Crispy Grilled Chicken Wings with Buffalo Sauce

It’s time to fire up the grill and serve the most perfect crispy grilled chicken wings served with homemade Buffalo sauce. This is my go-to recipe for BBQ parties, and it always turns out great. Perfectly charred, smoky, and crispy on the outside, tender on the inside, they are ideal for summer cookouts and game days and only take 30 minutes to make!

This dish will surely be a hit at your summer backyard barbecue party, and I find myself cooking it so often for casual dinners with the family or as an appetizer for lazy summer evenings with friends. This recipe is super easy to make and goes well with salads such as Mediterranean Couscous Salad, Chickpea Salad, or Mexican Black Bean Salad for a hearty, fuss-free dinner.

The meat’s flavor is amplified by a bold, flavorful spice rub with savory garlic, smoky paprika, and just a bit of chili powder. I like to serve these chicken wings with homemade Buffalo sauce on the side, but a delicious option would be to lightly baste them with the sauce while they are cooking! Starting with the crisp skin, succulent interior, and irresistible flavor, these are always a hit and a crowd favorite.

Why you will love this recipe 

• Perfect for game day: I like to make a bunch of these and serve them with a variety of dipping sauces to satisfy everyone’s taste buds. Instead of slathering them with any sauce, I just grill them and set out the sauces for everyone to choose from. 
• Finger food in every flavor: I like these with buffalo sauce, but they can also be coated in my homemade barbecue sauce, savory and sweet teriyaki sauce, hot sauce, tangy ranch dressing, or any sauce you like. The kids like to eat them with ketchup!
• So inexpensive: I can make these to serve a crowd for less than $10 because chicken wings are so cheap, and the buffalo sauce is mostly butter and seasonings. 
• Fast and easy: It only takes me a few minutes to prepare these, and they cook in under 15, so I can have them ready to eat in under 30. All I need are chicken wings, butter, seasonings, and some Frank’s Hot Sauce.

What you will need

• Chicken: I use about 2 pounds of organic chicken wings, cut into drumettes and wingettes.

For the dry rub

• Wet ingredients: I use vegetable oil on the grill to keep the chicken wings from sticking. It also has a high smoke point, so it will not burn.
• Seasonings: Besides kosher salt and black pepper, I also use garlic powder to give the chicken a deep, garlicky flavor without burning like fresh garlic can on the grill. Onion powder also provides an intense, slightly sweet onion flavor that won’t burn on the grill. Smoked paprika adds a smoky flavor without actually smoking the meat. Finally, I add chili powder to give it a savory, earthy taste with a bit of heat. 

For the buffalo sauce

• Wet ingredients: Mixing melted butter with Frank’s RedHot sauce creates a milder heat and a velvety texture that helps it stick to the chicken better. 
• Seasonings: Garlic and onion powders in the sauce add depth of flavor, with a slightly sweet, hot tanginess that balances the sharp acidity. Chili powder provides a hint of heat without adding more liquid. Salt enhances the flavors of all the other ingredients. 

How to prepare

Toss the wings: First, pat the wings dry. Then, I mix all the dry rub ingredients in a large bowl before tossing the dry wings in the mixture. They need to be completely coated. 

Make the sauce: I stir all the sauce ingredients in another bowl and set it aside. 

Grill the chicken: As the grill heats up, I oil the grates and add the wings when the grill is hot, pressing and turning them occasionally until the skin is crispy and the meat is cooked through. This should take about 15 minutes. 

Rest and serve: I let the chicken wings rest for 10 minutes before serving them with the buffalo sauce.  

Expert tip

How to cut chicken wings

Although chicken wings can be bought already cut into wingettes and drumettes, it is less expensive to cut them yourself, and you get fresher chicken that way. It is easy to do, too. Each wing has just 3 parts, separated by joints. Feel for the break in each joint and slice through that break between the bones. I like to use kitchen shears for this because it is easier. First, I cut off the tip and save it for soup or broth. Then, I cut between the drumette and wingette for the recipe. 

More tips to consider:

• Make sure the wings are patted completely dry before tossing them in the dry rub.
• For extra-crispy wings, place the wings in the fridge, uncovered, for several hours (or overnight) to dry the skin. 
• Mix a teaspoon of baking soda into the spices for even crispier skin. 
• I like to flip my wings every 5 minutes to ensure even cooking. 
• Remove the wings when the internal temperature is 160 degrees F.

Recipe variations and add-ins:

• Different sauces: There are many sauces that go well with these chicken wings, such as my homemade honey mustard sauce, which takes only 5 minutes to make. Those who like sweet-and-spicy food will also enjoy my General Tso sauce recipe. 
• Boneless wings: Even though they aren’t really wings, boneless “wings” are very popular because they are easier to eat without having to worry about bones. They are also easier to make with chicken breasts cut into strips. 
• Grilled in the oven: Instead of grilling them outside, sometimes I use a grill pan and cook them in the oven. This is especially helpful when the weather is not cooperating. 
• Different rub: To make this extra spicy, I add red pepper flakes to my rub. To make it sweeter, I leave out the chili powder and add brown sugar. 
• Italian wings: Instead of using the rub in this recipe, I sometimes use my homemade Italian seasoning for a more basic Italian flavor. Some of the herbs include sage, rosemary, basil, oregano, and parsley. 

Serving suggestions:

These chicken wings are perfect to serve alongside other appetizers at a party or game-day gathering. Some of my other favorite game-day appetizers include this rich and tangy beer cheese dip that I like to serve with my chewy, salty pretzel bites. Another meaty buffalo snack everyone loves is my slow-cooker buffalo chicken meatballs dish. It is so easy to make, and it stays warm in the pot during the party, too. 

If I want to serve these wings to the family with a side dish, they go great with my rich and cheesy mac and cheese casserole. Made with several kinds of cheese, crispy bacon, and buttery cracker crumbs, this dish is loved by everyone, whether I serve it as a meal or a side dish. For a different kind of cheesy dish, these cheesy potatoes are another one of my family’s favorites. For dessert, these fried churros in cinnamon-brown sugar are the perfect end to a meal.

How to store leftovers:

• Refrigerate: I store mine in the refrigerator for 4 to 5 days in a sealed container or storage baggie. 
• Freezing: To keep leftovers longer, I put the chicken in a freezer bag, and it can be frozen for several months.   
• Defrost: I thaw the chicken in the refrigerator overnight before reheating them.
• Reheating: I reheat my chicken wings in the air fryer at 375°F for 2-4 minutes. They can also be reheated in the oven at 375 degrees F for 15 minutes in a baking pan.  

Frequently asked questions

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