Blackened Blue Cheese Wings | Crispy Charcoal Grilled Chicken Wings

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Blackened Blue Cheese Wings

Smoky, crispy grilled wings seasoned with blackened spices and finished with a creamy homemade blue cheese drizzle.

Ingredients

For the Wings

Blue Cheese Dressing

  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 tbsp buttermilk
  • 2 oz blue cheese crumbles, divided
  • ½ tsp Worcestershire sauce
  • ½ tsp fresh lemon juice
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 1½ tsp fresh chives, finely chopped
  • Pinch of kosher salt (to taste)
  • Pinch of freshly ground black pepper

Equipment

  • Charcoal grill (Kamado or kettle)
  • Instant-read thermometer
  • Large mixing bowl

Directions

1. Prepare the Wings

Pat the wings dry with paper towels.

Lightly coat with olive oil and season generously with blackening seasoning.

Step 2: Prepare the Grill

Preheat your charcoal grill to 400°F for direct or indirect cooking.  I like to grill wings direct on my kamado grill but if you're grilling close to the coals or on a gas grill, indirect might be a better option to prevent burning the wings.

3. Grill

Grill the wings, turning every 4–5 minutes until crispy and the internal temperature reaches 185–195°F, about 20–25 minutes depending on your grill.

Also, grill the lime for 3-5 minutes and set aside for squeezing over wings after they are done cooking.

4. Make the Blue Cheese Dressing

While the wings cook, whisk together:

  • Buttermilk
  • Mayo
  • Sour Cream
  • Blue cheese
  • Lemon juice
  • Worcestershire
  • Garlic Powder
  • Onion Powder
  • Chives
  • Pepper
  • Salt

For a chunkier dressing, leave some larger blue cheese crumbles. 

Refrigerate until ready to serve.

5. Finish

Let the wings rest for 2 minutes.

Arrange on a platter, squeeze lime juice over and either:

  • drizzle with the blue cheese dressing, or
  • serve the dressing on the side for dipping.

Top with extra blue cheese crumbles and chopped green onion.

Serving Suggestions

These pair perfectly with:

  • Celery sticks
  • Carrot sticks
  • Homemade ranch
  • French fries
  • Onion rings
  • Cold beer

Tips

  • Dry wings = crispier skin.
  • Cook wings to 185–195°F for tender meat that pulls cleanly from the bone.
  • Fresh chives add a nice pop of color and mild onion flavor.
  • A squeeze of fresh lime or lemon over the finished wings brightens everything up.
  • These are also great in the air fryer. I usually air fry them for 20-25 minutes flipping halfway through

Variations

Buffalo Blackened: Toss the wings in a light Buffalo sauce before drizzling with blue cheese.

Bacon Blue Cheese: Sprinkle crispy bacon over the finished wings.

Steakhouse Style: Finish with cracked black pepper, fresh thyme, and a drizzle of garlic butter before adding the blue cheese.

Thanks for stopping by Saalf Life


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