BBQ Chicken Wings on Electric Grill

BBQ chicken wings on an electric grill deliver the sticky, smoky, finger-licking experience of traditional grilled wings without the hassle of managing charcoal or dealing with gas flare-ups. The key to great grilled wings is understanding that they need two phases of cooking: a dry-heat crisping phase and a brief saucing phase at the end. Wings have a high ratio of skin to meat, which is what makes them so appealing when cooked correctly. The skin needs sustained heat to render its fat and become crispy, which is why the initial unsauced cooking time is so important. Rushing to add BBQ sauce too early is the most common mistake. The sauce contains sugars that burn at high temperatures, creating an acrid, bitter char rather than the glossy, sticky coating you want. The dry rub serves double duty in this recipe. It seasons the meat and promotes crisping during the initial cook. Smoked paprika is the standout ingredient because it adds that smoky, BBQ-adjacent flavor throughout the wing, not just on the surface where the sauce sits. This means even the bites near the bone taste fully seasoned. Cooking wings to 175F rather than the standard 165F safe temperature for poultry is intentional and important. Like chicken thighs, wings benefit from higher temperatures because the additional fat and collagen in the joints and skin need extra heat to render properly. At 175F, the meat pulls cleanly from the bone and the skin is properly crisp. At 165F, the skin is often still flabby and the meat near the joints can be chewy.