If you’re craving grilled buffalo wings that are smoky, juicy, and coated in a rich homemade sauce, this recipe delivers everything you want and more. These wings are grilled low and slow for incredible flavor, then finished with a classic buffalo-style sauce that’s tangy, buttery, and perfectly spicy—ideal for game day, backyard cookouts, or any time you want restaurant-quality wings at home.
Why You’ll Love These Grilled Buffalo Wings
There are countless ways to make chicken wings, but grilling them and finishing with a homemade buffalo sauce creates a result that’s hard to beat. Here’s why this recipe stands out:
- Deep smoky flavor: Slow grilling over indirect heat adds a gentle smokiness you can’t get from the oven alone.
- Crispy yet juicy texture: Proper grilling renders the fat while keeping the meat tender inside.
- Homemade sauce control: You decide how spicy, tangy, or buttery your buffalo sauce should be.
- Perfect for crowds: Wings are easy to scale up for parties and casual gatherings.
- Buffalo or BBQ friendly: This method works just as well if you want classic buffalo wings or a BBQ-style variation.
Whether you’re a wing purist or like experimenting with flavors, these grilled buffalo wings are reliable, impressive, and incredibly satisfying.
Ingredients for Grilled Buffalo Wings
For the Chicken Wings
- 3 pounds chicken wings, split into drumettes and flats
- 2 tablespoons vegetable oil (or olive oil)
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
For the Homemade Buffalo Sauce
- ½ cup unsalted butter
- ¾ cup hot sauce (such as Crystal, Texas Pete, or a mild cayenne-style sauce)
- 2 teaspoons Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon sugar (optional, balances heat)
- Freshly ground black pepper, to taste
Ingredient Notes and Substitutions
- Chicken wings: Fresh wings grill best, but thawed frozen wings work if fully dried before cooking.
- Butter substitute: For a dairy-free option, use plant-based butter or olive oil.
- Hot sauce: Choose one you enjoy on its own—the sauce flavor really matters here.
- Lower heat: Mix half hot sauce and half mild BBQ sauce for a buffalo-BBQ hybrid.
- Healthier swap: Use skinless chicken drumettes, understanding they’ll be slightly less crispy.
Step-by-Step Instructions
Step 1 – Prepare the Grill
Set up your grill for indirect heat, aiming for a temperature between 250–300°F. For charcoal grills, pile coals on one side. For gas grills, preheat with one burner on low and one off.
This low-and-slow setup helps render fat and prevents flare-ups.
Step 2 – Season the Wings
Pat the wings completely dry with paper towels. Toss them with vegetable oil, kosher salt, and black pepper until evenly coated.
Dry wings = better browning and less sticking on the grill.
Step 3 – Start Grilling Low and Slow
Arrange the wings on the cooler side of the grill in a single layer. Cover and cook for 60–75 minutes, turning every 15 minutes so they cook evenly.
You’re looking for:
- Rendered fat
- Light browning
- An internal temperature of 165°F
Step 4 – Make the Homemade Buffalo Sauce
While the wings cook, melt the butter gently in a saucepan over low heat. Whisk in hot sauce, Worcestershire sauce, garlic powder, sugar (if using), and black pepper.
Keep warm over very low heat. Do not boil—boiling can cause the sauce to separate.
Step 5 – Sauce and Finish Over Heat
Move the wings briefly over direct heat and brush generously with buffalo sauce. Grill for 2–4 minutes per side, turning and basting until lightly charred and sticky.
Watch closely to avoid burning.
Step 6 – Toss and Serve
Transfer the wings to a large bowl, drizzle with extra sauce, and toss to coat. Serve immediately while hot and glossy.
Pro Tips for Success
- Dry the wings thoroughly: Moisture prevents browning.
- Be patient: Low heat is key to juicy wings.
- Oil the grates: Prevents sticking during long cooks.
- Sauce at the end: Sugars burn easily—always sauce near the finish.
- Keep sauce warm: Cold sauce won’t cling as well.
- Use a thermometer: Ensures safe, perfectly cooked wings.
Flavor Variations
Want to mix things up? Try one of these easy twists:
- BBQ Buffalo Wings: Replace half the hot sauce with your favorite BBQ sauce.
- Garlic Buffalo Wings: Add 2 teaspoons minced garlic to the sauce.
- Honey Buffalo Wings: Stir in 1–2 tablespoons honey for sweetness.
- Lemon Pepper Buffalo Wings: Finish wings with lemon zest and cracked pepper.
- Smoky Chipotle Wings: Add chipotle powder or smoked paprika to the sauce.
Serving Suggestions
Grilled buffalo wings are best served hot and casual. Pair them with:
- Celery and carrot sticks
- Ranch or blue cheese dressing
- Corn on the cob
- Potato salad or coleslaw
- Grilled vegetables
- Cold lemonade or iced tea
They’re perfect for game day spreads, summer parties, or relaxed family dinners.
Storage and Freezing Instructions
Refrigerator:
Store leftover wings in an airtight container for up to 4 days.
Freezer:
Freeze unsauced wings for up to 2 months. Thaw overnight before reheating and saucing.
Reheating:
Reheat in a 375°F oven for 10–15 minutes or on a grill over medium heat until hot and crisp.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | 28g |
| Carbohydrates | 3g |
| Fat | 32g |
| Fiber | 0g |
| Sodium | ~980mg |
Values are approximate and depend on sauce and portion size.
FAQ About Grilled Buffalo Wings
Can I make grilled buffalo wings without a grill?
Yes. Bake wings at 400°F for 40–45 minutes, flipping halfway, then toss with warm buffalo sauce. You’ll miss some smoky flavor, but they’ll still be delicious.
How spicy are these grilled buffalo wings?
Moderately spicy. You control the heat by choosing your hot sauce or blending it with BBQ sauce or melted butter.
Should I marinate wings before grilling?
Not necessary. Wings absorb flavor best from the sauce at the end, and marinating can add excess moisture.
How do I get extra crispy skin?
Pat wings very dry, cook low and slow, then finish over high heat briefly. Avoid saucing too early.
Can I use this recipe for boneless wings?
Yes, but reduce cooking time significantly. Boneless chicken cooks faster and benefits from direct heat grilling or baking.
Grilled Buffalo Wings with Homemade Sauce
Equipment
- grill Charcoal or gas grill with lid
- tongs
- saucepan
- basting brush
- meat thermometer
Ingredients
- 3 lb chicken wings, split into drumettes and flats
- 2 tbsp vegetable oil or olive oil
- 1 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 cup unsalted butter
- 3/4 cup hot sauce (Crystal, Texas Pete, or similar)
- 2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp sugar (optional)
- freshly ground black pepper, to taste
Instructions
- Set up the grill for indirect heat at 250–300°F. For charcoal, pile coals on one side; for gas, preheat one burner on low and leave the other off.
- Pat the chicken wings completely dry. Toss with oil, kosher salt, and black pepper until evenly coated.
- Arrange wings on the cooler side of the grill. Cover and cook for 60–75 minutes, turning every 15 minutes, until lightly browned and internal temperature reaches 165°F.
- Melt butter in a saucepan over low heat. Whisk in hot sauce, Worcestershire sauce, garlic powder, sugar (if using), and black pepper. Keep warm without boiling.
- Move wings briefly over direct heat. Brush generously with buffalo sauce and grill 2–4 minutes per side until lightly charred and sticky.
- Transfer wings to a bowl, toss with extra sauce, and serve immediately while hot.
Notes
Nutrition
Final Thoughts
These grilled buffalo wings with homemade sauce strike the perfect balance between smoky, spicy, and savory. The low-and-slow grilling method ensures juicy meat, while the homemade buffalo sauce gives you complete control over flavor and heat. Whether you stick to classic buffalo or experiment with BBQ-style variations, this recipe is one you’ll come back to again and again.