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The Perfect Chicken Wings on the Blackstone

The Perfect Chicken Wings on the Blackstone

Recipe by Nate & CJ



  • Chicken wings (enough for 3 portions)
  • Olive oil
  • Kosher salt
  • Black pepper
  • Blackstone Sear and Serve Sauces (Caribbean Jerk, Thai Lime Ginger, Creamy Buffalo)
  • Carrots cut into sticks
  • Celery cut into sticks
  • Limes sliced into wedges
  • Sesame seeds


  1. Pre heat your Blackstone top Medium.
  2. On a large tray or bowl have your chicken wings dried (and cut into portions if you have to buy them in full wings) and lightly coat with olive oil and season with kosher salt and coarse black pepper.
  3. Toss to coat evenly and place on you preheated Blackstone. Be sure to flip occasionally when you see golden sear and crust beginning to develop on the wings. Cook till about 90% done and separate into even piles on the Blackstone. Grab your sear and serve sauces and add to each pile. The sauces with start to reduce quickly so toss occasionally and watch as the sauce begins to reduce and glaze the wings.
  4. When the wings are done add to a plate and garnish each…On the Thai Lime Ginger I like to plate, squeeze some fresh lime juice over the wings and drizzle with more sear and serve. On the creamy buffalo I add a light drizzle and serve with carrot and celery sticks. With the Caribbean Jerk I lightly drizzle and add some sesame seeds. Enjoy!

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