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Grilled Buffalo Wings



For the Buffalo Sauce

  • 1/2 stick butter
  • 1 cup hot sauce (I use Frank’s for everything)
  • 46 cloves fresh garlic (minced or crushed – I prefer crushed, why let it down easy?)
  • pinch of salt and black pepper
  • *for extra heat, you can add red pepper flakes, but do so a little at a time

For the rub

  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon black pepper
  • 1/2 teaspoon salt (or to taste)
  • 1/4 cup hot sauce (yes, Frank’s, I don’t use anything else)
  • 2 tablespoons butter (melted)
  • 3 pounds of fresh frozen wings


For Sauce

  1. Add butter to small sauce pan and melt over medium heat
  2. Add crushed garlic and simmer for 1-2 minutes
  3. Reduce heat to low-medium and add hot sauce and additional seasonings
  4. Stir occasionally to combine, reduce heat to low

For Rub

  1. Combine all spices, butter, and hot sauce together in small bowl

For Wings

  1. If wings are whole, separate them using a knife or poultry sheers (toss the tips out unless you want to use them)
  2. Put all wing parts in large bowl
  3. Pour rub mixture over them and mix until coated
  4. Let sit for a half hour to let wings absorb flavor (for even better fusion, let sit over night or if you are in a rush, skip the marinade time altogether, they still taste good)
  5. If using a charcoal grill, make a low heat fire or if using a gas grill put on low-medium heat setting
  6. To avoid burning the wings, flip each wing several times during cooking (once every 3 minutes, give or take)
  7. Cook time will vary slightly but should be about 10 – 15 minutes, but you are safest to use a meat thermometer to check internal temps on the wings to be sure
  8. When done, remove from grill and put in large, clean bowl
  9. Pour buffalo sauce over them and toss with tongs or a large spoon
  10. Serve with favorite dressing