Granny Style Roasted Chicken Wings on the Blackstone Griddle

CJ channeled the comfort of grandma’s oven-roasted chicken into crispy, herb-loaded wings served over golden potatoes, sweet carrots, and tender onions. Caramelized lemons and fresh rosemary took the flavor over the top, creating a citrusy, savory hug on a plate. It’s the kind of meal that smells like home and tastes like pure nostalgia.

Granny Style Roasted Chicken Wings: https://blackstoneproducts.com/blogs/recipes/granny-style-roasted-chicken-wings

Ingredients
For the Wings
2–3 lbs chicken wings (drumettes & flats)
Salt & black pepper, to taste
1 tsp garlic powder
1 tsp Blackstone Chicken and Herb seasoning
2 tbsp butter
¼ cup chicken broth
2 sprigs fresh rosemary, chopped
2 sprigs fresh thyme, chopped
1 lemon, halved (for caramelizing and juicing)

For the Vegetables
3–4 gold potatoes, diced small
2 carrots, peeled and sliced
1 yellow onion, sliced
2 tbsp butter
½ tsp garlic powder
Salt & pepper, to taste
Extra rosemary & thyme (optional)
2 tbsp Italian parsley, chopped (for garnish)

Directions
1. Preheat the Blackstone griddle, setting one zone to medium-high heat for the wings and lemon, and another zone to medium heat for the vegetables. Pat the chicken wings dry, then season them evenly with salt, black pepper, garlic powder, and Chicken and Herb seasoning. Set them aside while you prepare the vegetables.

2. On the medium heat zone, melt 1 tablespoon of butter and add the potatoes, carrots, and onions. Season with garlic powder, salt, pepper, and a sprinkle of Chicken and Herb seasoning. Pour in a splash of chicken broth to help steam, then cook the vegetables, flipping occasionally, until golden brown and fork-tender, about 15–20 minutes.

3. While the vegetables cook, drizzle oil on the medium-high heat zone and add the wings in a single layer. Sear them for 3–4 minutes per side until golden brown, then sprinkle the chopped rosemary and thyme directly over the wings so the herbs toast and release their aroma. Add 2 tablespoons butter and ¼ cup chicken broth near the wings, and use a spatula to baste them in the buttery herb mixture. Cover with a dome and cook for 5–6 minutes, until the internal temperature reaches 175°F.

4. While the wings are covered, place the halved lemons cut-side down on a clean hot zone and cook until deep golden and caramelized, about 2–3 minutes. When the wings are uncovered, squeeze the charred lemons over them to deglaze and coat with bright citrus flavor, then toss the wings in the lemony butter and sprinkle with more rosemary and thyme.

5. To serve, plate the wings over the roasted potatoes, carrots, and onions, garnish with freshly chopped Italian parsley, and offer extra lemon wedges if desired.

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