Wowsa. I really wasn’t expecting that these crispy wings using a griddle would be so tasty, so moist, and so tender. Really, I’m not sure what I expected. Not greatness, that’s for sure. But I really enjoyed them. This was my first time using my outdoor griddle for wings, and I can definitely say it won’t be the last. Not even close. What a great way to make fantastic wings, with minimal fuss, and great results.
Any Griddle Will Do
I decided to make these crispy wings using a griddle using a griddle insert on my large gas grill. I could’ve used one on a charcoal grill. Or a dedicated griddle. Or even a cast iron pan on the grill would work. Heck, any place where you can heat up a bit of oil and fry some wings will produce the same great results. I’m sure I’ll try these on my griddle inside too. The only downside to making them indoors is that they will splatter a bit.
An All-Around Great Approach
The overnight dry brine of the wings is what gives them that crunchy skin. And it also imparts a lot of flavor. Don’t cut corners on it. You can use the same dry brining for cooking wings in a variety of ways, too. Not just on a griddle. These are great baked in an oven, grilled, or in an air-fryer. It’s a solid approach that won’t let you down.
Got a gas grill? Read here how to make fantastic crispy wings on it, too!
Crispy Wings using a Griddle
Ingredients
- 3-4 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 1 tablespoon kosher salt
- 1 tablespoon baking powder
- 2 teaspons garlic powder
- 3 tablespoons vegetable oil divided
- Your favorite wing seasoning to taste
- Your favorite wing sauce to taste
Instructions
- Pat the wings dry and place in a large bowl.
- Sprinkle the wings with salt, baking powder and garlic powder. Toss to coat.
- Place in the fridge (uncovered!) overnight.
- Heat your griddle over medium heat.
- Drizzle the wings with 1 tablespoon of the oil and toss to coat.
- Add the wings to the griddle, being careful of the oil splattering.
- Cook the wings 20-30 minutes, flipping often, until the skin starts to darken. If the wings get too dry add a bit more oil, again watching out for splatter.
- You want to cook the wings to at least 165 F. For the best results, though, and the crunchiest skin, cook them to 195 F or even a bit higher.
- Remove wings and toss with your favorite seasoning add back to the griddle, turning once, for 3 minutes total.
- Toss wings with sauce before serving. Click here for our guide on how to sauce your wings.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
