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Grilled Chicken Wings with Seasoned Buffalo Sauce

Juicy and crispy grilled chicken wings coated in zesty buffalo sauce, perfect for gatherings or cozy family dinners.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Snack
Cuisine: American
Calories: 325
Ingredients Method Notes

Ingredients
  

For the Wings
  • 3 lbs chicken wings if whole, cut them into sections and discard the wing tips or save them for stock
  • 1.5 teaspoons kosher salt
  • 0.5 teaspoon freshly ground black pepper
For the Buffalo Sauce
  • 6 tablespoons unsalted butter lending a rich creaminess to the dish
  • 1 clove garlic, minced for aromatic depth
  • 0.25 cup Frank's Red Hot Original Cayenne Pepper Sauce or a similar brand for that perfect kick
  • 0.25 teaspoon kosher salt
  • 0.5 teaspoon onion powder which adds subtle sweetness
  • 0.5 teaspoon chili powder for warmth
  • 0.75 teaspoon sugar to balance the spices

Method
 

Preparation
  1. Start by heating your grill to medium-high.
  2. Sprinkle the chicken wings with kosher salt and freshly ground black pepper, ensuring that each piece is well-coated.
  3. Using grill tongs, dip a wad of paper towels in oil and rub the grill grate until glossy to prevent sticking.
Cooking
  1. Place the seasoned wings on the grill, cover, and cook for about 20 minutes, flipping occasionally.
  2. Ensure the wings are golden brown and crispy, and move to a cooler part of the grill if flare-ups occur.
Making the Sauce
  1. In a microwave-safe bowl, combine the unsalted butter and minced garlic. Microwave until the butter is melted, about one minute.
  2. Stir in the Frank's Red Hot sauce, kosher salt, onion powder, chili powder, and sugar, then set aside.
Coating and Serving
  1. Once the wings are cooked through, dip them into the buffalo sauce, ensuring every wing is well-coated.
  2. Serve immediately, or with the sauce on the side for dipping.

Notes

For extra crispy wings, pat them dry with paper towels before seasoning. Let the wings rest for a few minutes after grilling for juice redistribution. Experiment with flavors by adding paprika or cayenne pepper for extra kick.