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    Classic Grilled Buffalo Wings

    clock-icon45 minutes
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    Pixicook editorial team

    Delicious and classic grilled buffalo wings with a homemade hot sauce, perfect for any gathering or game day.

    Ingredients for Classic Grilled Buffalo Wings

    units in
    USchevron
    units in
    USchevron
    serves
    4 peoplechevron
    serves
    4 peoplechevron

    Chicken Wings, cut into 3 sections, wing tips reserved for stock

    0 lb

    Substitute chevron-down

    Neutral Oil, for tossing

    to taste

    Substitute chevron-down

    Hot Sauce, Mild

    cups

    Substitute chevron-down

    Butter, Melted

    tablespoons

    Substitute chevron-down

    Sherry Vinegar

    tablespoons

    Substitute chevron-down

    Garlic, Minced

    tablespoons

    Substitute chevron-down

    Salt

    to taste

    Substitute chevron-down

    Pepper

    to taste

    Substitute chevron-down

    How to Make Classic Grilled Buffalo Wings

    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.

    Pitfalls and tips

    Homemade Sauce

    Make your own Buffalo sauce with melted unsalted butter, high-quality hot sauce, garlic powder, Worcestershire sauce, and white vinegar.

    Keep the Heat Indirect

    Set up your grill for indirect heat to cook wings slowly, avoiding flare-ups and rendering fat for crisp skin.

    Sauce at the End

    Toss wings in sauce once fully cooked and crispy to prevent burning and keep skin crispy. Optionally, return to grill for a caramelized glaze.

    Dry Brining

    Pat wings dry and dry brine with kosher salt to draw out moisture for crisper skin. Refrigerate uncovered for a few hours or overnight.

    Monitor the Temperature

    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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