Grilled Buffalo Wings -

5 from 5 votes

Grilled Buffalo Wings

These Grilled Buffalo Wings are juicy and delicious - and tossed in an easy homemade buffalo sauce. Fire up the grill and invite some friends over!

Prep Time45

Cook Time45

Total Time1 30

Course: Appetizer, Main Course

Cuisine: American

Keyword: buffalo, chicken wing, grill

Servings: servings

Calories: 768kcal

Author: David

Ingredients

For the Brine

8 cups water
⅓ cup kosher salt
1½ Tbsp granulated sugar
3 pounds chicken wings separated into drumsticks and flats (most bags of frozen chicken wings are already separated when you purchase them)

For Grilling

¼ cup vegetable oil
1 Tbsp kosher salt
½ Tbsp black pepper
2 tsp granulated garlic

For the Buffalo Sauce

⅔ cup hot pepper sauce I used Frank’s Red Hot
½ cup apple cider vinegar
½ cup unsalted butter
½ tsp black pepper
¼ tsp garlic powder
¼ tsp Worcestershire sauce
chopped parsley for garnishing
{optional} carrots, celery and/or blue cheese dressing or ranch dressing for serving

Instructions

For the Brine

Using a large bowl, add water, salt and sugar; stir until salt and sugar have dissolved into water.
Place chicken wings in bowl. (If needed, add more water until wings are covered.)
Cover bowl and refrigerate for 30 minutes.

For Grilling

Set up grill for indirect cooking and preheat to 375°F for indirect cooking (see note).
Remove wings from brine; discard brine.
Pat wings completely dry with paper towels and then return them to the empty bowl.
Using a small bowl, whisk together the oil, salt, pepper and granulated garlic. Pour mixture into bowl with wings and toss until well coated. (Tip: Wipe the grill grates with a folded paper towel soaked with vegetable oil before placing wings on grill – this helps prevent the wings from sticking to the grates.)
Cook wings for ~45 minutes, flipping about halfway through. (Note: While the wings are cooking, make the Buffalo Sauce.)

For the Buffalo Sauce

Using a small saucepan, add all ingredients and place over medium heat.
Bring to a simmer, stirring occasionally.
Remove from heat. (Note: If necessary, keep saucepan over low heat so the sauce stays warm until needed.)
Remove wings from grill and place in a large bowl; add Buffalo Sauce and toss until wings are well coated.
Before serving, garnish with chopped parsley. {Optional} In keeping with the buffalo wing tradition, serve with carrots, celery, blue cheese dressing and/or ranch dressing

Notes

Indirect cooking on a grill is the opposite of cooking over direct flame. Most ceramic grill/smokers have inserts for indirect grilling. If you have a gas grill, you can set it up for indirect grilling by turning the two outside burners on medium or medium-low. Then just leave the middle burner(s) off. This method is called “M-O-M,” or medium-off-medium. You will grill the chicken wings over the middle (off) portion of the grill. For charcoal grills, simply pile equal amounts of charcoal on either side of the grill but leave the center portion without any charcoal. You will grill the chicken wings over the middle (no charcoal) portion of the grill.

Nutrition