Wings are one of my favorite parts from the chicken—I could easily eat a pile as a meal. Deep-fried wings are wonderful, but they can be a pain to make sometimes. Grilling, on the other hand, is one of the easiest ways to cook off a lot of chicken wings. And I discovered one pantry ingredient that makes the skin even crispier. Here’s how to make the best Buffalo wings on the grill.
Why You’ll Love It
- The trick to perfect grilled wings is this one pantry ingredient. While tossing wings with baking powder is a great technique for baked wings, I took inspiration from Korean fried chicken and used cornstarch for these grilled wings.
- They’re extra crispy. Thanks to the cornstarch, the wings maintain their crispiness even after getting tossed in Buffalo sauce.
Key Ingredients in Grilled Buffalo Chicken Wings
- Chicken wings: You’ll need 3 pounds of chicken wings, preferably party wings, which are already separated into flats and drumettes. If you have whole chicken wings, you’ll need to cut them into flats and drumettes.
- Cornstarch: Tossing the wings in a very thin coating of cornstarch helps dry out the skin, which crisps them up nicely on the grill.
- Sauce: Toss the wings in a Buffalo sauce made with Frank’s Original RedHot Sauce, unsalted butter, Worcestershire sauce, and garlic powder.
Helpful Tips
- Saucing wings: For this recipe, the wings are grilled without sauce and then tossed in the sauce right after. However, you can always brush the wings with sauce a few times toward the end of grilling time if you want to make a stickier coating on the wing.
- Checking doneness: Chicken wings are ready when the meatiest parts, usually the drumettes, register at least 165 degrees F on an instant-read thermometer. If you don’t have a thermometer, cut a small slit into that same part: The juices should run clear and the meat should be opaque with no pink.
Sauces to Serve With Grilled Buffalo Chicken Wings
What to Serve With Grilled Buffalo Chicken Wings
- Pigs in a Blanket
- Jalapeño Poppers
- Easy Beef Nachos
- Ham & Cheese Sliders
- Baked Pepper Jelly Cream Cheese Dip
Grilled Buffalo Chicken Wings
Serves 6
For the chicken:
- 3 pounds chicken wings, preferably party wings
- 2 teaspoons cornstarch
- 2 teaspoons kosher salt
- 1/2 teaspoon garlic powder or garlic granules
- 1/4 teaspoon freshly ground black pepper
For the Buffalo sauce and serving:
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup Frank’s Original RedHot Sauce (not wing sauce)
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder or garlic granules
For serving: blue cheese dressing, carrot sticks, and celery sticks
Make the chicken:
1. Heat an outdoor grill for direct, medium heat (about 350 degrees F). Meanwhile, prepare 3 pounds chicken wings. If the wings are whole and not yet separated, use a chef’s knife or kitchen shears to cut through the first joint of the wing and remove the wing tip. Discard or freeze the wing tips for stock. Cut through the second joint to separate the wing into flat and drumette portions.
2. Pat the wings dry with paper towels and place in a large bowl. Sprinkle with 2 teaspoons cornstarch, 2 teaspoons kosher salt, 1/2 teaspoon garlic powder or garlic granules, 1/4 teaspoon freshly ground black pepper. Toss with your hands to evenly coat the wings until there are no dry patches of cornstarch.
3. When the grill is ready, scrape the grates clean if needed. Grilling in batches if needed, place the wings on the grill in a single layer with space between each one. Cover and grill, flipping every 5 minutes, until cooked through and the skin is evenly browned and crisp, 25 to 30 minutes. About 10 minutes before the wings are ready, make the sauce.
Make the Buffalo sauce:
1. Place 4 tablespoons unsalted butter in a large microwave-safe bowl and microwave until melted, 30 to 40 seconds. (Alternatively, melt in a small saucepan over medium heat and pour into a large bowl.) Add 1/2 cup Frank’s Original RedHot Sauce, 1 teaspoon Worcestershire sauce, and 1/4 teaspoon garlic powder or garlic granules, and whisk to combine.
2. When the wings are ready, transfer to the bowl of sauce and toss to evenly coat. Serve with blue cheese dressing for dipping and celery and carrot sticks if desired.
Recipe note: Leftovers can be refrigerated in an airtight container for up to four days.
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