Forget the deep fryer. Blackstone chicken wings with baking powder deliver crispy skin and juicy, pull-off-the-bone meat. Whether you're hosting a game day celebration or a summer grill out, these wings are sure to disappear as fast as they're served.
Most people assume you need a deep fryer or air fryer to get genuinely crispy chicken wings. You don't.
A thin coating of aluminum-free baking powder before they hit the Blackstone delivers that crispy exterior you crave. It raises the pH of the skin, breaks down proteins, and pulls moisture out, so you get crispy wings without needing to deep fry.
I've been making wings on the Blackstone long enough to know the other things that matter too: patting them completely dry before they go on, turning the heat down mid-way through so they sear without burning, and having your sauce ready before the wings come off the griddle. Get those right, and the result is better than most bar wings.
I finish mine with homemade buffalo sauce more often than not, but you can easily use this method and finish them however you like. If you're going buffalo, my homemade blue cheese dressing and Greek yogurt ranch dressing are both worth making ahead. They take ten minutes, and the difference is noticeable.
These wings also pair well with other finger foods, such as air-fried curly fries and Blackstone frozen fries.
Ingredients
- Chicken Wings — Flats, drumettes, or a mix. Larger wings take a bit longer. Pat completely dry before seasoning because wet skin won't crisp.
- BBQ Seasoning — I use my homemade BBQ seasoning. Smoked paprika, garlic powder, and black pepper also work well.
- Baking Powder — The crispy skin secret. It raises the pH of the skin and pulls out moisture. Aluminum-free only — regular baking powder leaves a metallic aftertaste. Use 1 teaspoon of baking powder per 1.25 pounds of wings.
- Avocado Oil — High smoke point, ideal for the griddle. Canola or vegetable oil works too.
- Buffalo Sauce — I use my homemade buffalo sauce. Honey sriracha or Japanese BBQ sauce are good swaps if you want to mix it up.
Step by Step
For the full recipe with measurements, see the recipe card at the end of the post.
Reduce the heat to medium. Cook for another 7 minutes. Let rest for 5 minutes. Toss with the Buffalo sauce.
Tips and Tricks
- Uniform Size: For even cooking, try to select wings that are roughly the same size. This ensures that all your wings cook through evenly and finish at the same time.
- Avoid Crowding: When placing your wings on the griddle, make sure they're not touching. Crowding prevents the wings from cooking evenly and might lead to steaming rather than frying, affecting the texture.
- Rest Your Wings: Once cooked, give your wings a brief rest period off the grill before tossing them in sauce. This helps to avoid the sauce from becoming too runny, sticking better to the wings, and enhancing the flavor.
Looking for more wing inspiration? Don't miss my air fryer chicken wings, Ninja Foodi chicken wings, Ninja Foodi grill chicken wings, or the classic baked chicken wings. And for more chicken on the griddle, my chicken legs are a great weeknight dinner.
Blackstone Chicken Wings
Ingredients
- 2 ½ pounds chicken wings
- 1 ½ teaspoons salt
- 2 tablespoons BBQ seasoning see notes for alternatives
- 2 teaspoons non-aluminum baking powder optional; helps make them crispier
- ¼ cup avocado oil
- ½ - 1 cup Buffalo sauce or your favorite wing sauce
Instructions
- Plat the wings dry to remove excess moisture.
- Place the wings on a rack set inside a baking sheet. Sprinkle the wings on both sides with salt. Place the baking sheet in the fridge (uncovered) overnight. (This helps give our wings crispy skin.)
- Combine the BBQ seasoning and baking powder. Sprinkle over the wings.
- Preheat your Blackstone grill to medium-high heat. (375-400)
- Spread the oil on the griddle. Add the wings and cook for 5 minutes. Flip, and cook for another 5 minutes.
- Reduce the heat to medium. Cook for another 7 to 10 minutes, until the wings reach an internal temperature of 160 degrees F and the juices run clear.
- Rest for 5 minutes and then toss with the Buffalo sauce.
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