Classic Buffalo 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. The seasoned Buffalo sauce gives the wings a little kick but is still mild enough for most kids. Proof: my son and his friends polished off an entire 3-pound test batch in about ten minutes!
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.
Begin by seasoning the wings with salt and pepper.
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.
Meanwhile, make the sauce by melting the butter with the garlic in the microwave. Stir in the hot sauce and spices and set aside.
When the wings are done, dip them in the sauce. (Alternatively, you can serve the wings plain with the sauce on the side).
Serve immediately and enjoy!
Note: I like Frank’s Hot Sauce for this recipe because it’s pretty mild. For spicier wings, use a hotter sauce.
Grilled Chicken Wings with Seasoned Buffalo Sauce
Ingredients
For the Wings
- 3 pounds chicken wings (if whole, cut into sections; discard the wing tips or save for stock)
- 1-1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- Vegetable oil, for grill
For the Seasoned Buffalo Sauce
- 6 tablespoons unsalted butter
- 1 clove garlic, minced
- 1/4 cup plus 2 tablespoons Frank's Red Hot Original Cayenne Pepper Sauce (or similar brand)
- 1/4 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 3/4 teaspoon sugar
Instructions
- Heat the grill to medium-high. Season the wings with salt and pepper.
- 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.
- 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.
- Dip the cooked wings in the sauce and serve immediately. Alternatively, serve the wings plain with the sauce on the side.
