Grilled Buffalo Chicken Wings (with Crispy Skin)

4.50 from 4 votes
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Chicken Wings are one of our all times favorite indulgences. While we have several chicken wing recipes right here on our site, Grilled Buffalo Wings is one of our go to favorites (and the quickest to make). Easy to prep, quick to cook, and with a simple hack to get the deep fried texture but with the flavor of wood fire grilling.

Grilled Buffalo Chicken Wings on a white platter

Honestly, we will make chicken wings ALL year long. While they certainly make a great tailgating recipe idea, they’re also fantastic year-round as a snack or full meal. No matter how you make these, or when you make these, they will fulfill your Buffalo wing craving and then some, for a grilled take on the classic flavor.

Recipe Highlights

  • Corn Starch (versus baking powder) is added to the dry rub to help get that crispy deep fried flavor (without actually frying the wings).
  • Using two-zone grilling allows the right amount of time (and heat) to cook the wings thoroughly and finish with crispy skin.
  • A simple mix of hot sauce and butter gives a coating to the wings for that perfect classic Buffalo flavor combination.

Buffalo Wings Ingredients

  • Party Wings: The main ingredients for this grilled Buffalo wings recipe is of course the chicken wings. These are made up of the drums and flats or party wings as you may see them in the store. Typically when buying wings, you can expect 10 to 12 wings per pound. The remaining ingredients are all about the flavor and texture.
raw chicken wings on a drying rack
  • Dry Rub – We keep it simple with our go-to beef rub, otherwise known as our SPG Rub. Typically we use 1 tablespoon of dry rub for each pound of wings.
  • Corn Starch – Corn starch is the secret ingredient to get that deep fried texture, but cooked on the grill instead of deep frying. Use an equal ratio of corn starch and dry rub.
  • Frank’s RedHot hot sauce – No, they aren’t paying us to say this. It’s the distinct flavor that comes from the traditional Buffalo Wing and we love it. It has the right balance of vinegar and pepper flavor. It’s the only sauce we’ll use for this style of Buffalo wings!
  • Butter – To help the sauce adhere to the wings, melting butter in the Frank’s is a must.

Chef’s Note: If you buy the entire wing together simply separate them with a sharp knife and remove the wing tips.

See recipe card for quantities.


Grilled Buffalo Style Wings are all about the sauce. But before we get to the sauce, we start by preparing the wings.

  • In a small bowl combine the dry rub and the corn starch. Stir to combine.
  • Be sure the wings have been patted dry with a paper towel and are dry, and then place the wings in a one gallon plastic baggie.
  • Pour the dried seasoning into the baggie, close, and shake the baggie to coat the wings liberally.
  • Place onto the grill to cook.

Grilling Technique

Use two-zone grilling or indirect cooking where you start the wings away from the direct heat source, and then finish over direct heat if needed. Often the indirect side will completely crisp up the wings with no need for a direct finish.

grilling chicken wings on the grill using two-zone grilling
Wings cooking over indirect heat: notice the heat source on the right (“direct” side), and the wings on the “indirect” side.

Alternatively you can use a vortex method where the charcoal is in the center of your grill and you arrange the wings along the outer edge.

If using a Big Green Egg or Kamado Grill we recommend two-zone set up versus grilling with the Conveggtor plate on.

Grilling Wings

  1. Prepare the grill for two-zone cooking method using lump charcoal.
  2. When the internal temperature of the grill reaches 400 degrees Fahrenheit, place the seasoned wings on the indirect side of the grill.
  3. Cover the grill and grill wings for 15 minutes. Then flip the wings.
  4. Continue grilling indirect for an additional 15 minutes over indirect heat.
  5. At this point the wings should be crispy on all sides to the touch. If they are not, then move them to the direct heat side and finish over direct heat for about 1 minute per side.
chicken wings on the grill

Chef’s Tip – Use a good instant read thermometer like the Thermoworks Thermapen One to make sure the chicken is done. While the minimum safe zone for chicken per the USDA is 165 degrees F, the flats and drums actually taste better when cooked to 175 – 180 degrees. After 30 minutes they should be at that temperature.

Easy Buffalo Wing Sauce

We use the most traditional flavor for a medium heat Buffalo sauce. It starts with Frank’s RedHot hot sauce and butter. We use a ratio of 1 cup sauce and 2 tablespoons butter for every pound of wings. (We like excess sauce)

  1. In a small pan, pour in one cup of the Frank’s and 2 tablespoons of butter.
  2. Over medium heat, slowly melt the butter into the sauce, stirring consistently. Once the butter is melted turn off the heat after 2 additional minutes.

You can also modify this sauce with hot honey using our recipe from grilled hot honey wings.

Chef’s Tip – You don’t want to boil the sauce otherwise the fats will separate and the sauce will be thin and won’t properly coat the wings. So it’s best to slowly melt the butter, then turn off the heat as soon as the butter and sauce incorporate.

Grilled Buffalo Chicken Wings on a platter


As soon as the wings come off the grill, place them in a large bowl and then pour in the warm sauce. Toss the hot wings in the warm sauce and then plate them. Serve with your favorite dipping sauce.

To time the sauce and wings to come off warm at same time, we start the sauce about 10 minutes before we anticipate the wings to be done.

Then dip in your favorite sauce. Drop a comment on your favorite – ranch or blue cheese!

A hand grabbing a grilled Buffalo style chicken wing

Other Wing Recipe Ideas and Inspirations

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Fire + Wine Cookbook

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About Vindulge

Mary (a certified sommelier and recipe developer) and Sean (backyard pitmaster) are co-authors of the critically acclaimed cookbook, Fire + Wine, and have been creating content for the IACP nominated website Vindulge since 2009. They live in Oregon on a farm just outside Portland.

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Grilled Buffalo Chicken Wings on a platter
4.50 from 4 votes

Grilled Buffalo Chicken Wings Recipe

Classic Buffalo wings cooked on the grill with crispy skin.
Prep: 15 minutes
Cook: 30 minutes
Servings: 12 wings


  • 1 gallon plastic baggie


  • 1 pound chicken wings, Typically 1 pound averages 12 wings.
  • 1 tablespoon beef rub
  • 1 tablespoon corn starch
  • 1 cup Frank's Red Hot
  • 1 tablespoon unsalted butter
  • ½ cup ranch or blue cheese, Optional dipping sauce


  • Prepare Grill: Prepare grill for two-zone grilling targeting 400 degrees Fahrenheit in the cooking chamber.
  • Season Wings: In a small bowl combine seasoning and corn starch. Place wings into the plastic baggie and then pour the seasoning mixture in. Seal the bag and shake to coat the wings.
  • Grill Indirect: Place the seasoned wings on the indirect side of the grill. Cover the grill and grill wings for 15 minutes. Then flip the wings and grill an additional 15 minutes.
  • Make Sauce: While wings are grilling, add the hot sauce and butter to a small pan over medium heat. Stir to combine as the butter melts. Turn heat down if it starts to simmer, it just needs to melt the better and combine with the sauce.
  • Finish: Place the wings in a large bowl and pour the warm sauce over the wings. Toss to combine, then plate and serve with you favorite dipping sauce.


Finishing Wings: After 30 minutes the wings should be crispy on all sides to the touch. If not place them on the direct side of the grill and finish over direct heat for about 1 minute per side. Watch the wings if grilling direct as the fat in the skin will cause flare ups.
Chef’s Tip – Use a good instant read thermometer like the Thermoworks Thermapen One to make sure the chicken is done. While the minimum safe zone for chicken per the USDA is 165 degrees F, the flats and drums actually taste better when cooked to 175 – 180. After 30 minutes they will be at that.


Calories: 57kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 628mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Prep Time: 15 minutes
Cook Time: 30 minutes
Course: Appetizer
Cuisine: American
Servings: 12 wings
Calories: 57
Keyword: grilled buffalo chicken wings, grilled buffalo style chicken wings, grilled chicken wings, grilled chicken wings recipe
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About Mary

I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

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  1. The recipe sounds great! This isn’t really a comment, but I have a question. If I want to transport the wings when they are finished cooking, is there a way to keep them crispy till I arrive at the party? About an hour away.

    1. Carol that is a great question. The answer is – once they are sauced, there is a small window for them to be crispy. And even if you transport them in some type of storage, the heat will steam them and they will loose the crisp component. Two options (and I think we’ll add this to the recipe details):

      1. Smoke the wings first (if you have a smoker or modify a gas grill for smoking). Smoke for an hour or until the internal temp of the wings is about 170. Then travel and finish them if you can in a broiler in the oven at your arrival destination then sauce them.
      2. Can you grill them there? If you can then you can just pre-season them and mix sauce in advance – travel – grill them – and then sauce them.

      For the least work it’s likely best to smoke at your residence and then finish them at the party. It will make for good conversation as well. Let us know what/how you ended up doing it.