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A close-up of glistening Blackstone Chicken Wings, generously seasoned and sprinkled with fresh parsley.

Blackstone Chicken Wings

These Blackstone chicken wings are crispy, smoky, and loaded with flavor while staying juicy inside without any deep frying. Cooked hot on the griddle with a savory seasoning blend and buttery finish, these wings are perfect for game day, cookouts, parties, and easy family dinners everyone will crave.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 3 pounds chicken wings split and tips removed
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon baking powder
For the Sauce
  • 2 tablespoons butter melted
  • 1/4 cup buffalo sauce
For Garnish
  • 2 tablespoons chopped parsley

Equipment

  • Blackstone griddle
  • Large bowl
  • Small bowl

Method
 

  1. Pat chicken wings completely dry with paper towels.
  2. In a large bowl, toss wings with olive oil, salt, black pepper, garlic powder, onion powder, smoked paprika, and baking powder until evenly coated.
  3. Preheat the Blackstone griddle to medium heat. Lightly oil the griddle surface.
  4. Arrange wings in a single layer and cook for 6 to 7 minutes per side, rotating occasionally for even crisping.
  5. Continue cooking until wings develop crispy golden brown skin and the internal temperature reaches 165°F.
  6. In a small bowl, combine melted butter and buffalo sauce.
  7. Transfer cooked wings to a large bowl and toss with the buffalo butter sauce.
  8. Garnish with chopped parsley and serve immediately.

Notes

Baking powder helps create extra crispy skin on the griddle without deep frying. Avoid overcrowding the griddle so the wings crisp properly instead of steaming.