Meaty, tender, spicy wings are good eating! Made quickly and easily on your grill, these fiery wings are perfect with blue cheese for dunking and cooling celery and carrot sticks.
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.
Preheat the grill to medium-high or about 400 F.
Split the chicken wings and discard the tips.
Dry the wings with a paper towel and season with salt and pepper.
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.
Warm the sauce in a saucepan and in a bowl, toss ½ cup of warmed sauce with the cooked wings.
Serve the wings with extra sauce for dipping, with celery and carrot sticks, blue cheese dip, etc.
Notes
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.
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.