Effects of marinades prepared from green tea, white tea, yellow tea, oolong tea, dark tea, and black tea (coded GT, WT, YT, OT, DT, and BT, respectively) on the formation of polycyclic aromatic hydrocarbons (PAHs) in the corresponding marinated charcoal-grilled chicken wings (CWs) were investigated. The total phenolic content (TPC) and 1, 1-diphenyl-2-picryl-hydrazyl (DPPH) scavenging activity of the marinades were evaluated. The TPC of CWs before and after marinating ranged from 186.90 to 589.49 mg gallic acid equivalents (GAE)/L, and 147.30–395.31 mg GAE/L, respectively. GT exhibited the strongest DPPH scavenging activity (50.7%), followed by WT (45.7%), YT (45.5%), OT (45.1%), DT (40.6%) and BT (38.2%) Besides, the relative total radicals and PAH8 contents of grilled CWs were assayed. Results revealed that GT showed the highest inhibitory effect on the formation of PAH8 (57%), followed by WT (31%), YT (23%), and OT (2%), while increased PAH8 contents were detected in CWs marinated in DT (54%) and BT (126%). A positive correlation was found between the total radicals and PAH8 contents (R2 = 0.915). With the 24 phenolic compounds that identified and quantified in tea infusions, changes of their total contents over the marinating ranged from 5.94 to 55.58 mg/g (BT < DT < OT < YT < WT < GT). GT was the most efficient in inhibiting the formation of PAH8, and our study presents a guidance for reducing PAHs in charcoal-grilled meat.