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Grilled Buffalo Chicken Wings

Tim Hagedorn

Fuel Type:

  • People

    Serves 4

  • Prep Time

    10 mins

  • Grilling Time

    20 mins

Ingredients
Instructions

the Ingredients

Buffalo Wings

Rub

  • Completed step ¼ cup light brown sugar
  • Completed step 2 teaspoons kosher salt
  • Completed step 2 teaspoons chili powder
  • Completed step 2 teaspoons sweet paprika
  • Completed step 2 teaspoons mustard powder
  • Completed step 1 teaspoon ground black pepper
  • Completed step 1 teaspoon garlic powder
  • Completed step ½ teaspoon onion powder
  • Completed step ½ teaspoon ground cumin
  • Completed step ¼ tsp ground celery seed
  • Completed step ¼ tsp cayenne pepper

Wings

  • Completed step 3 pounds Chicken wings, drums and flats (about 18)
  • Completed step 1 tablespoon olive oil
  • Completed step ½ cup your favorite hot sauce
  • Completed step 1 teaspoon Worcestershire sauce
  • Completed step 3 tablespoons cold unsalted butter

Special Equipment

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

  • Prepare the grill for Direct Medium High Heat cooking, 450°–500°F. Preheat for 15 minutes and brush the grill grates clean.
    Set the grill to 475°F. Preheat for 15 minutes and brush the grill grates clean.
  • Mix the ingredients for the rub together in a small bowl.
  • In a large mixing bowl, coat the wings in the oil and toss with 3 tbsp of the rub (there will be more rub left over).
  • Cook the wings on the grill, lid closed, until browned and crisp, about 18 minutes, flipping halfway through.
  • While the wings cook, mix the hot sauce, Worcestershire, and 1 tsp of the rub in a small bowl. Cut the butter into small cubes and place in a large mixing bowl.
  • Brush the wings with some of the sauce, then flip and brush the other side. Close the lid and cook until the sauce sets, 1–2 minutes more. Add the remaining sauce to the bowl with the butter (there should be about ¼ cup left).
  • Once the sauce has baked onto the wings, transfer them to the bowl with the sauce and butter. Let them rest in the bowl for 5 minutes (see recipe tip).
  • After 5 minutes, toss the wings in the melted butter and sauce. Transfer the wings to a platter and make sure to scrape out the bowl for extra sauce to drizzle over the wings.

Recipe Tips

Giving the wings time to rest before tossing them in the sauce does two things: first, it allows some of the steam to escape from the wings, which helps the sauce stick to the wings. Second, it slowly melts the butter, creating a thicker, richer sauce for the wings.

let's Gear up

Recommended Tools

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