Treat Your Gas Grill Like An Oven For The Best Possible Chicken Wings

Give your chicken wings the oven treatment

Direct heat is great for achieving those desirable grill marks, but it can easily lead to overcooking the outside before the inside is done. Think of the heat as similar to a blowtorch flame—intense and focused, allowing it to create those grill marks on the wings' surface. However, it takes a significant amount of time for that heat to penetrate the skin and reach the center of the meaty wings. Unfortunately, that’s time your wings don’t have. By the time the interior is fully cooked, which can take 30 to 40 minutes, the exterior may already be overdone.

To ensure the wings are cooked through, you should use indirect heat, which functions much like an oven. Position your chicken wings on the cooler side of the grill, away from the direct heat source, and close the lid to allow the hot air to circulate. This gentle, radiating heat—much less intense than a blowtorch—will gradually warm the wings to the right temperature. While this method may take longer and won’t produce as much char, it will result in juicy, fully cooked wings by the time you’re done.

Direct heat for grill marks, indirect for doneness

Luckily, you don’t have to pick between direct and indirect heat when grilling. Instead, you can enjoy the advantages of both with a two-zone method. This technique, recommended by chefs like Bobby Flay, involves creating two distinct cooking areas on your grill. On one side, generate direct high heat by turning the gas burner to its highest setting. The other side, designated for indirect cooking, should have the burner turned off. It’s similar to having a two-zone fire on a charcoal grill, but with a gas grill, you can easily adjust the temperature by simply turning the burner knobs.

Start by placing the chicken wings over the direct heat and grill them for three to five minutes until they develop prominent grill marks. Once you achieve that beautiful char and the colors are just right, use tongs to move the wings to the indirect heat side. Here, they will continue to cook until the internal temperature reaches a safe 165 degrees Fahrenheit (you can check this with a meat thermometer). Be prepared to wait, as this may take up to 30 minutes.

And there you have it! You’ll have wings infused with a rich, smoky flavor from the initial sear, paired with tender, juicy meat beneath the golden-brown skin. Serve them with a dipping sauce like blue cheese, and you’ll have a dish that’s sure to impress your guests.