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Grilled Buffalo Wings

Grilled Buffalo Wings - recipe card
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These grilled buffalo wings deliver the perfect balance of smoky char and fiery heat. The wings are dry-brined for crispy skin, then grilled over direct heat and tossed in a classic buttery hot sauce. Serve with blue cheese dressing and crisp celery for the ultimate game-day snack.

Ingredients

Scale
  • 2 lb (907 g) chicken wings, separated into drums and flats, tips discarded
  • 1 tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 cup (120 ml) Frank’s RedHot Original Cayenne Pepper Sauce (or similar vinegar-based hot sauce)
  • 1/4 cup (56 g) unsalted butter, cut into 4 pieces
  • 1 tbsp honey
  • 1 tsp Worcestershire sauce
  • Blue cheese or ranch dressing for serving (optional)
  • Celery and carrot sticks for serving (optional)

Instructions

  1. Pat the chicken wings dry with paper towels. In a small bowl, combine salt, black pepper, garlic powder, and smoked paprika. Sprinkle the seasoning mixture evenly over all wing pieces, tossing to coat. Arrange the wings in a single layer on a wire rack set over a baking sheet. Refrigerate uncovered for at least 30 minutes (up to overnight) to dry the skin — this ensures maximum crispiness during grilling.
  2. About 20 minutes before grilling, remove the wings from the refrigerator to take the chill off. Meanwhile, prepare a charcoal or gas grill for medium-high direct heat (about 400°F / 204°C). For a charcoal grill, light a full chimney of coals and spread evenly; for gas, preheat all burners on high for 10 minutes, then reduce to medium-high. The grill should be hot enough that you can hold your hand about 5 inches above the grate for no more than 3-4 seconds.
  3. Clean and oil the grill grate: dip a folded paper towel in vegetable oil, grab with tongs, and rub across the hot grate. Place the dry-brined wings on the grill, skin side down first. Cover the grill and cook for 8-10 minutes, until the skin is golden brown with distinct grill marks and releases easily from the grate.
  4. Flip the wings using tongs and continue grilling covered for another 8-10 minutes. The skin should be deep brown and crispy, and the meat should reach an internal temperature of 165°F (74°C) when tested with an instant-read thermometer inserted into the thickest part of a drumette, away from bone. If one side browns faster, move wings to cooler zone of the grill and rotate as needed.
  5. While the wings grill, make the buffalo sauce. In a small saucepan over medium-low heat, combine the hot sauce, butter pieces, honey, and Worcestershire sauce. Stir occasionally until the butter is fully melted and the sauce is smooth. Do not let it boil — you want it hot but not simmering vigorously. Remove from heat and keep warm.
  6. Once the wings reach 165°F (74°C), transfer them to a large bowl. Pour the warm buffalo sauce over the wings and toss gently with tongs until every wing is evenly coated. Let them rest in the sauce for 2 minutes to absorb the flavor.
  7. Transfer the glazed wings to a serving platter. If desired, drizzle with a little extra sauce and sprinkle with finely chopped chives or parsley for color. Serve immediately with blue cheese or ranch dressing and celery/carrot sticks.
  8. For best texture, enjoy the wings right after tossing. If you need to hold them before serving, keep warm in a 200°F (93°C) oven for up to 15 minutes, tented loosely with foil to prevent drying.

Notes

Storage: leftover wings can be refrigerated in an airtight container for up to 3 days. For freezing, it is best to freeze grilled wings without sauce: cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 3 months. To reheat, thaw overnight in the refrigerator, then place on a wire rack over a baking sheet and warm in a 375°F (190°C) oven for 10-12 minutes until hot and crispy, then toss with fresh sauce. Alternatively, reheat in an air fryer at 375°F (190°C) for 5-7 minutes.

Nutrition

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Find it online: https://copycatkitchenco.com/grilled-buffalo-wings/