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Classic Grilled Buffalo-Style Chicken Wings

Classic Grilled Buffalo-Style Chicken Wings

By: Vince Ellwood
What to know
Suggested Briq
Grill temperature
Skill level
Prep time
30 mins
Total time
150 mins
For the Brine:
½ gal
(8 cups) water (can use beer as a partial substitute)
½ cup
brown sugar
½ cup
Kosher salt
1 tsp
black pepper
1 tsp
white pepper
bunch thyme leaves
1 ½ tbsp
crushed red pepper flakes
3 tbsp
white vinegar
2 lbs
chicken wings
For the Rub Seasoning:
1 ½ tbsp
Kosher salt
2 tsp
cayenne pepper
2 tsp
For the Buffalo Sauce:
1 cup
1 cup
hot sauce (such as Frank's Red Hot)
½ tsp
black pepper
½ tsp
garlic power
Optional for Serving:
Celery and carrot sticks
Blue cheese or ranch dressing
Step 1
To make the brine: Combine all of the ingredients in a large bowl and stir thoroughly until the salt and sugar has dissolved. Add the chicken wings and refrigerate in the brine for 2-24 hours before grilling.
Step 2
When ready to cook, remove the wings from the brine and pat dry with a rag or paper towel.
Step 3
Set the grill to 525°F and prep the wings: Dust the wings with the rub mixture to lightly coat the entire outside surface.
Step 4
To grill the wings, place them directly onto the cooking grates and shut the lid. Flip the wings every 6 minutes to ensure even browning on all sides. Remove the wings when the largest piece reads an internal temperature of at least 165°F. Depending on the size of the wings, you will need anywhere from 18-30 minutes to reach the desired temperature.
Step 5
While the cooked wings are resting, make the buffalo sauce by melting the butter in a small saucepan on medium-low heat. Once the butter has melted, add the hot sauce and spices and simmer for 3 minutes.
Step 6
Combine 1 cup of buffalo sauce for every pound of cooked wings into a large bowl and stir or toss the wings to coat the outsides evenly in sauce.
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