Blackstone Chicken Wings
Master chicken wings on your Blackstone with our recipe. Perfectly crispy skin, tender meat, and that signature griddle flavor. Better than any deep fryer!
Ingredients
- 3 lbs chicken wings separated into drums and flats
- 1 tablespoon kosher salt
- 1 tablespoon aluminum-free baking powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2-3 tablespoon high smoke point oil
- 2 tablespoon unsalted butter optional
Instructions
- Pat wings dry, then toss with salt, baking powder, and seasonings.
- Arrange on a wire rack over a baking sheet and refrigerate uncovered for 8-24 hours.
- Preheat Blackstone with two heat zones (medium-high and medium-low).
- Sear wings on medium-high for 5 minutes per side.
- Move to medium-low, cover with dome if available, and cook 15-20 more minutes until internal temp reaches 195-205°F.
- Toss immediately in desired sauce and serve.
Notes
- Use aluminum-free baking powder to avoid any metallic taste.
- The higher final temperature (195-205°F instead of just 165°F) results in more tender meat and crispier skin.
- Customize with your favorite sauce, but always toss the wings after they're fully cooked and off the heat.