Crispy Buffalo Wings on the Grill

Crispy, bite-through skin on juicy wings in rich Buffalo sauce bursting with heat, my Crispy Buffalo Wings are a must-try for any wing lover.

Prep Time10

Cook Time1

Total Time1 10

Course: Appetizers, Main Dish, Side Dish, Snack

Cuisine: American, Party Food, Side Dish, Snacks

Keyword: Crispy Buffalo WIngs

Servings: people

Author: Susie Bulloch

Dry and coat your wings. Dry your chicken wings thoroughly on all sides with a paper towel, and place in a zip-top bag. Then add your baking powder and salt, and toss until wings are coated.
5 pounds chicken wings, 2 1/2 Tablespoons baking powder, 1 teaspoon Kosher salt
Indirect heat. Set grill to 350 degrees F for two-zone grilling. Remove your wings from the bag and then place them on the indirect heat side of your grill. Allow them to grill 45 minutes on indirect heat with your grill lid closed.
1 cup Frank's Red Hot Sauce, 1/4 Tablespoon unsalted butter
Direct heat. Increase your grill heat to 425 degrees F and move your wings over the direct heat side of the grill. When your wings reach an internal temperature of 175 degrees F, remove from grill. This will take 4-6 minutes.
Make your sauce. In a medium saucepan over low heat, combine Frank’s Red Hot Sauce and butter, and whisk until the butter is melted. Remove from heat before boiling or your butter will separate.
Toss your wings. Toss your wings in warm Buffalo sauce until all are coated nice and even, and then serve immediately.