Grilled Buffalo Wings - Try this delicious combination of homemade buffalo sauce and smoky grilled flavors. Make your own and never go back to store-bought! Enjoy the mouthwatering taste that only a homemade combination of smoky and spicy can bring!
WHAT YOU'LL LOVE
- Soaking the wings in marinade for a full hour before grilling gives them time to actually absorb flavor, rather than a quick dip that only seasons the surface
- Making the buffalo sauce in a cast iron skillet on the stovetop while the grill preheats means it's ready the moment the wings finish cooking
- Seasoning with a hickory smoked finishing salt after the marinade adds a second layer of smoky flavor, rather than relying on the marinade alone
- Tossing the finished wings in the sauce inside a mixing bowl, rather than brushing it on, coats every surface evenly in one motion
Grilled Buffalo Wings
Tom Jackson
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
6
Prep Time
15 minutes
Cook Time
25 minutes
Calories
635
If you’ve never made your own Grilled Buffalo Wings, you’re missing out! The scratch-made buffalo sauce is so easy and so tasty that you’ll never want to do store-bought sauce again. Pair that with the char of a grilled wing, and you’ve got it made!
Ingredients
- 18 whole chicken wings, tips removed, flats separated from drumettes
-
Smoke on Wheels BBQ Marinade
-
Noble Saltworks Hickory Smoked Finishing Salt
- Fresh ground black pepper
-
2/3 cup Killer Hogs Hot Sauce
- 1/2 cup unsalted butter
-
1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp cayenne
- 1/4 tsp celery seed
For the buffalo sauce:
Directions
- Place your wings in an 8 quart Briner Bucket. Cover with Smoke on Wheels BBQ Marinade. Soak for 1 hour.
- To make the buffalo sauce, combine all ingredients in a Lodge 8” Cast Iron Skillet. Bring to a simmer. Simmer for 2 minutes. Remove from heat and set aside.
- Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up for direct grilling with GrillGrate panels in place over the firebox.
- Remove the wings from the marinade. Season with the Noble Saltworks Hickory Smoked Finishing Salt and fresh ground black pepper.
- Grill until the internal temperature reaches 175ºF, and the outside has nice grill marks and char. Remove from the grill. Place in a mixing bowl. Add enough buffalo sauce to the bowl to coat the wings. Toss to cover wings in the sauce.
- Serve the Grilled Buffalo Wings with blue cheese or ranch dressing.
Recipe Note
Recipe FAQ
Why soak the wings in Smoke on Wheels marinade for a full hour instead of a quick coat?
A full hour gives the marinade time to actually work into the wings, rather than a brief dip that would only season the surface.
Why make the buffalo sauce in a skillet while the grill is preheating?
Building it during that window means the sauce is fully simmered and ready the moment the wings come off the grill, rather than scrambling to make it afterward.
Why season the wings with hickory smoked finishing salt after they're already marinated?
Adding it as a second layer builds smoky flavor directly onto the surface, on top of what the marinade already provided, rather than relying on one seasoning step to carry the whole flavor.
Why toss the wings in buffalo sauce in a mixing bowl instead of brushing the sauce on?
Tossing coats every surface of each wing evenly in one motion, rather than brushing sauce onto some areas more than others.
What internal temperature should the wings actually reach?
This recipe grills them until they reach 175°F, comfortably above the USDA minimum of 165°F for poultry.
How indoor-friendly is this recipe?
3 out of 5 — a broiler or air fryer can crisp the wings in place of the grill, and the buffalo sauce comes together entirely on the stovetop; you'll lose some of the char from direct-fire grilling.
Recipe Highlights
Full-hour marinade: Lets flavor actually absorb rather than just coat the surface.
Parallel sauce-making: Ready the moment the wings finish grilling.
Post-marinade smoked salt: Adds a second layer of smoky flavor.
Bowl-tossed coating: Covers every wing evenly in one step.
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Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 635
- Carbs
- 21 grams
- Protein
- 30 grams
- Fat
- 48 grams
- Sodium
- 1324 milligrams
