The name Wylie is a variant of the English surname Wiley, which derives from the Old English word "wil" meaning "wiliness" or "cunning." The name is believed to have originated in the late 11th century, around the time of the Norman Conquest of England in 1066.

Wylie was initially used as a descriptive surname, referring to someone who was perceived as clever, cunning, or shrewd. Over time, it transitioned into a given name, particularly in Scotland and Northern England.

One of the earliest recorded instances of the name Wylie can be found in the Domesday Book of 1086, a record of landowners and estates commissioned by William the Conqueror. The name appears as "Willelmus Wili," indicating its use as a surname at that time.

In the 12th century, a Scottish literary work known as "The Brus" by John Barbour mentions a character named "Wylie Laird of Lochy," suggesting the name's prevalence in Scotland during the Middle Ages.

Throughout history, several notable individuals have borne the name Wylie. One of the earliest was Wylie Bressant (c. 1260 - unknown), a Scottish knight and landowner who was a supporter of Robert the Bruce during the Wars of Scottish Independence.

In the 16th century, Wylie Houstaun (c. 1510 - 1572) was a Scottish clergyman and reformer who played a significant role in the Scottish Reformation.

During the 18th century, Wylie Macfeyth (c. 1720 - 1790) was a Scottish Gaelic poet and bard known for his compositions celebrating the Jacobite cause.

In the 19th century, Wylie Grier (1833 - 1902) was an American Presbyterian minister and educator who served as the president of Biddle University (now Johnson C. Smith University) in North Carolina.

More recently, Wylie Dufresne (born 1970) is an American chef and restaurateur known for his innovative approach to molecular gastronomy and his contributions to the New York City culinary scene.