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Huli-Huli Wings: The Guide to Crispy Skin

Last Modified On: June 15, 2026
Forget the deep fryer. Get shatteringly crisp skin on your grill or smoker.

Created By:

Ray Sheehan standing with arms folded across his chest
Ray Sheehan, Chef, Contributor
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chicken on grill
  • Created by: Ray Sheehan
close up of grilled chicken wings with a dry rub
Easy
40 minutes
5 from 1 vote
  • Created by: Ray Sheehan
Grilled bacon wrapped wings on a white platter and small dish of sauce.
  • Created by: Clint Cantwell
Grilled Buffalo wings on a plate with carrots and celery.
Easy
30 minutes
4.54 from 208 votes
  • Created by: Meathead
Smoked miso glazed wings on a plate.
Moderate
1 hour 30 minutes
4.08 from 80 votes
  • Created by: Clint Cantwell

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FAQ

How do I get them crispy?
Use a dry brine with salt and a touch of baking powder.
Yes, flats and drums cook more evenly when separated.
Yes, air frying mimics high-heat grilling beautifully.
When do I sauce them?

Quick Facts

Type:

Cured Fatty Cut

Best For:

2-Zone High-Heat Grilling

Temperature:

185°F (85°C) for maximum crispness

Texture:

Crunchy exterior with juicy, tender meat

Flavor Pairings:

Buffalo, Garlic Parmesan, Honey-Habanero

Common Mistakes:

Smoking at too low a temperature for too long.

Best Equipment:

Kettle Grill or Air Fryer

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