Grilled Buffalo Wings

This recipe for grilled buffalo wings uses a unique two-stage grilling process to ensure moist interiors and crispy exteriors. Wings are seasoned, initially steamed on a crowded grill, tossed in a buttery hot sauce, then returned to a hotter grill to crisp up. A simple and effective method for delicious grilled wings.

Print Recipe

Cook Time 35

Total Time 35

Course lunch/dinner

Cuisine American

Servings 6 people

Calories 6632.7 kcal

Equipment

1 Gas Grill
2 Large Bowls One for seasoning, one for sauce
1 Small Saucepan
1 Whisk
1 Tongs For handling wings on the grill

Ingredients

Main

1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon garlic powder
3 pounds whole chicken wings
6 tablespoons unsalted butter
1/3 cup hot sauce
1 tablespoon apple cider vinegar
1 tablespoon honey

Instructions

In a small bowl, combine the salt, pepper and garlic powder. In a large bowl, toss the wings with the salt mixture to evenly coat.
Preheat a gas grill to medium heat (about 350 degrees F).
Place the wings on the grill, crowding them together so that they are all touching (this goes against the conventional wisdom of giving meat room so it doesn't steam; you want them to steam so that they stay moist). Grill, flipping the wings every 5 minutes, for a total of 20 minutes of cooking.
In the meantime, heat the butter, hot sauce, vinegar and honey in a saucepan over low heat and whisk to combine.
In a clean large bowl, toss the wings with the sauce. Turn the heat up on the grill to medium high. Use tongs to remove the wings from the sauce and put them back on the grill until the skins crisp, 1 to 2 minutes per side. Put the wings back in the bowl with the sauce, toss and serve.

Notes

This recipe employs a clever two-stage grilling method. The initial crowding of wings on the grill helps them steam and cook through while remaining moist. The second, hotter grill session after saucing is crucial for developing that desirable crispy skin characteristic of great wings. Ensure your grill grates are clean and well-oiled before starting to prevent sticking, especially with the sticky sauce. Adjust hot sauce and honey levels in the sauce to control spice and sweetness. Serve immediately with blue cheese or ranch dressing and celery sticks.