Crispy Blackened Buffalo Wings

May 28, 2025 • Tom Jackson

This Blackened Buffalo Wings recipe begins by tossing plump chicken wings in melted butter and a coating of Cattleman’s Grill Blackening Seasoning , then searing them over 450°F direct heat in the Primo Oval XX Large Charcoal Grill All-in-One Cart to develop a smoky blackened crust. As the wings char, they form irresistible crusty bits, then finish cooking on the cooler side for perfectly tender meat. A rich buffalo sauce—melting together Heat Maverick’s Anti Gravity Hot Sauce and Bear & Burton’s The W Sauce (Worcestershire) with butter—adds a tangy, fiery kick. Finally, blue cheese crumbles and a creamy homemade ranch made with buttermilk and Kansas Flavor Ranch Seasoning cool and balance the heat. Perfect for game days or backyard gatherings, these wings showcase bold flavor and simple grilling on your Primo.

Blackened Buffalo Wings Recipe

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

12

Prep Time

15 minutes

Cook Time

15 minutes

Calories

88

Charred wings seasoned with Cattleman’s Grill Blackening Seasoning are tossed in a spicy buffalo sauce made from Heat Maverick’s Anti Gravity Hot Sauce and Bear & Burton’s The W Sauce. Finished with blue cheese crumbles and paired with a zesty homemade ranch, this recipe is a show-stopping grill favorite.

Ingredients

3/4 cup unsalted butter
3 lb chicken wings
Cattleman’s Grill Blackening Seasoning
1 cup blue cheese crumbles

Buffalo Sauce:

1/2 cup unsalted butter
1/2 cup Cattleman’s Grill Pit Fire Hot Sauce
1 tbsp Bear & Burton’s The W Sauce (Worcestershire)

Ranch:

1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup buttermilk
2 tbsp Kansas Flavor Ranch Marinade
1 tsp Heat Maverick’s AntiGravity Hot Sauce

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Directions

Build a charcoal fire in the Primo Ceramic Grill and stabilize the temperature at 450ºF. Set the grill up for direct grilling on one side and indirect on the other.
Melt 3/4 cup butter and coat the wings. Season with Cattleman’s Grill Blackening Seasoning. Place on the grill and cook until seared, then flip and continue cooking to an internal temperature of 180ºF. Move to the indirect side of the grill to finish if the wings get too much sear on them.
While the wings cook, combine the buffalo sauce ingredients in a cast iron skillet and place on the indirect side of the grill to melt for five minutes, then whisk and remove from the grill.
Combine all ingredients for the ranch and whisk to combine.
Remove the wings from the grill and place in a bowl. Add the buffalo sauce to the bowl and toss to coat.
Serve the wings topped with blue cheese crumbles and ranch dressing.

Recipe Note

To round out your Blackened Buffalo Wings feast, serve these spicy morsels alongside cooling sides like crisp celery sticks, tangy coleslaw, and char-grilled corn brushed with herb-infused butter. The fresh crunch and bright acidity of the vegetables balance the bold blackening seasoning and fiery buffalo sauce, creating a well-rounded plate. For a touch of extra flavor, try drizzling a smoked paprika aioli over the slaw or tossing in a handful of pickled jalapeños to bring a zesty kick to every bite.

For beverage pairings, reach for a chilled American pale ale or a citrus-driven IPA—their hop bitterness cuts through the richness of the butter and hot sauce, while a dry cider adds light, fruity notes. If you prefer non-alcoholic options, a homemade tart lemonade or sweet tea infused with fresh mint will refresh your palate between wings. Garnish each glass with a lemon wheel or mint sprig to echo the aromatic hints in your ranch dip and seasoning, enhancing the overall dining experience.