Crispy Blackstone Griddle Chicken Wings Recipe

Recipe Snapshot

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: About 30 minutes
• Budget-Friendly: Yes — simple ingredients, no frying required
• Method: Blackstone griddle or cast iron skillet
• Best For: Game day, cookouts, quick weeknight dinners
• Family-Tested: Kid-approved, crowd-pleasing wings
• Cleanup: Minimal — everything cooks on the griddle or skillet
• Customizable: Toss in your favorite wing sauce or dry rub

Ingredients

• 3 pounds Chicken wings — if whole, cut into drumette and flat sections
• 1 tablespoon Avocado oil (or another high smoke point oil such as vegetable oil)
• 1 teaspoon Salt
• 1 teaspoon Pepper
• 1 teaspoon Garlic powder
• 2 tablespoons Butter (divided: 1 tbsp for searing, 1 tbsp for tossing)
• 1 cup Buffalo sauce, or your favorite wing sauce, for tossing (optional)

Scroll to the recipe card below for quantities and the full step-by-step instructions.

How to Make Chicken Wings on a Blackstone Griddle

Step 1 — Preheat the Blackstone griddle to high heat, about 450°F.

Step 2 — Pat the wings very dry with paper towels. Toss the wings with the avocado oil, salt, pepper, and garlic powder so they are evenly coated.

Step 3 — Place the wings directly on the hot griddle in a single layer. Add 1 tablespoon of butter on top of the wings and let them sear for 2–3 minutes to develop color and crisp the skin.

Step 4 — Flip the wings, toss them with the butter so they coat evenly, and sear the opposite side for another 2–3 minutes.

Step 5 — Reduce the heat to medium (about 350°F). Cover the wings and cook for 10–15 more minutes, flipping once or twice, until the internal temperature reaches 165°F and juices run clear.

Step 6 — Remove the wings from the griddle, toss in the remaining butter and your sauce of choice if desired, then serve with dipping sauces and fresh vegetables.

Expert Tips

• Dry the wings thoroughly: Removing surface moisture with paper towels helps the skin crisp faster and more evenly.
• Sear first, then lower heat: Quick high-heat searing for 2–3 minutes per side builds flavor and texture before finishing at lower heat.
• Use a meat thermometer: Check for an internal temperature of 165°F to ensure doneness without overcooking.
• Choose the right oil: Use an oil with a high smoke point (avocado, vegetable, or light olive oil) to avoid burning on a hot griddle.

How to Make Chicken Wings on the Stovetop

If you don’t have a Blackstone griddle, use a cast iron skillet on the stovetop. Follow the same steps: high-heat sear to brown the skin, then reduce heat and finish covered until the wings reach 165°F. An indoor grill pan also works well.

Sauces for Chicken Wings

Serve wings plain with dips or toss them in sauce right after cooking. Popular choices include:

• Buffalo Sauce — classic hot sauce and butter blend
• BBQ Sauce — smoky, sweet, and great for crowd-pleasing wings
• Honey-Garlic or Teriyaki — for a sweet and savory finish

What to Serve with Chicken Wings

Wings make a great appetizer or main course. Keep sides simple and easy to prepare alongside the wings:

• Fried rice or griddle-cooked rice — a hearty, budget-friendly accompaniment
• Sweet potato fries or regular fries — bake or cook on the griddle
• Roasted or grilled vegetables — broccoli, bell peppers, or hibachi-style veggies
• Celery and carrot sticks with ranch or blue cheese — classic pairing for buffalo wings
• Grilled corn on the cob — simple and satisfying

Can I cook wings on my Blackstone griddle? Yes. The griddle creates a hot, even surface that crisps skin while keeping meat juicy when cooked correctly.

How long do wings take on the griddle? Expect about 25–30 minutes total: sear for 2–3 minutes per side, then reduce heat and cook covered for 10–15 minutes until 165°F.

How do I store leftovers? Refrigerate cooled wings in an airtight container for up to 5 days.

Best way to reheat? Reheat in an air fryer or oven to restore crispiness. A hot skillet works as well.

Blackstone Chicken Wings — Recipe Card

Servings: 6 • Prep: 10 mins • Cook: 15–25 mins

Ingredients

• 3 pounds chicken wings, cut if whole
• 1 tablespoon avocado oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon garlic powder
• 2 tablespoons butter, divided
• 1 cup buffalo sauce (optional)

Instructions

1. Preheat a Blackstone griddle or cast iron skillet to high heat (about 450°F).
2. Pat wings dry and toss with oil, salt, pepper, and garlic powder.
3. Place wings on the hot surface, add 1 tablespoon butter, and sear 2–3 minutes per side until browned.
4. Reduce heat to medium (around 350°F), cover, and cook 10–15 additional minutes, flipping occasionally, until internal temperature reaches 165°F.
5. Toss with remaining butter and sauce if using, then serve immediately.

Notes

• Refrigerate leftovers in an airtight container for up to 5 days.
• Use a high smoke point oil like avocado or vegetable oil for best results.
• Finish wings in the oven or under a broiler for extra crispiness if desired.

Nutrition Facts (per serving, approximate)

Calories: 295 • Protein: 23 g • Fat: 22 g • Carbs: 1 g • Sodium: 1704 mg