American BBQ & Grill · Free
Crispy Grilled Buffalo Chicken Wings
Smoky, crackly-skinned wings tossed in a classic tangy buffalo butter sauce. Grilling gives them a flavor deep fryers can never match.
****+
Prep 20 min · Cook 40 min
Method
Pat the wings very dry with paper towels, because dry skin is the secret to crispiness on the grill.
In a large bowl, toss the wings with the baking powder, salt, garlic powder, and pepper until evenly coated; the baking powder helps the skin crisp up.
Set up your grill for two-zone cooking with direct high heat on one side and indirect heat on the other, targeting about 400 degrees F.
Arrange the wings on the indirect (cooler) side, close the lid, and cook for 20 minutes, turning once halfway through.
Move the wings to the direct-heat side and grill for 8 to 12 more minutes, turning often, until the skin is browned, blistered, and crisp.
Check that the wings reach an internal temperature of at least 175 degrees F, which renders the fat and gives the best texture.
While the wings finish, melt the butter in a small saucepan over low heat, then whisk in the hot sauce, honey, and Worcestershire until smooth.
Transfer the hot grilled wings to a clean large bowl.
Pour the warm buffalo sauce over the wings and toss until every piece is fully coated and glossy.
Pile the wings onto a platter and serve right away with celery sticks and blue cheese dressing for dipping.
For extra stickiness, return the tossed wings to the direct heat for 1 minute to caramelize the sauce, watching closely so it does not scorch.
Chef's tips
- Do not skip drying the wings and using baking powder -- together they replace the crunch you would get from frying.
- Keep the lid mostly closed during the indirect stage to render the fat before you crisp the skin.
- Toss the wings in sauce only at the very end so the skin stays crisp instead of going soggy.
Cooking times vary by equipment -- cook to temperature and to taste.
