Free Recipe
Grilled Buffalo Chicken Wings
Skip the deep fryer: grilling wings over direct heat renders the fat and crisps the skin beautifully, and a butter-based Buffalo toss gives them that classic tangy heat everyone recognizes.
Prep15 min
Cook25 min
Total40 min
ServingsServes 4 as an appetizer
DifficultyEasy
Rating★ 4.5
Why You'll Love This
- Crispy skin with no deep frying required
- Classic tangy-buttery Buffalo flavor everyone loves
- Two-zone method makes them foolproof for beginners
Ingredients
- 2 lbs chicken wings, split into flats and drumettes
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 cup hot sauce (such as a cayenne pepper sauce)
- 4 tablespoons unsalted butter
- 1 tablespoon honey
- 1/4 cup crumbled blue cheese, for serving
- 2 tablespoons chopped celery leaves or sliced celery, for serving
Method
- Pat the wings completely dry with paper towels; moisture is the biggest enemy of crispy skin on the grill.
- In a large bowl, toss the wings with the baking powder, salt, and garlic powder until evenly coated.
- Let the wings sit uncovered in the refrigerator for 20 to 30 minutes; this dries the skin further for better crisping.
- Set up the grill for two-zone cooking: pile coals on one side (or leave one burner off on a gas grill) to create a hot side and a cooler indirect side.
- Place the wings on the indirect (cooler) side, close the lid, and cook for 15 minutes to render fat slowly without burning the skin.
- Move the wings to the direct heat side and grill for 8 to 10 minutes, turning every 2 to 3 minutes, until the skin is deeply golden and crisp all over.
- Check a few wings with an instant-read thermometer in the thickest part; they must read 165 degrees Fahrenheit or higher.
- While the wings finish, melt the butter in a small saucepan over low heat, then whisk in the hot sauce and honey until smooth.
- Transfer the hot wings to a large clean bowl, pour the Buffalo sauce over them, and toss until every wing is glossy and coated.
- Pile the wings onto a platter, scatter blue cheese crumbles and celery over the top, and serve immediately while hot and crispy.
Tips
- Baking powder (not baking soda) raises the skin's pH and helps it crisp; use plain baking powder, not a self-rising mix.
- Toss the wings in sauce right before serving, not ahead of time, or the crispy skin will turn soggy.
Nutrition (estimated per serving)
Calories: 340
Protein: 24g
Fat: 25g
Carbs: 3g
Fiber: 0g
Sodium: 780mg
