Grilled Buffalo Wings: Prepare to ditch the deep fryer and embrace the smoky, fiery goodness of the grill! Forget everything you thought you knew about Buffalo wings because this recipe is about to revolutionize your game day (or any day!) snacking. We’re talking crispy skin, juicy meat, and that classic Buffalo sauce tang, all infused with the irresistible flavor of charcoal or gas.

Buffalo wings, born in 1964 at the Anchor Bar in Buffalo, New York, were a happy accident a late-night snack created by Teressa Bellissimo for her son and his friends. Little did she know, she was igniting a culinary phenomenon! These spicy, saucy wings quickly became a bar staple and then spread like wildfire across the nation, becoming synonymous with good times and gatherings.

But why are Buffalo wings so universally loved? It’s the perfect trifecta of flavor and texture: the satisfying crunch of the skin, the tender, flavorful chicken, and that addictive combination of heat, tang, and buttery richness from the sauce. Plus, they’re incredibly versatile perfect as an appetizer, a main course, or a late-night indulgence. And now, with this Grilled Buffalo Wings recipe, you can elevate this classic dish to a whole new level of deliciousness. The grill adds a smoky depth that complements the spicy sauce beautifully. Get ready to impress your friends and family with the best Buffalo wings they’ve ever tasted!

Ingredients:

2.5 lbs chicken wings, separated at the joints, tips removed
1/4 cup olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
1/4 teaspoon salt

Buffalo Wing Sauce:

1 cup hot sauce (Frank’s RedHot is recommended)
1/2 cup unsalted butter, melted
1 tablespoon white vinegar
1/2 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder
Pinch of cayenne pepper (optional, for extra heat)

Blue Cheese Dressing (Optional):

1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup crumbled blue cheese
1 tablespoon milk
1 teaspoon white vinegar
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
Pinch of salt

Preparing the Wings:

Prepare the Wings: First things first, let’s get those wings ready for their close-up! Make sure your chicken wings are separated at the joints. You can discard the wing tips or save them for making chicken stock later. Pat the wings dry with paper towels. This is crucial for getting that crispy skin we all crave. Excess moisture is the enemy of crispy wings!
Season the Wings: In a large bowl, toss the wings with olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper, black pepper, and salt. Make sure every wing is evenly coated with the seasoning. Don’t be shy! The seasoning is what gives the wings their initial flavor punch. I like to use my hands to really massage the spices into the chicken.
Marinate (Optional): For even more flavor, you can let the wings marinate in the refrigerator for at least 30 minutes, or even up to a few hours. The longer they marinate, the more the flavors will penetrate the chicken. If you’re short on time, don’t worry, they’ll still be delicious if you skip this step.

Grilling the Wings:

Prepare the Grill: Preheat your grill to medium-high heat (around 375-450°F or 190-230°C). Make sure the grill grates are clean and lightly oiled to prevent the wings from sticking. I like to use a grill brush to scrape off any leftover debris and then rub the grates with an oil-soaked paper towel using tongs.
Grill the Wings: Arrange the wings on the grill grates in a single layer, making sure they’re not overcrowded. Overcrowding the grill will lower the temperature and steam the wings instead of grilling them. Grill the wings for about 6-8 minutes per side, or until they are cooked through and have a nice char. The internal temperature should reach 165°F (74°C). Use a meat thermometer to check the temperature in the thickest part of the wing.
Move to Indirect Heat (Optional): If your grill has different heat zones, you can move the wings to a cooler part of the grill (indirect heat) after they’ve been seared on both sides. This will allow them to cook through without burning. Close the grill lid and let them cook for another 5-10 minutes, or until they are cooked through.
Check for Doneness: To ensure the wings are fully cooked, you can also cut into one of the wings near the bone. The juices should run clear, and the meat should be opaque. If the juices are still pink, continue grilling for a few more minutes.

Making the Buffalo Wing Sauce:

Melt the Butter: In a small saucepan, melt the butter over low heat. You can also melt the butter in the microwave in 30-second intervals, stirring in between, until melted. Be careful not to burn the butter.
Combine Ingredients: Once the butter is melted, remove the saucepan from the heat and stir in the hot sauce, white vinegar, Worcestershire sauce, garlic powder, and cayenne pepper (if using). Whisk everything together until well combined.
Adjust to Taste: Taste the sauce and adjust the seasoning as needed. If you want it spicier, add more cayenne pepper. If you want it tangier, add a little more vinegar. If you want it richer, add a little more butter.

Tossing the Wings in Sauce:

Toss the Wings: Once the wings are grilled and the sauce is ready, transfer the wings to a large bowl. Pour the buffalo wing sauce over the wings and toss them until they are evenly coated. Make sure every wing is covered in that delicious, fiery sauce!
Serve Immediately: Serve the grilled buffalo wings immediately while they are hot and crispy. They are best enjoyed fresh off the grill!

Making the Blue Cheese Dressing (Optional):

Combine Ingredients: In a medium bowl, combine the mayonnaise, sour cream, crumbled blue cheese, milk, white vinegar, garlic powder, black pepper, and salt.
Mix Well: Whisk all the ingredients together until well combined. The dressing should be smooth and creamy, with chunks of blue cheese throughout.
Adjust Consistency: If the dressing is too thick, add a little more milk until it reaches your desired consistency.
Chill (Optional): For best results, chill the blue cheese dressing in the refrigerator for at least 30 minutes before serving. This will allow the flavors to meld together and the dressing to thicken slightly.

Serving Suggestions:

Serve with Blue Cheese or Ranch Dressing: Grilled buffalo wings are traditionally served with blue cheese or ranch dressing for dipping. The cool, creamy dressing provides a nice contrast to the spicy wings.
Serve with Celery and Carrot Sticks: Celery and carrot sticks are another classic accompaniment to buffalo wings. They provide a refreshing crunch and help to cleanse the palate between bites.
Serve with French Fries or Onion Rings: For a more substantial meal, serve the wings with a side of french fries or onion rings.
Make it a Party Platter: Arrange the wings on a platter with the blue cheese or ranch dressing, celery and carrot sticks, and any other desired sides. This makes a great appetizer for parties or game day gatherings.

Tips and Tricks for Perfect Grilled Buffalo Wings:

Use Fresh Chicken Wings: Fresh chicken wings will always taste better than frozen ones. If you do use frozen wings, make sure to thaw them completely before grilling.
Pat the Wings Dry: As mentioned earlier, patting the wings dry with paper towels is crucial for getting crispy skin.
Don’t Overcrowd the Grill: Overcrowding the grill will lower the temperature and steam the wings instead of grilling them. Grill the wings in batches if necessary.
Use a Meat Thermometer: A meat thermometer is the best way to ensure that the wings are cooked through. The internal temperature should reach 165°F (74°C).
Adjust the Sauce to Your Liking: The buffalo wing sauce recipe is just a starting point. Feel free to adjust the ingredients to your liking. If you want it spicier, add more cayenne pepper. If you want it tangier, add a little more vinegar.
Grill Temperature is Key: Maintaining a consistent medium-high heat is essential for perfectly grilled wings. Too low, and they’ll be rubbery; too high, and they’ll burn before cooking through.
Consider a Dry Rub: Before adding the wet buffalo sauce, experiment with different dry rubs. A simple mix of salt, pepper, garlic powder, and paprika can add another layer of flavor.
Experiment with Wood Chips: Adding wood chips to your grill (if you have a charcoal or gas grill with a smoker box) can infuse the wings with a smoky flavor. Hickory or mesquite are good choices.
Baste with Sauce During Grilling: For extra saucy wings, baste them with the buffalo sauce during the last few minutes of grilling. This will create a sticky, flavorful glaze. Be careful not to baste too early, as the sauce can burn.
Rest the Wings Before Serving: After grilling and tossing in sauce, let the wings rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful wings.

Variations:

Honey Garlic Wings: Substitute the buffalo wing sauce with a honey garlic sauce made with honey, soy sauce, garlic, and ginger.
Lemon Pepper Wings: Season the wings with lemon pepper seasoning before grilling.
Conclusion:

So there you have it! These Grilled Buffalo Wings are more than just a recipe; they’re an experience. The smoky char from the grill combined with the tangy, spicy buffalo sauce creates a flavor explosion that will have you reaching for more. Trust me, once you try these, you’ll never want to make buffalo wings any other way. The beauty of grilling is that it adds a depth of flavor you simply can’t achieve with baking or frying. It’s the perfect balance of crispy skin and juicy, tender meat, all infused with that irresistible smoky goodness.

But why are these wings a must-try? It’s simple: they’re incredibly easy to make, require minimal ingredients, and deliver maximum flavor. Forget spending hours in the kitchen; this recipe is designed for busy weeknights or relaxed weekend barbecues. Plus, they’re a guaranteed crowd-pleaser. Whether you’re hosting a game night, a birthday party, or just a casual get-together, these wings are sure to be a hit.

Looking for serving suggestions? I’ve got you covered! Of course, the classic pairing is with creamy blue cheese or ranch dressing, along with crisp celery and carrot sticks. But don’t be afraid to get creative! Try serving them with a side of sweet potato fries for a contrasting flavor profile, or alongside a refreshing coleslaw to cut through the richness. For a truly indulgent experience, serve them with a homemade mac and cheese.

And speaking of getting creative, there are endless variations you can try to customize these wings to your liking. Want to kick up the heat? Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the buffalo sauce. Prefer a sweeter flavor? Mix in a tablespoon of honey or maple syrup. For a smoky twist, use wood chips like hickory or mesquite when grilling. You can even experiment with different dry rubs before grilling to add another layer of flavor. Consider a Cajun spice blend for a zesty kick, or a garlic and herb rub for a more savory option.

Another fun variation is to play around with the sauce itself. Instead of traditional buffalo sauce, try a honey garlic glaze, a teriyaki marinade, or even a spicy mango salsa. The possibilities are endless! Just remember to adjust the grilling time accordingly, depending on the thickness of the sauce.

But no matter how you choose to serve or customize them, the key is to start with a good quality chicken and a hot grill. That’s the secret to achieving that perfect balance of crispy skin and juicy meat. And don’t be afraid to experiment! Cooking should be fun, so let your creativity shine.

So, what are you waiting for? Fire up your grill and give these Grilled Buffalo Wings a try! I promise you won’t be disappointed. And when you do, I’d love to hear about your experience. Share your photos and comments on social media using [Your Hashtag Here] I can’t wait to see your creations! Let me know what variations you tried, what sides you served them with, and what your friends and family thought. Your feedback is invaluable, and it helps me to continue creating delicious and easy-to-follow recipes that you’ll love. Happy grilling!

Grilled Buffalo Wings: The Ultimate Guide to Perfect Wings

Crispy grilled chicken wings tossed in a tangy and spicy homemade buffalo sauce. Serve with blue cheese dressing, celery, and carrots for the ultimate game-day snack!

Prep Time20 minutes

Cook Time16 minutes

Total Time36 minutes

Category: Appetizer

Yield: 6-8 servings

Save This Recipe

Ingredients

2.5 lbs chicken wings, separated at the joints, tips removed

1/4 cup olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

1/4 teaspoon black pepper

1/4 teaspoon salt

1 cup hot sauce (Frank’s RedHot is recommended)

1/2 cup unsalted butter, melted

1 tablespoon white vinegar

1/2 teaspoon Worcestershire sauce

1/4 teaspoon garlic powder

Pinch of cayenne pepper (optional, for extra heat)

1/2 cup mayonnaise

1/4 cup sour cream

1/4 cup crumbled blue cheese

1 tablespoon milk

1 teaspoon white vinegar

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

Pinch of salt

Instructions

Prepare the Wings: Pat the chicken wings dry with paper towels.

Season the Wings: In a large bowl, toss the wings with olive oil, garlic powder, onion powder, smoked paprika, cayenne pepper, black pepper, and salt until evenly coated.

Marinate (Optional): Refrigerate the wings for at least 30 minutes, or up to a few hours, for enhanced flavor.

Prepare the Grill: Preheat your grill to medium-high heat (375-450°F or 190-230°C). Clean and lightly oil the grill grates.

Grill the Wings: Arrange the wings on the grill grates in a single layer. Grill for 6-8 minutes per side, or until cooked through and nicely charred. The internal temperature should reach 165°F (74°C).

Move to Indirect Heat (Optional): Move the wings to a cooler part of the grill (indirect heat) after searing. Close the lid and cook for another 5-10 minutes, or until cooked through.

Check for Doneness: Cut into one of the wings near the bone. The juices should run clear, and the meat should be opaque.

Melt the Butter: In a small saucepan, melt the butter over low heat or in the microwave in 30-second intervals.

Combine Ingredients: Remove the saucepan from the heat and stir in the hot sauce, white vinegar, Worcestershire sauce, garlic powder, and cayenne pepper (if using). Whisk until well combined.

Adjust to Taste: Taste the sauce and adjust the seasoning as needed.

Toss the Wings: Transfer the grilled wings to a large bowl. Pour the buffalo wing sauce over the wings and toss until evenly coated.

Serve Immediately: Serve the grilled buffalo wings immediately while they are hot and crispy.

Combine Ingredients (Blue Cheese Dressing): In a medium bowl, combine the mayonnaise, sour cream, crumbled blue cheese, milk, white vinegar, garlic powder, black pepper, and salt.

Mix Well: Whisk all the ingredients together until well combined.

Adjust Consistency: If the dressing is too thick, add a little more milk until it reaches your desired consistency.

Chill (Optional): For best results, chill the blue cheese dressing in the refrigerator for at least 30 minutes before serving.

Notes

Patting the wings dry is crucial for crispy skin.

Don’t overcrowd the grill; grill in batches if necessary.

Use a meat thermometer to ensure the wings are cooked through.

Adjust the buffalo wing sauce to your liking.

Serve with blue cheese or ranch dressing, celery, and carrot sticks.

For extra saucy wings, baste them with the buffalo sauce during the last few minutes of grilling. Be careful not to baste too early, as the sauce can burn.

Rest the Wings Before Serving: After grilling and tossing in sauce, let the wings rest for a few minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful wings.

Grilled Buffalo Wings: The Ultimate Guide to Perfect Wings