Buffalo chicken wings are a famous American food. They have crispy skin, juicy meat, and a spicy, tangy sauce that covers every piece. But what makes a good wing a great one? It's two things: super crispy skin and a perfectly mixed, classic sauce. This guide will teach you how to do both. You don't need a deep fryer. You can get that great crunch on your grill.
What You'll Need for the Perfect Batch
This recipe makes enough for about 4 people. The ingredients are simple and easy to find.
For the Wings (Serves 4)
- Chicken Wings: 2 pounds, already split into "drumettes" and "flats"
- Vegetable or Canola Oil: 2 to 3 tablespoons
- Baking Powder: 1 tablespoon (make sure it says "aluminum-free")
- Salt: 1 teaspoon
- Black Pepper: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Paprika: 1 teaspoon (smoked paprika gives a great smoky flavor)
For the Classic Buffalo Sauce
- Unsalted Butter: 4 tablespoons (half a stick)
- Hot Sauce: ½ cup (Frank’s RedHot is the classic choice)
- Honey or Brown Sugar: 1 teaspoon (optional, for a little sweetness)
- Garlic Powder or Cayenne Pepper: A small dash (optional, for more flavor)
For Serving
- Celery and Carrot Sticks
- Ranch or Blue Cheese Dip
An Important Tip Before You Start: When to Make the Sauce
Talking about sauce, should you make the sauce first, or wait until the wings are cooked? For many foods, people make the sauce first to add it right after the main ingredient is ready for the best result.
But for Buffalo chicken wings? The best time to make the sauce is while the wings are in the last 5 minutes of grilling.
Here’s why: Buffalo sauce is made with melted butter and tastes best when it is warm and smooth. If you make it too early, the sauce will get cold and thick as it sits. The butter can also separate from the hot sauce, which makes it oily instead of creamy.
⭐ Important Tip for Beginners ⭐
This is a key step that many people don't know! Tossing hot wings in a cold or separated sauce doesn't work well. The sauce won't stick to the wings evenly, and it will make your crispy wings cold. For that perfect, restaurant-quality coating, always use a warm, smooth sauce on hot wings.
Tools You Need
- A Grill: A Big Horn® Infrared Grill
- Large Mixing Bowls: You will need at least two.
- Baking Sheet with a Wire Rack: For air-drying the wings.
- Meat Thermometer: To ensure the wings reach a safe internal temperature of 165°F.
- Tongs: For flipping the wings without piercing the skin.
The Main Event: Grilling the Perfect Wings
Now, let's focus on the wings. We will come back to the sauce at the very end.
Step 1: Get the Wings Ready for a Perfect Crust
The most important step for crispy skin is to start with dry wings. If wings are wet, they won't get crispy.
First, use paper towels to pat the wings completely dry.
Next, put the dry wings in a large bowl. Add the oil and all the seasonings: salt, pepper, garlic powder, and paprika. Toss the wings until they are evenly coated.
Finally, sprinkle the baking powder over them and toss one last time. Every wing should have a light dusting.
Step 2: Let the Wings Rest for the Best Crisp
Waiting a little bit helps a lot. For the best texture, put the coated wings on a wire rack on a baking sheet. Place the sheet in the fridge, with no cover, for at least an hour. You can even leave them in overnight. The cold air helps the baking powder and salt pull water out of the skin, making it extra dry.
Step 3: Grill the Wings
How you grill depends on the grill you have. Both of these ways work great.
Method 1: Grilling on a Regular Gas or Charcoal Grill
This method uses a hot side and a cool side to cook the wings slowly and then make them crispy. This way, they cook on the inside without burning on the outside.
- Heat your grill to 375–400°F. If you use charcoal, push the hot coals to one side. If you use a gas grill, turn the burners on one side to high and leave the other side off.
- Cook on the cool side first. Put the wings on the side with no direct heat. Close the lid and cook for about 15 minutes, flipping them once.
- Finish on the hot side. Move the wings to the hot side to make the skin crispy. This will only take 5-10 minutes. Turn them often so they don't burn. They are ready when they are golden brown and crispy. The temperature inside must be 165°F on a meat thermometer.
Method 2: Grilling on a Big Horn® Infrared Grill
This way is faster and works like a deep fryer because of the very hot, direct heat.
- Heat your grill to 400-450°F. The infrared heat is very strong, so you don't need the highest setting.
- Grill directly. Put the wings right over the heat, leaving a little space between them.
- Cook for 20-30 minutes, and flip them every 5-7 minutes. The direct heat will melt the fat and make the skin very crispy. Check to make sure the temperature inside is 165°F.
Step 4: Make the Sauce and Finish the Wings
Remember that important tip we talked about earlier? Now is the time to use it! When your wings are sizzling hot and almost done, quickly make the sauce so it’s warm and ready.
How to Mix the Sauce:
- Melt the butter in a small pan on low heat. Be careful not to let it get brown.
- After it melts, take the pan off the heat. This helps keep the sauce from separating.
- Whisk in the hot sauce until it is smooth. If you are using honey or other spices, add them now.
Toss and Serve Right Away:
Once the wings are hot off the grill, put them in a large bowl. Pour the freshly made, warm Buffalo sauce over them. Use tongs to gently toss them until every wing is coated. Serve them immediately with celery, carrots, and your favorite blue cheese or ranch dip.
Pro Tip: For extra crispy wings, put them back on the grill for one minute on each side after you add the sauce. This makes the sauce thick and sticky on the wings.
Quick Tips for Wing Success
| Do This | Don't Do This |
| Make Wings Very Dry | Put Too Many on the Grill |
| Use Baking Powder for Crunch | Use a Fork (it lets juices out) |
| Use a Meat Thermometer | Make the Sauce Too Early |
| "Set" the Sauce for More Crunch | Wait to Serve After Saucing |
Anyone Can Grill Great Wings
Making great Buffalo wings on the grill comes down to three main things. First, you need to get the chicken skin very dry. Second, you have to use heat the right way to cook the meat and make the skin crispy. Third, you must add the sauce at the very end. Getting these steps right is how you get that perfect mix of a crunchy outside and juicy meat inside.
If you want the crispiest skin possible, the strong and direct heat from the Big Horn® Infrared Grill is a great tool for getting amazing results every time.
1500℉ Infrared Steak Grill with Pizza Stone- 16 Inch- Hot Sale
Frequently Asked Questions
Q1: How do I stop wings from getting soggy after saucing?
There are two ways. First, serve them immediately. Second, after saucing, put them back on the grill for one minute per side to help the sauce stick to the skin instead of soaking in.
Q2. Are fresh or frozen wings better?
Fresh wings are better because they have less water, which helps the skin get crispier. If you use frozen wings, thaw them completely and pat them very dry before seasoning.
Q3. Can I make Buffalo sauce from fresh peppers?
Yes.
- Cook fresh red peppers, vinegar, salt, and garlic until the peppers are soft.
- Blend the mixture until smooth.
- Pour it through a strainer to remove seeds and skin.
- Whisk the strained liquid into melted butter.
