Grilled Buffalo Hot Wings
Prep time
Cook time
Total time
These are best if they can sit in the marinade for 24 hours, but you can get by with just an hour or two - the wings needs to be thawed, and since they are usually sold frozen, you will need to plan ahead.
Recipe type: Grilled Chicken
Serves: 2 or 3
  • 3 pounds of chicken wings - about 20 pieces
  • ⅓ cup of olive oil
  • 3 garlic cloves, peeled and mashed to a paste
  • 1 teaspoon kosher salt
  • 10 grinds fresh black pepper
  • 1 teaspoon spicy chili powder
Wing Sauce
  • 4 tablespoons of butter
  • ½ cup of Frank‚Äôs RedHot hot sauce
  • 1 teaspoon smoked paprika
  • ½ to 1 teaspoon chipotle chili powder
  • 1 teaspoon kosher salt
  • few grinds of pepper
  • juice of ½ a lemon
  1. Trim any dangly bits from the wings, because they will burn on the grill anyway.
  2. Wash, and then pat dry
  3. In a bowl large enough to hold the wings, whisk together the oil, mashed garlic, salt, pepper and spicy chili powder.
  4. Add the wings, and stir to coat. Cover and refrigerate for up to 24 hours, stirring a few times. If you only have an hour or so, they will be fine on the counter.
  5. An hour before you are going to start cooking, bring the bowl out and let the wings come to room temperature.
  6. Prepare the wing sauce by measuring the butter, hot sauce, smoke paprika, chipotle chili powder, salt, pepper and lemon juice into a small sauce pan. Bring to a simmer and cook for a couple minutes. Set aside.
  7. Prepare your grill or barbeque as you normally would to cook chicken, or according to the directions that came with it.
  8. Grill the wings until done, basting with the oil marinade in the first 10 minutes, but not after that, to ensure food safety. You can check one of the wings by cutting into it near the bone - there should be no pink showing, and the outsides should have some nice char on them.
  9. Put the cooked wings in a clean bowl, large enough to hold them all, and pour over the sauce mixture. Stir to coat all of the wings and serve with some celery stalks and bleu cheese dressing for dipping.
Recipe by The Creekside Cook at