Delicious and classic grilled buffalo wings with a homemade hot sauce, perfect for any gathering or game day.
45 minutes
Delicious and classic grilled buffalo wings with a homemade hot sauce, perfect for any gathering or game day.
Chicken Wings, cut into 3 sections, wing tips reserved for stock
0 lb
Neutral Oil, for tossing
to taste
Hot Sauce, Mild
cups
tablespoons
tablespoons
tablespoons
to taste
to taste
1. Prep Wings
Cut the chicken wings into three sections, reserving the wing tips for stock. Lightly toss the wings with neutral oil to prevent sticking.
2. Grill Setup
Prepare a charcoal or gas grill for moderate heat, placing the rack about 4 to 6 inches from the flames. Set up a cooler zone for indirect cooking.
3. Initial Grilling
Place wings on the cooler side of the grill. Cover and let cook, turning once or twice, for about 15 to 20 minutes, or until fat is rendered and wings are cooked through. Alternatively, broil on a sheet pan in the oven, flipping halfway through.
4. Sauce Preparation
While the wings are grilling, mix the hot sauce, melted butter, vinegar, minced garlic, salt, and pepper in a large bowl.
5. Final Grilling
Once wings are cooked through, toss them in the prepared sauce to coat evenly. Transfer wings to the hotter part of the grill, cooking uncovered and turning as needed until browned on both sides. Alternatively, broil for a few more minutes to brown.
Make your own Buffalo sauce with melted unsalted butter, high-quality hot sauce, garlic powder, Worcestershire sauce, and white vinegar.
Set up your grill for indirect heat to cook wings slowly, avoiding flare-ups and rendering fat for crisp skin.
Toss wings in sauce once fully cooked and crispy to prevent burning and keep skin crispy. Optionally, return to grill for a caramelized glaze.
Pat wings dry and dry brine with kosher salt to draw out moisture for crisper skin. Refrigerate uncovered for a few hours or overnight.
Maintain a medium heat (350°F to 400°F) using a grill thermometer, especially for charcoal grills by controlling air vents.
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