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Grilled Chicken Wings with Seasoned Buffalo Sauce

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By Jenn Segal
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I love the flavor and ease of cooking chicken wings on the grill. They are truly no fuss, no muss and finger lickin’ good!

grilled buffalo wings

Classic Buffalo chicken wings are fried but I love the flavor and ease of cooking them on the grill. They are truly no fuss, no muss and finger-lickin’ good! The key is to cook them over a moderate flame so that the fat renders out and the skin gets nice and crispy. You can serve them plain — they are perfectly delicious as is — but the seasoned Buffalo sauce takes them over the top. The sauce is mild enough for most kids. As you can see, my son and his friends polished off an entire 3-pound test batch in about ten minutes!

Collage of boys eating chicken wings.

What you’ll need to make Grilled Chicken Wings with Buffalo Sauce

You can buy chicken wings already cut up or whole. If you buy them whole, the wings will consist of three parts: the drum, the flat/double-boned “wing” part, and the tip. To cut up a whole wing, start by cutting off the tip (which you can either discard or save for stock), then cut between the drum and the wing part. Try to cut the sections apart at the joints, where the cartilage is softer than solid bone. It’s easy once you get the hang of it.

Wing ingredients including Frank\'s Red Hot, chili powder, and onion powder.

Step-by-step instructions

Begin by seasoning the wings with salt and pepper.

Seasoned wings on a plate.

Grill the wings over moderate heat, turning frequently, until golden. You don’t want the wings to char at all, so keep a close eye on the flame.

Seasoned wings on the grill.

Meanwhile, make the sauce by melting the butter with the garlic in the microwave. Stir in the hot sauce and spices and set aside.

Collage of creating buffalo sauce.

When the wings are done, dip them in the sauce. (Alternatively, you can serve the wings plain with the sauce on the side).

Wings in a bowl of buffalo sauce.

Serve immediately and enjoy!

Plate of grilled chicken wings with seasoned buffalo sauce.

Note: I like Frank’s Hot Sauce for this recipe because it’s pretty mild. For spicier wings, use a hotter sauce.

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Grilled Chicken Wings with Seasoned Buffalo Sauce

By Jenn Segal

I love the flavor and ease of cooking chicken wings on the grill. They are truly no fuss, no muss and finger lickin’ good!

Servings: 4-6 as an appetizer
Prep Time: 5 Minutes
Total Time: 25 Minutes

Ingredients

For the Wings

  • 3 pounds chicken wings (if whole, cut into sections; discard the wing tips or save for stock)
  • 1½ teaspoons kosher salt
  • ½ teaspoon black pepper
  • Vegetable oil, for grill

For the Seasoned Buffalo Sauce

  • 6 tablespoons unsalted butter
  • 1 clove garlic, minced
  • ¼ cup plus 2 tablespoons Frank's Red Hot Original Cayenne Pepper Sauce (or similar brand)
  • ¼ teaspoon kosher salt
  • ½ teaspoon onion powder
  • ½ teaspoon chili powder
  • ¾ teaspoon sugar

Instructions

  1. Heat the grill to medium-high. Season the wings with salt and pepper.
  2. Using grill tongs, dip a wad of paper towels in oil, then carefully rub the grill grate until glossy and coated. Grill the wings, covered, flipping occasionally, until they are golden brown, crispy and completely cooked through, about 20 minutes. Keep a close eye on the grill: if there are flare-ups or the wings begin to burn, move the wings to a cooler part of the grill or reduce the heat. You don't want grill marks on the wings; just a nice and even golden-brown color.
  3. While the wings are cooking, make the sauce. Combine the butter and garlic in a microwave-safe bowl. Cook for about one minute in the microwave until the butter is melted. Stir in the hot sauce, salt, onion powder, chili powder and sugar. Set aside.
  4. Dip the cooked wings in the sauce and serve immediately. Alternatively, serve the wings plain with the sauce on the side.

Pair with

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 627
  • Fat: 49g
  • Saturated fat: 18g
  • Carbohydrates: 4g
  • Sugar: 1g
  • Fiber: 2g
  • Protein: 42g
  • Sodium: 851mg
  • Cholesterol: 205mg
Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Comments

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  • If like to make these for a cocktail party so need to make them ahead of time. How would you recommend preparing them and reheating please? Thanks!

    • Hi Leslie, I would make them as per the recipe and then just reheat them in a 300 degree oven, uncovered, until hot.

      • I would also like to make these ahead of time, but I am afraid they won’t be crispy. Will they crisp back up in the 300 degree oven? Also, if I grill them in advance do I leave the sauce off until after I have reheated the next day?

        Thank you Jenn! I have to tell you I was in Costco buying wings and I asked the woman beside me if she had a great wing recipe, she texted me yours! I should have known! Thank you again, you always make me look good in the kitchen!

        • Hi Lisa, These are definitely best when served right off the grill, but you can reheat them and they will crisp back up satisfactorily. (And yes, I’d leave the sauce off until reheating.) And I love the Costco story – thanks for sharing! 🙂

  • This recipe was simple and very good! I don’t like hot stuff so I was a little hesitant to make this but the Frank’s sauce was really good and flavorful and not too hot. We really enjoyed these and made complete pigs of ourselves…ha, ha!

  • Hot wings are delicious!!!!

  • Grilling the wings makes them so easy to prepare, and the sauce is absolutely delicious!

  • This recipe is fantastic! I have made these twice in one week….husband loves them and I love them because they are a healthy version. I just threw the wings on the grill with whatever I was making for dinner and had them on the side….and had plenty for leftovers. I will keep this recipe and share it with friends!

  • WOW – these were so delicious!! The wings were crisp but not greasy and the sauce was so flavorful – not too spicy either. My family loved!!

  • Trying these tonight!! Tried the chicken Marbella last weekend and it was delicious! 🙂

  • That looks really good!

  • Oh, how I love anything with Frank’s Red Hot….These look amazing and perfect for weekend noshing 🙂

  • I love chicken wings….however I only own an electric grill. Can these be done on an electric grill or in the oven?

    I love your recipes and just made the Moroccan Chicken (again) the other night for dinner along with the Warm Couscous Salad with Apricot Vinaigrette…..yummy! I have shared your website and recipes with many of my friends….they always ask after they taste one of your dishes (corn salad with scallions and basil; chicken meatballs, etc.).Thanks and keep the recipes coming!

    • Hi Pat, Yes, you can definitely bake them. Preheat your oven to 400°F. Arrange the wings in a single layer on a greased wire rack set over a foil-lined rimmed baking sheet, then bake for 45-50 minutes or until the skin is nice and crispy. So glad you are enjoying the recipes and thank you for helping to spread the word!

      • If you’re cooking in the oven, do you put the sauce on before you bake 40-50 minutes?

        • Hi Karrie, the sauce would go on after you bake the chicken. Hope you enjoy!

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