Buffalo-Style Dove Bites with Hot Honey

Q: Can I grill the dove instead of frying?

You could, though it’s tough to get the same crispiness—frying gives the classic texture.

Q: Is the sauce very spicy?

Yes, it has heat from hot sauce and chile flakes, but butter and honey mellow it. Adjust to taste.

Q: How far in advance can I prep?

You can prepare the buffalo sauce and ranch a day ahead; bread the dove just before frying.

Q: Can I use chicken instead of dove?

Yes—chicken works, though it has a milder flavor compared to dove.

Sep 24, 2025 • Tom Jackson

Honey Buffalo Dove takes the excitement of buffalo wings and gives it a wild game twist. Tender dove breasts are soaked in buttermilk and Cattleman’s Grill Pit Fire Hot Sauce, then dredged in seasoned flour and fried golden crisp in cast iron over the Yoder Smokers YS640s. The result is juicy, crunchy bites that mimic boneless chicken wings but with a delicate, richer flavor. Tossed in a buttery buffalo sauce spiked with garlic, Lone Star Brisket Rub, and chile flakes, the fried dove is finished with a drizzle of Urban Slicer Hot Honey and a crumble of blue cheese. A side of homemade buttermilk ranch adds cool, creamy balance. Whether you’re a dove hunter looking for fresh inspiration or a buffalo wing fan craving something new, this dish is built for game day gatherings and backyard feasts. The bold flavors of tangy hot sauce, sweet honey, and savory seasoning make every bite irresistible—and it all comes together with gear and ingredients you can find at ATBBQ.com.

What You’ll Love About This Recipe

Sweet-heat combo of buffalo sauce and hot honey
Crispy, golden dove fried in cast iron
A wild game spin on classic boneless wings
Served with creamy homemade ranch for dipping
Perfect for game day or hunting season gatherings

How to Make Fried Buffalo Dove Bites

Tom Jackson

Rated 5.0 stars by 1 users

Cuisine

American

Servings

6

Prep Time

25 minutes

Cook Time

10 minutes

Calories

445

Crispy fried dove breasts tossed in tangy buffalo sauce and drizzled with hot honey. Served with ranch, this wild game recipe is perfect for game day.

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Ingredients

Dove & Frying:

12 dove breasts
1 1/2 cups buttermilk
2 tbsp Cattleman’s Grill Pit Fire Hot Sauce
1 cup flour
1 tbsp Meat Church Blanco Seasoning
2 eggs, whisked
Neutral oil, for frying
Urban Slicer Hot Honey, for drizzling
Blue cheese crumbles, for garnish

Honey Buffalo Sauce:

1/2 cup (1 stick) unsalted butter
2/3 cup Cattleman’s Grill Pit Fire Hot Sauce
1 clove garlic, grated on microplane
Cattleman’s Grill Lone Star Brisket Rub, to taste
1/2 tsp chile flakes

Buttermilk Ranch:

1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1/4 cup parsley, minced
1 tbsp lemon juice
1 clove garlic, grated
2 tsp fresh chives, minced
Jacobsen Salt Co. Tellicherry Black Peppercorns, freshly ground, to taste

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Directions

Begin by preparing the buffalo sauce. In a small Lodge cast iron skillet over medium heat, melt the butter and stir in the grated garlic. Once fragrant, whisk in Pit Fire Hot Sauce, Lone Star Brisket Rub, and chile flakes. Simmer briefly to infuse the flavors, then set aside to cool. Whisk before using to emulsify.
For the ranch, combine mayonnaise, sour cream, buttermilk, parsley, lemon juice, garlic, and chives in a bowl. Season with freshly cracked Tellicherry pepper and refrigerate until ready to serve.
Slice dove breasts off the breastbone. Place in a bowl with buttermilk and Pit Fire Hot Sauce. Allow to soak for about an hour.
Preheat your Yoder Smokers YS640s to 450ºF. Set a 12” Lodge cast iron skillet with 3/4” oil inside the grill and bring to 400ºF.
Mix flour and Meat Church Blanco Seasoning in one bowl. Place whisked eggs in another. Remove dove from the marinade and pat lightly dry. Dredge in flour, dip into egg, then back into flour. Transfer to a rack over a sheet pan and let the breading set.
Fry the dove in batches, keeping oil near 400ºF. Cook until golden brown and an internal temperature of 155ºF is reached, about 2–3 minutes per side.
Toss fried dove in the buffalo sauce. Drizzle with honey, sprinkle with blue cheese, and finish with fresh chives. Serve immediately with ranch for dipping.