Grilled Chicken Wings with Buffalo Sauce recipe

Caroline

Sharing simple, flavorful recipes made with love and care.

Confession time: I used to be intimidated by chicken wings. Deep frying? Messy. Oven-baked? Often rubbery. Then I discovered the magic of grilling. Grilled chicken wings? Game changer. Especially when slathered in classic Buffalo sauce. My first attempt at Grilled Buffalo Chicken Wings was born out of desperation for a crowd-pleasing appetizer for a Super Bowl party. I envisioned smoky, perfectly cooked wings with that signature tangy, spicy Buffalo kick. And let me tell you, they exceeded all expectations. The grill imparted a smoky depth that deep frying just can’t replicate, and the high heat rendered the skin beautifully crispy while keeping the inside juicy. The Buffalo sauce, homemade and vibrant, clung to every crevice. They were devoured within minutes, leaving behind sticky fingers and happy faces. Since then, Grilled Buffalo Chicken Wings have become my go-to for any gathering – game days, backyard barbecues, even just a fun weeknight dinner. They are surprisingly easy to make, incredibly flavorful, and always a guaranteed hit. If you’re ready to ditch the fryer and embrace the grill for your wings, you’re in for a treat. This Grilled Buffalo Chicken Wings recipe is about to become your new obsession.

Ingredients: Simple Components, Explosive Flavor

The beauty of Grilled Buffalo Chicken Wings lies in its simplicity. You don’t need a laundry list of exotic ingredients to create wings that are bursting with flavor. Here’s what you’ll need to gather to make these irresistible appetizers:

  • Chicken Wings: 3 pounds (about 24-30 wings). Look for fresh chicken wings, often sold as “party wings” or “wingettes and drumettes.” You can use whole wings and separate them yourself at the joints into wingettes and drumettes, or purchase them pre-separated for convenience. Fresh wings are always preferred for the best flavor and texture, but frozen wings, thawed completely, can also be used.
  • Olive Oil (or Vegetable Oil): 1-2 tablespoons. Oil is used to lightly coat the wings before grilling to prevent sticking and promote crispy skin. Olive oil or any neutral cooking oil like vegetable oil, canola oil, or avocado oil will work well.
  • Salt: 1-2 teaspoons. Salt is essential for seasoning the wings and enhancing their natural flavor. Kosher salt or sea salt are excellent choices.
  • Black Pepper: 1 teaspoon. Freshly ground black pepper adds a subtle spice and depth of flavor.
  • For the Buffalo Sauce:
    • Frank’s RedHot Original Cayenne Pepper Sauce: 1 cup. Frank’s RedHot Original is the classic base for authentic Buffalo sauce. Its specific blend of cayenne peppers, vinegar, garlic, and spices creates that signature tangy heat. While other hot sauces can be used, Frank’s RedHot is highly recommended for the genuine Buffalo flavor.
    • Unsalted Butter: 1/2 cup (1 stick). Butter is the key ingredient that transforms hot sauce into creamy, rich, and decadent Buffalo sauce. Unsalted butter is preferred to control the overall salt content, as Frank’s RedHot already contains salt.
    • White Vinegar: 1 tablespoon. White vinegar enhances the tanginess of the Buffalo sauce and helps balance the richness of the butter.
    • Worcestershire Sauce: 1 teaspoon. Worcestershire sauce adds a depth of umami and savory complexity to the Buffalo sauce, rounding out the flavor profile.
    • Garlic Powder: 1 teaspoon. Garlic powder provides a consistent and convenient garlic flavor to the sauce. Fresh minced garlic can also be used for a more pungent garlic note.
    • Optional: Cayenne Pepper (for extra heat): 1/4 – 1/2 teaspoon (or to taste). If you like your Buffalo wings extra spicy, adding a pinch of cayenne pepper will intensify the heat level. Adjust to your spice preference.
  • Optional Garnishes (for serving):
    • Blue Cheese Dressing or Ranch Dressing: For dipping. Classic accompaniments to Buffalo wings, providing a cooling and creamy contrast to the spicy sauce. Choose your favorite store-bought or homemade dressing.
    • Celery Sticks and Carrot Sticks: For serving alongside. Fresh celery and carrot sticks offer a refreshing crunch and help cleanse the palate between bites of wings.

Instructions: Grilling Wings to Buffalo Sauce Perfection

Grilling chicken wings and making Buffalo sauce are surprisingly straightforward. Follow these step-by-step instructions to create wings that are grilled to juicy perfection and coated in flavorful Buffalo sauce:

  1. Prepare the Wings: Pat the chicken wings dry with paper towels. This helps the skin crisp up better during grilling. In a large bowl, toss the wings with olive oil (or vegetable oil), salt, and black pepper. Ensure the wings are evenly coated.
  2. Preheat the Grill: Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). If using a charcoal grill, prepare the coals and let them burn down to a medium-high heat. For a gas grill, preheat with all burners on medium-high, then adjust as needed.
  3. Grill the Wings (First Stage – Indirect Heat): For crispy, evenly cooked wings, we’ll use a two-zone grilling method – indirect and direct heat. If using a gas grill, turn off one burner or set of burners to create an indirect heat zone. If using a charcoal grill, bank the coals to one side, leaving a cooler zone on the other side of the grill. Place the wings on the cooler, indirect heat side of the grill. Close the lid and grill for 20-25 minutes, flipping the wings halfway through, until they are mostly cooked through and the skin is starting to render. Indirect heat cooks the wings gently without burning the skin and allows them to cook through before crisping.
  4. Prepare the Buffalo Sauce (While Wings Grill): While the wings are grilling on indirect heat, prepare the Buffalo sauce. In a medium saucepan over medium-low heat, melt the butter. Once melted, whisk in the Frank’s RedHot Original Cayenne Pepper Sauce, white vinegar, Worcestershire sauce, and garlic powder. If using cayenne pepper for extra heat, add it now. Stir well to combine and simmer gently for 5-10 minutes, stirring occasionally, to allow the flavors to meld together. Keep the sauce warm over low heat while the wings finish grilling.
  5. Grill the Wings (Second Stage – Direct Heat for Crisping): After the wings have cooked for 20-25 minutes on indirect heat, move them to the direct heat side of the grill. Increase the grill heat slightly to medium-high if needed. Grill for another 5-10 minutes, turning frequently, until the skin is beautifully crispy and golden brown, and the wings are cooked through (internal temperature reaches 165°F or 74°C). Be careful not to burn the wings during this direct heat stage. The direct heat is for crisping the skin and adding those delicious grill marks.
  6. Toss Wings in Buffalo Sauce: Remove the grilled wings from the grill and immediately transfer them to a large bowl. Pour the warm Buffalo sauce over the wings. Toss the wings thoroughly to coat them evenly in the sauce. Use tongs or gloved hands to ensure every wing is generously coated.
  7. Serve Immediately: Serve the Grilled Buffalo Chicken Wings immediately while they are hot and crispy. Arrange them on a platter and serve with blue cheese dressing or ranch dressing for dipping, and celery and carrot sticks on the side. Garnish with a sprinkle of fresh parsley or chives, if desired, for visual appeal.

Nutrition Facts: Buffalo Wing Indulgence (with Grilling Benefits)

Grilled Buffalo Chicken Wings, while undeniably delicious and indulgent, can be enjoyed in moderation as part of a balanced diet. Grilling offers a slightly healthier cooking method compared to deep frying, as it reduces added fats. Here’s an estimated nutritional breakdown per serving (approximately 3-4 wings). Please note that these are approximate values and can vary based on wing size, sauce amount, and specific ingredients used.

  • Serving Size: 3-4 wings (approximately 4 ounces of wings, sauced)
  • Calories: 300-400 calories (depending on wing size and sauce amount)
  • Protein: 25-30 grams (excellent source of protein from chicken)
  • Fat: 20-30 grams (primarily from chicken skin and butter in Buffalo sauce)
  • Saturated Fat: 10-15 grams (from butter and chicken skin)
  • Cholesterol: 150-200 mg (from chicken)
  • Sodium: 800-1200 mg (depending on sauce amount and salt content of ingredients)
  • Carbohydrates: 5-10 grams (primarily from sauce ingredients)
  • Fiber: Less than 1 gram
  • Sugar: 2-5 grams (from sauce ingredients)
  • Vitamins and Minerals: Good source of niacin, selenium, and vitamin B6 from chicken.

Key Nutritional Considerations:

  • High in Protein: Chicken wings are a good source of lean protein, essential for muscle building and satiety.
  • Moderate in Fat: While grilling reduces added fats compared to frying, chicken wings, especially with skin, are still relatively high in fat. Choose leaner cuts or remove skin to reduce fat content.
  • Sodium Content: Buffalo sauce, primarily due to Frank’s RedHot and salt, can be high in sodium. Use low-sodium hot sauce and control added salt to reduce sodium intake.
  • Calorie Density: Buffalo wings are calorie-dense due to their fat content. Enjoy in moderation as part of a balanced meal or as an occasional treat.
  • Grilling Benefits: Grilling is a healthier cooking method compared to deep frying, as it reduces added fats and oils.

Preparation Time: From Prep to Plate in Under an Hour

Grilled Buffalo Chicken Wings are surprisingly quick to prepare, making them ideal for game days, parties, or last-minute gatherings.

  • Prep Time: 15 minutes (preparing wings, making Buffalo sauce)
  • Grill Time: 30-35 minutes (including indirect and direct heat grilling)
  • Total Time: Approximately 45-50 minutes

How to Serve Grilled Buffalo Chicken Wings: Classic and Creative

Grilled Buffalo Chicken Wings are traditionally served as an appetizer, but they can also be incorporated into a meal in various delicious ways. Here are some serving suggestions:

  • Classic Appetizer Platter:
    • Buffalo Wings Centerpiece: Arrange a generous pile of Grilled Buffalo Chicken Wings as the centerpiece of a platter.
    • Dipping Sauces: Serve with classic blue cheese dressing and ranch dressing in small bowls alongside the wings.
    • Vegetable Sticks: Include celery sticks and carrot sticks for a refreshing and crunchy accompaniment.
    • Garnishes: Garnish the platter with fresh parsley or chives for visual appeal.
  • Game Day Feast:
    • Wing Bar: Create a wing bar with Grilled Buffalo Chicken Wings as the star, along with other wing flavors (BBQ, teriyaki, lemon pepper), various dipping sauces, and toppings like shredded cheese, chopped onions, and jalapeños.
    • Sliders or Mini Sandwiches: Shred the grilled Buffalo chicken and use it as a filling for sliders or mini sandwiches on toasted buns with blue cheese dressing and coleslaw.
    • Loaded Fries or Nachos: Top fries or nachos with Grilled Buffalo Chicken, blue cheese dressing, crumbled blue cheese, and celery bits for a loaded and indulgent appetizer.
  • Casual Meal Option:
    • Wings and Sides: Serve Grilled Buffalo Chicken Wings as a main course with classic sides like coleslaw, potato salad, corn on the cob, or macaroni and cheese.
    • Wing Salad: Create a hearty salad by topping mixed greens with Grilled Buffalo Chicken (sliced or shredded), blue cheese crumbles, celery, carrots, and a light vinaigrette or blue cheese dressing.
    • Buffalo Chicken Wraps or Tacos: Shred the grilled Buffalo chicken and use it as a filling for wraps or tacos with lettuce, tomatoes, onions, and blue cheese or ranch dressing.
  • Creative Twists:
    • Buffalo Chicken Pizza: Top homemade or store-bought pizza dough with Buffalo sauce, shredded Grilled Buffalo Chicken, mozzarella cheese, and blue cheese crumbles for a flavorful Buffalo chicken pizza.
    • Buffalo Chicken Dip: Shred the Grilled Buffalo Chicken and incorporate it into a creamy Buffalo chicken dip with cream cheese, ranch dressing, and cheddar cheese for a warm and cheesy appetizer.
    • Buffalo Chicken Mac and Cheese: Stir shredded Grilled Buffalo Chicken into creamy mac and cheese for a spicy and cheesy comfort food dish.

Additional Tips for Grilling Wing Perfection

Here are five essential tips to ensure your Grilled Buffalo Chicken Wings are always a crowd-pleasing success:

  1. Pat Wings Dry for Crispier Skin: Moisture is the enemy of crispy skin. Always pat your chicken wings thoroughly dry with paper towels before seasoning and grilling. This helps the skin render and crisp up beautifully on the grill.
  2. Use Two-Zone Grilling for Even Cooking and Crispiness: Employing a two-zone grilling method (indirect and direct heat) is key to perfectly cooked wings. Indirect heat cooks the wings through without burning, while direct heat crisps the skin to golden brown perfection.
  3. Don’t Overcrowd the Grill: Overcrowding the grill can lead to steaming instead of grilling, resulting in less crispy wings. Grill the wings in batches if necessary to ensure they are arranged in a single layer with some space between them for proper airflow and even cooking.
  4. Use a Meat Thermometer to Ensure Doneness: Always use a meat thermometer to check the internal temperature of the chicken wings. Wings are safely cooked when they reach an internal temperature of 165°F (74°C). Insert the thermometer into the thickest part of the wing, avoiding the bone.
  5. Toss Wings in Sauce Immediately After Grilling: For the best sauce adhesion and flavor, toss the grilled wings in the warm Buffalo sauce immediately after removing them from the grill. The heat of the wings helps the sauce cling to the skin and penetrate the meat.

FAQ: Your Grilled Buffalo Chicken Wing Questions Answered

Here are some frequently asked questions to help you master Grilled Buffalo Chicken Wings:

Q1: Can I use frozen chicken wings?

A: Yes, you can use frozen chicken wings, but it’s crucial to thaw them completely before grilling. Thaw them in the refrigerator overnight or use the defrost setting on your microwave (following microwave instructions). Ensure they are fully thawed and patted dry before seasoning and grilling. Fresh wings are generally preferred for best texture and flavor.

Q2: Can I make the Buffalo sauce ahead of time?

A: Absolutely! The Buffalo sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 3-4 days. Reheat it gently in a saucepan over low heat before tossing with the grilled wings. Making the sauce ahead can save time on the day of grilling.

Q3: How do I adjust the spice level of the Buffalo sauce?

A: You can easily adjust the spice level of the Buffalo sauce. For a milder sauce, reduce the amount of Frank’s RedHot Original Cayenne Pepper Sauce or add a tablespoon of honey or maple syrup to balance the heat. For a spicier sauce, add cayenne pepper to taste, or use a hotter variety of cayenne pepper sauce or a few dashes of your favorite hot sauce.

Q4: Can I bake these wings instead of grilling?

A: Yes, you can bake these wings if you don’t have a grill or prefer oven baking. Preheat your oven to 400°F (200°C). Place the seasoned wings on a wire rack set over a baking sheet. Bake for 40-45 minutes, flipping halfway through, until cooked through and crispy. You can then toss them in the Buffalo sauce as directed.

Q5: What if I don’t have Frank’s RedHot Original Cayenne Pepper Sauce? Can I use another hot sauce?

A: While Frank’s RedHot Original is the classic and recommended hot sauce for authentic Buffalo sauce, you can use other cayenne pepper-based hot sauces as a substitute. Look for hot sauces that have a similar flavor profile – vinegary and moderately spicy. Taste the hot sauce you are using and adjust the amount accordingly to achieve your desired level of heat and flavor.

Enjoy grilling up these incredibly delicious and crowd-pleasing Grilled Buffalo Chicken Wings! They are perfect for any occasion and are sure to become a new favorite in your grilling repertoire.

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Grilled Chicken Wings with Buffalo Sauce recipe


  • Author: Caroline

Ingredients

  • Chicken Wings: 3 pounds (about 24-30 wings). Look for fresh chicken wings, often sold as “party wings” or “wingettes and drumettes.” You can use whole wings and separate them yourself at the joints into wingettes and drumettes, or purchase them pre-separated for convenience. Fresh wings are always preferred for the best flavor and texture, but frozen wings, thawed completely, can also be used.
  • Olive Oil (or Vegetable Oil): 1-2 tablespoons. Oil is used to lightly coat the wings before grilling to prevent sticking and promote crispy skin. Olive oil or any neutral cooking oil like vegetable oil, canola oil, or avocado oil will work well.
  • Salt: 1-2 teaspoons. Salt is essential for seasoning the wings and enhancing their natural flavor. Kosher salt or sea salt are excellent choices.
  • Black Pepper: 1 teaspoon. Freshly ground black pepper adds a subtle spice and depth of flavor.
  • For the Buffalo Sauce:

    • Frank’s RedHot Original Cayenne Pepper Sauce: 1 cup. Frank’s RedHot Original is the classic base for authentic Buffalo sauce. Its specific blend of cayenne peppers, vinegar, garlic, and spices creates that signature tangy heat. While other hot sauces can be used, Frank’s RedHot is highly recommended for the genuine Buffalo flavor.
    • Unsalted Butter: 1/2 cup (1 stick). Butter is the key ingredient that transforms hot sauce into creamy, rich, and decadent Buffalo sauce. Unsalted butter is preferred to control the overall salt content, as Frank’s RedHot already contains salt.
    • White Vinegar: 1 tablespoon. White vinegar enhances the tanginess of the Buffalo sauce and helps balance the richness of the butter.
    • Worcestershire Sauce: 1 teaspoon. Worcestershire sauce adds a depth of umami and savory complexity to the Buffalo sauce, rounding out the flavor profile.
    • Garlic Powder: 1 teaspoon. Garlic powder provides a consistent and convenient garlic flavor to the sauce. Fresh minced garlic can also be used for a more pungent garlic note.
    • Optional: Cayenne Pepper (for extra heat): 1/4 – 1/2 teaspoon (or to taste). If you like your Buffalo wings extra spicy, adding a pinch of cayenne pepper will intensify the heat level. Adjust to your spice preference.

  • Optional Garnishes (for serving):

    • Blue Cheese Dressing or Ranch Dressing: For dipping. Classic accompaniments to Buffalo wings, providing a cooling and creamy contrast to the spicy sauce. Choose your favorite store-bought or homemade dressing.
    • Celery Sticks and Carrot Sticks: For serving alongside. Fresh celery and carrot sticks offer a refreshing crunch and help cleanse the palate between bites of wings.


Instructions

  1. Prepare the Wings: Pat the chicken wings dry with paper towels. This helps the skin crisp up better during grilling. In a large bowl, toss the wings with olive oil (or vegetable oil), salt, and black pepper. Ensure the wings are evenly coated.
  2. Preheat the Grill: Preheat your grill to medium-high heat (about 375-450°F or 190-230°C). If using a charcoal grill, prepare the coals and let them burn down to a medium-high heat. For a gas grill, preheat with all burners on medium-high, then adjust as needed.
  3. Grill the Wings (First Stage – Indirect Heat): For crispy, evenly cooked wings, we’ll use a two-zone grilling method – indirect and direct heat. If using a gas grill, turn off one burner or set of burners to create an indirect heat zone. If using a charcoal grill, bank the coals to one side, leaving a cooler zone on the other side of the grill. Place the wings on the cooler, indirect heat side of the grill. Close the lid and grill for 20-25 minutes, flipping the wings halfway through, until they are mostly cooked through and the skin is starting to render. Indirect heat cooks the wings gently without burning the skin and allows them to cook through before crisping.
  4. Prepare the Buffalo Sauce (While Wings Grill): While the wings are grilling on indirect heat, prepare the Buffalo sauce. In a medium saucepan over medium-low heat, melt the butter. Once melted, whisk in the Frank’s RedHot Original Cayenne Pepper Sauce, white vinegar, Worcestershire sauce, and garlic powder. If using cayenne pepper for extra heat, add it now. Stir well to combine and simmer gently for 5-10 minutes, stirring occasionally, to allow the flavors to meld together. Keep the sauce warm over low heat while the wings finish grilling.
  5. Grill the Wings (Second Stage – Direct Heat for Crisping): After the wings have cooked for 20-25 minutes on indirect heat, move them to the direct heat side of the grill. Increase the grill heat slightly to medium-high if needed. Grill for another 5-10 minutes, turning frequently, until the skin is beautifully crispy and golden brown, and the wings are cooked through (internal temperature reaches 165°F or 74°C). Be careful not to burn the wings during this direct heat stage. The direct heat is for crisping the skin and adding those delicious grill marks.
  6. Toss Wings in Buffalo Sauce: Remove the grilled wings from the grill and immediately transfer them to a large bowl. Pour the warm Buffalo sauce over the wings. Toss the wings thoroughly to coat them evenly in the sauce. Use tongs or gloved hands to ensure every wing is generously coated.
  7. Serve Immediately: Serve the Grilled Buffalo Chicken Wings immediately while they are hot and crispy. Arrange them on a platter and serve with blue cheese dressing or ranch dressing for dipping, and celery and carrot sticks on the side. Garnish with a sprinkle of fresh parsley or chives, if desired, for visual appeal.

Nutrition

  • Serving Size: one normal portion
  • Calories: 300-400
  • Sugar: 2-5 grams
  • Sodium: 800-1200 mg
  • Fat: 20-30 grams
  • Saturated Fat: 10-15 grams
  • Carbohydrates: 5-10 grams
  • Fiber: 1 gram
  • Protein: 25-30 grams
  • Cholesterol: 150-200 mg