Sticky BBQ Chicken Wings on the Grill

BBQ

Sticky BBQ Chicken Wings on the Grill

Wilfred Emmanuel-JonesFounder, The Black Farmer

Published 21 September 2026 · Updated 21 September 2026

This is how BBQ chicken wings should be done — over fire, not shortcuts. Cooked low to render, then finished hot to lock in that sticky, caramelised glaze, these wings bring proper smoke, crisp skin and bold BBQ flavour. Simple method. Big flavour. No compromise.
Serves 4
Prep 10 min
Cook 30 min
Total 40 min

Ingredients

Adds 3 items across 2 products — £21.20 total.

Pantry ingredients such as oil, salt and herbs are not included.

Other Ingredients You'll Need

  • Vegetable oil — 1 tbsp
  • Fresh thyme or parsley — to finish
  • Smoked paprika — 1 tbsp (for depth)

Method

Get the Grill Ready

Set your BBQ up for two-zone cooking: a medium heat for indirect cooking (around 180–200°C) and a hotter direct side for finishing. If you're using charcoal, let the coals turn white-hot before you start.

Cooking temperature: 180–200°C

Prep the Wings

Pat the chicken wings dry with kitchen paper, then toss them lightly with a little vegetable oil and smoked paprika. Don't add the honey yet — it will burn if it's on from the start.

Cook Over Indirect Heat

Place the wings on the cooler, indirect side of the grill, skin side down. Cook for 25 minutes, turning every 5–7 minutes, until they are golden with no pink meat.

Cooking temperature: 180–200°CCooking time: 25 min

Glaze, Caramelise and Check

Move the wings to the hot, direct side and brush with the honey. Cook for 2–3 minutes each side (about 5 minutes in total), turning often, until the glaze is sticky and lightly caramelised. Check they're safely cooked: the wings must be steaming hot all the way through with no pink meat, and the juices must run clear. If you're using a food thermometer, insert it into the thickest part without touching bone — it should reach 70°C and hold for 2 minutes.

Cooking temperature: High heatCooking time: 5 min

Serving Suggestion

Pile them high on a platter, serve alongside classic BBQ sides, and don't forget plenty of napkins — this is hands-on eating at its finest.

Frequently Asked Questions

How do you cook chicken wings on the BBQ?

Cook them over medium, indirect heat first so they cook through without burning, then move them to direct heat to crisp the skin and caramelise the honey glaze at the end.

How long do chicken wings take on the grill?

Around 30 minutes in total — about 25 minutes over indirect heat, then 2–3 minutes each side over direct heat to glaze. Exact time depends on wing size and heat.

Do you put BBQ sauce or honey on wings before or after grilling?

Add sauce or honey towards the end. Too early and it burns before the wings are cooked through. Glaze over direct heat once the wings are nearly done.

How do you get sticky BBQ wings?

Finish the wings over higher, direct heat after glazing, so the honey thickens and clings to the skin without burning.

How do I know the chicken wings are safely cooked?

They must be steaming hot all the way through with no pink meat, and the juices should run clear. If you use a food thermometer, the thickest part (away from the bone) should reach 70°C and hold for 2 minutes.

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