Grilled Chicken Wings with Buffalo Sauce

Ready for something finger-licking-good? Grilled Chicken Wings with Buffalo Sauce are bursting with spicy flavor. These chicken wings are coated in a homemade buffalo sauce made with hot pepper sauce, butter, vinegar, Worcestershire sauce, and some cayenne pepper and garlic! Talk about bold flavor!

As a chef, I love to make my own sauces. This buffalo sauce is packed with intense spicy flavor. My homemade buffalo sauce is easy to assemble and goes perfectly with grilled wings. You won’t go back to store-bought sauce after making this.  

This grilled wing recipe will put smiles on the whole family. It’s also the perfect party food for football season. It’s easy to double or triple this recipe, and it’s always a crowd-pleaser. Plus, you’ll wow them with this homemade sauce. 

The grill adds the perfect amount of yummy charcoal taste that you’ll never get if you bake your wings. So turn on your grill and get ready to make the best wings. 

INGREDIENTS

• Chicken wings, split: Use fresh instead of frozen wings found in the meat section of your grocery store. 
• Buffalo sauce: Use your favorite brand or use my recipe below.
• Salt and pepper: I prefer kosher salt.

FOR THE SAUCE

• Hot pepper sauce: Frank’s RedHot sauce is a good choice.
• Unsalted butter: Adds creaminess to the sauce.
• White vinegar: Adds the perfect tangy taste to buffalo sauce.
• Worcestershire sauce: Adds extra deep flavor.
• Cayenne pepper: Provides the perfect spicy kick.
• Garlic powder 
• Salt: To taste.

HOW TO MAKE THE BEST GRILLED CHICKEN WINGS WITH BUFFALO SAUCE

For a full list of ingredients and instructions, please scroll down to the recipe near the bottom of this page.

1. Make the sauce. Bring the RedHot sauce, butter, vinegar, Worcestershire sauce, cayenne powder and garlic powder to a simmer in a small saucepan and simmer for 2 minutes. Then, cool the sauce to use on the wings
2. Preheat the grill to medium-high or about 400 F.
3. Split the chicken wings and discard the tips. 
4. Dry the wings with a paper towel and season with salt and pepper.
5. Grill the wings once the grill is hot for 2-3 mins per side, then flip and continue to cook until they reach an internal temperature of 160 F on a digital thermometer.
6. Warm the sauce in a saucepan and in a bowl, toss ½ cup of warmed sauce with the cooked wings.
7. Serve the wings with extra sauce for dipping, with celery and carrot sticks, blue cheese dip, etc.

CHEF JENN’S TIPS

• For a milder buffalo sauce, decrease the amount of cayenne pepper. 
• Make sure your grill is preheated.
• Do not overcrowd the grill with chicken wings. Overcrowding can lead to your chicken wings not cooking evenly. It’s best to cook in batches to avoid overcrowding.  

RECOMMENDED

MAKE IT A MEAL

I could feast just on these grilled chicken wings, but if you want to make it a meal, pair it with some tasty sides. Grilled Elote Corn Ribs always go great with something spicy. Chicken wings need hearty sides like these Smashed Potatoes. If you prefer a light side, you can pair the wings with some Grilled Asparagus. I also love making a meal out of snacky food, like these grilled wings and this tasty Dirty Martini Dip.

STORAGE

Any leftover chicken wings can be kept in an airtight container in the fridge for  3-4 days. Leftover sauce can be kept in an airtight container for up to a week. Reheat leftover wings in your microwave, air fryer, or oven at medium heat until heated through.