Grilled Chicken Wings with Seasoned Buffalo Sauce

Tested & Perfected Recipes

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 really delicious as is — but the seasoned Buffalo sauce takes them over the top. It’s 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!

wings-for-boys

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.

ingredients

how to make Grilled Chicken Wings with Buffalo Sauce

Begin by seasoning the wings with salt and pepper.

seasoned-wings

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.

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.

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).

dipping-wings-in-sauce

Serve immediately and enjoy!

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

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)
  • 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

  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

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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Reviews & Comments

  • Olive oil ok to use? Needs to be dairy free

    • — Sue on February 14, 2021
    • Reply
    • Hi Sue, I don’t think the sauce would work well with olive oil. Instead, I’d suggest using this recipe. Because the wings are highly seasoned, you really don’t need a sauce. Hope you enjoy if you make them!

      • — Jenn on February 15, 2021
      • Reply
  • I made the recipe exactly as written and the wings came out perfectly with just the right amount of heat and flavor. I also made the wings again in the oven at 425 degrees for 45 minutes on a rack. These wings were crispier and just as delicious. This is now my go to wing recipe!

    • — Nancy on January 28, 2021
    • Reply
  • I made these with my Foods 10 students. It was a ’10/10 would make again’. Thanks for the great recipe!

    • — Carmaine Hall on January 28, 2021
    • Reply
  • Love these wings!! How would you cook them on the grill from frozen?

    • — Jennifer Jenkins on December 27, 2020
    • Reply
    • Hi Jennifer, I wouldn’t recommend cooking them from frozen – sorry!

      • — Jenn on December 28, 2020
      • Reply
  • This is without a doubt the best grilled buffalo chicken wing recipe ever. Friends and family request these every time they’re invited to dinner. Absolutely spectacular. They have just enough heat the whole family can enjoy. Thank you!!

    • — Marksy on November 6, 2020
    • Reply
  • Hi Jenn,
    Can I use Sriracha sauce instead of Frank’s Hot Sauce and if so should I use the same amount? Thank you,
    Olivera

    • — Olivera on September 28, 2020
    • Reply
    • Hi Olivera, I haven’t made these with sriracha, but another reader commented that she did and was happy with the results, so I think it’s worth a try. I would assume you’d need the same amount. Please LMK how they turn out with sriracha!

      • — Jenn on September 29, 2020
      • Reply
  • Yet another winning recipe from you! My family loves these!

    • — Sarah on August 16, 2020
    • Reply
  • Wings were great! Not to hot, not to mild – just right. Thanks for the great recipe!

    Bob

    • — Bob Amstadt on July 31, 2020
    • Reply
  • I make these wings all the time & they are our favorite. Easy to make & delicious. We have them with blue cheese dressing for dipping along with carrot & celery sticks. Great Friday night pub food.

    • — Heather on July 17, 2020
    • Reply
  • Another great recipe! The wings were great with just the salt and pepper, no sauce/dip required. Please post more chicken wings recipes! Thanks.

    • — Verna on July 17, 2020
    • Reply
  • Another winner, Jenn! This is my first time making bone-in chicken on the grill, and it turned out perfectly! Thank you!!

    • — Alex S. on July 7, 2020
    • Reply
  • This is a great recipe but has too much butter for our taste. Whenever we grill wings we use Frank’s Hot Sauce but leave the butter out.

    • — Jeanne on June 25, 2020
    • Reply
  • Best chicken wings ever, I cook them on bbq on lower temp and for a good 20 minutes to get them browned , my friends can never get enough

    • — Craig Ferguson on June 16, 2020
    • Reply
  • Can I make the sauce ahead of time when I go camping? Best wings ever!!!!!

    • — Diane on May 14, 2020
    • Reply
    • Hi Diane, Sure, it may solidify or separate depending on how you store it, but you should be able to warm it up/whisk it back to together before serving.

      • — Jenn on May 15, 2020
      • Reply
  • Excited to make these! Do you have a suggestion for a blue cheese dipping sauce to go with these?

    • — Selina on April 25, 2020
    • Reply
    • Hi Selina, I’m not a big fan of blue cheese so I don’t have a recipe of my own — sorry! This one looks good and gets good ratings (please keep in mind I haven’t tried it myself).

      • — Jenn on April 26, 2020
      • Reply
    • Quick and easy and so yummy. Had no onion powder or chili powder but it was still amazing. Wings were perfectly crispy and caramelized with the sauce. What a great way to celebrate national wing day

      • — Jody B on July 29, 2020
      • Reply
  • My husband said these were the best wings he ever had. He did Intentionally get a slight bit of grill mark in certain places and for our taste that adds to the flavor but the wings remained tender and moist inside. Definitely will make them again. We served them with blue cheese dressing as a dip. Thanks for your recipe!

    • — MaryK. on March 7, 2020
    • Reply
  • Hi ! Can you use this for your buffalo chicken dip ? or would you just stick to the Frank’s for the buffalo dip ? Thank you !

    • — Kelly on November 24, 2019
    • Reply
    • Hi Kelly, I’d stick with Franks as this has a lot of butter in it (and that dip already has quite a bit of fat in it).

      • — Jenn on November 25, 2019
      • Reply
  • These are awesome! I loved everything about them. Hubby couldn’t stop eating them. This totally elevates the old butter & Frank’s sauce. Will be making these often. Thanks Jenn!

    • — Janet on October 27, 2019
    • Reply
    • I followed the instructions exactly as described. The wings were excellent. For the wing sauce, I used Frank’s Xtra Hot sauce, and perhaps because of this, the water-soluble parts of the sauce didn’t mix well with the butter. After fussing unsuccessful to get them to blend, I added 3/4 tsp of cornstarch, stirred it in well, then added 2 tbsp hot water. This immediately homogenized it, but retained a light consistency. The flavor is great!

      • — Jen's Chef on August 18, 2020
      • Reply
  • This is my new go-to recipe for wings! They are delicious. I cannot say enough fabulous things about them.

    • — Darlene on October 23, 2019
    • Reply
  • Absolutely love love love!

    First time using a recipe and I actually used a smoker for the first time today as well.

    So following the directions outlined the sauce was just amazing, I happened to use a little more Franks Red Hot Sauce, but to each their own. OMG!! Delish!!

    So I used a smoker and at about 275 heat for about 15 -20 min.
    Then threw those babies on the propane grill over medium-high heat for about 8 – 10 min, just to give the grill taste! about 4-5 min each side.

    Took off the grill, mixed with sauce! Holy moly! Thank you Jenn Segal!!!!!

    Will recommend this recipe for anyone who loves chicken wings and thats that!

    • — Megan Thomas on August 9, 2019
    • Reply
  • I don’t often write reviews but this was a HUGE hit with my family. My husband said it was better than he had in restaurants and my boys could not stop eating them. Thank you!!!

    • — Susan Steven on July 26, 2019
    • Reply
  • Making this recipe for the 2nd time today. A few, standout things I really like about this wing recipe: 1) the wings are grilled, and the flavor of grilled wings can not be beat; and, 2) the sauce is not simply Franks and butter. The added seasoning take this sauce to the next level!

    The only tweak to this recipe I made both times is to serve the sauce on the side, so people can spoon it over their wings, giving them the option of how much (or little) to add.

    Thanks Jenn!!!

    • — Ryan on June 30, 2019
    • Reply
  • I have never made wings with buffalo sauce and am trying for the first time tonight. However, I only have Frank’s Buffalo Sauce rather than original. Would you recommend I still season it as instructed for the Original hot sauce or just use as is and only use your recipe to grill the chicken?

    • — Janet on June 14, 2019
    • Reply
    • Hi Janet, I’ve never tried that version so it’s hard to say. I’d make it without the spices and add them to taste, if necessary. Hope you enjoy!

      • — Jenn on June 14, 2019
      • Reply
      • Thank you Jenn! The grilled chicken wings were a hit but they would be more delicious with your sauce! love your recipes as always.

        • — Janet on June 14, 2019
        • Reply

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