Grilled Buffalo Chicken Wings Recipe

Grilled Buffalo Chicken Wings on a platter

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4.50 from 4 votes

Grilled Buffalo Chicken Wings Recipe

Classic Buffalo wings cooked on the grill with crispy skin.

Prep Time15

Cook Time30

Course: Appetizer

Cuisine: American

Keyword: grilled buffalo chicken wings, grilled buffalo style chicken wings, grilled chicken wings, grilled chicken wings recipe

Servings: wings

Author: Mary Cressler | Vindulge

Cost: $10.00

Equipment

1 gallon plastic baggie

Ingredients

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

Instructions

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.

Notes

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.

Nutrition