle the Wings:
Lay the wings out in a single layer, making sure each piece is in contact with the hot griddle and oil.
Let them sear undisturbed for 3–4 minutes to get that initial crisp.
Flip and Bas(e):
Flip the wings, then after another 2–3 minutes, reduce the heat to medium/medium-low and cover the wings with a large basting dome/cover. This traps heat and helps the meat cook through evenly. Steam will soften the skin a bit, but we’ll crisp it up again at the end.
Rotate and Finish Cooking:
Every 3–4 minutes, remove the cover, give the wings a quick toss/flip, then cover again.
Keep this cycle going for about 18–22 minutes total, or until the wings register 165°F (74°C) at the thickest part. For extra tender, “fall-off-the-bone” wings, take them up to 170–175°F (77–80°C).
Final Sear:
Remove the dome, crank the heat back up to high, and give the wings a final sear—turning every 15–25 seconds for about 2 minutes. This gives you the best crispy finish.
Sauce and Serve:
Toss your hot wings in your favorite sauce right before serving. Serve immediately—these are best enjoyed fresh off the griddle!

Tips:

Dry wings and baking powder are your keys to crispiness.
Use an instant-read thermometer for perfect doneness.
Don’t crowd the griddle—work in batches if needed.
No Blackstone? A large cast iron skillet on the stove works, too.

If this delicious recipe for Blackstone griddle chicken wings has you salivating, why not share it? Pin the image below with a cheeky grin, and let’s wing it together by sharing the finger-licking excellence!

Is it possible to cook chicken wings on a griddle?

Yes, it is. Not only possible, but these might be the best chicken wings you’ve ever tried. Preparation is the key. If you’re going to give griddle wings another try, you need to be aware of some culinary tips and tricks.

My favorite wing sauce is a tie between melted Butter’n’Franks Red hot sauce and mango habanero. However, you can make it as spicy or mild as you like. Have fun.

How do griddle-cooked wings stack up to deep-fried wings, you ask? Deep-fried wings are my favorite. They are my favorite. Cooking wings on a griddle is a lot of fun. It is easier to fry wings in oil because they are submerged in oil. However, cooking wings on a griddle gives them a unique flavor.

Notes

Some people have claimed to have used an aluminum foil pan and filled it with oil. They then fried the wings on a griddle. This method has never been tried. I have a deep fryer at home, which I use for deep frying. This is something I might try out for fun. This method does not leave behind an oily smell in your home. It can last until the cows return home. Not to sound like a Blackstone Products sycophant, even though I know that I do at times. They have two griddle models with a deep fryer attached. If you want to deep fry wings outside, I don’t own one.

You can also brine your chicken wings before cooking them on your griddle; just pat them dry using a towel and leave them to dry a bit. Don’t rinse them. Here’s the recipe for the best chicken wings brine.

Bottom line: Cooking chicken wings on a griddle may sound like a lot, but it isn’t. These are the subjective, personal steps I use to accomplish the task. These are much easier than I thought. I would love to hear your feedback on this method.

3.8/5 (171 Reviews)

Blackstone Griddle Perfect Chicken Wings