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Betty’s THYME Wings

Betty’s THYME Wings

Recipe by Desirée 'BlackstoneBetty' Dukes


  • 2 lb fresh chicken wings (about 10)
  • ¼ cup Extra light tasting olive oil
  • 2 tbsp thyme, dried
  • 2 tsp coarse salt
  • 1 tsp black pepper
  • 2 tsp garlic powder
  • 2 tsp onion powder



  1. Cut wings into portions, drums, and drumettes.
  2. Pat wings dry with and place in-between paper towels on a baking sheet and let sit in the refrigerator overnight uncovered.
  3. Remove wings from the refrigerator and rub them with extra light tasting olive oil. Season wings with salt, pepper, garlic and onion powder, thyme tossing to coat evenly.
  4. Allow wings to sit out on the kitchen counter in a mixing bowl at room temp for 30-60 minutes before cooking.
  5. Preheat Blackstone griddle to medium-low heat and add wings. Turn wings every few minutes to cook through. Wings should take about 15-20 minutes.
  6. Turn heat to high towards the end to crisp the skin to your liking towards the end.
  7. Enjoy


* If you have the Blackstone Airfryer, these cook perfectly in the air fryer at high for about 15 minutes split between the two airfryer drawers. Give the baskets a toss a few times during cooking. Reheat leftover wings in the Airfryer!

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