Barbecued Buffalo Wings
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Antonette
OMG…they were a hit! The sauce was a little too hot for some of my family members, but they were so good. Cooking them on the grill with indirect heat is the secret. I couldn’t find my basting brush so I just threw all the wings into the sauce gave a good stir and then put them back on the grill for a few minutes. Poured the extra sauce over the wings once they came off the grill. Delicious!!!
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Christine
Oh my those were so dang good I made ’em twice…. i used some chipotle tabasco and WOW! im sold on this recipe :) my mouth is watering just thinking about them!
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Matthew Hyner
I made these last night, Very good. Best healthy-ish wings I’ve had so far.
xxxxxyyyyy
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marianne
Hmmm,Tobasco has a new Buffalo sauce
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Michael
I tried these yesterday with a blue cheese yogurt dipping sauce. The wings were awesome. I just wish I had taken your advise and made more than I thought I needed. They were gone way too quick.
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Christine
Fantastic recipe! These were phenomenal, thank you.
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Jane
We’re making these today. My husband is “all in” for the wing sauce, but I’m wondering what other sauce might be good, too. I like “buffalo” wing flavor, but not as much as he does! Maybe a honey hot sauce? I will experiment and report back…
=D
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Ruby
I don’t have a grill or bbq cooker…just an old gas oven. How can these be cooked to almost the same effect in an oven. They sound so easy and delicious! Thanks!
I’d cook them on a sheet pan in a 250-275 degree oven. Should work fine. ~Hank
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Tracy
This is the first recipe that’s I’ve tried from this site. It turned out great! I will be making this again for the 4th!
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Anne Penney
How much is a “stick” of butter? I’m an Aussie and we measure butter & margarine in terms of grams. A stick is something that grows on a tree.
One stick of butter is 1/2 cup, about 112 grams. ~Elise
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Christine
@Jen – re: marinating the wings; we do this prior to grilling them and then make a little sauce to dip in afterward. Our marinade is generally a good amount of hot sauce (we like Frank’s over those listed above – or Sriracha if we’re feeling a more Asian feel) a TB or so of oil, a couple cloves of garlic, smashed with the side of a knife but whole for easy removal, pepper and a sprinkle of salt.
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Maria
Whew! These were sooooo goo! Made them with franks and they were superb, thanks so much for the recipe Hank! I’m going to try them again this weekend and tweak the recipe a little bit I’ll let you know how it turns out.
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Allison
Elise, you need to come to Buffalo to try some chicken wings! Anytime wings are referred to as “Buffalo wings” you know you’re not getting the real deal. I’ll show you around!
I’ve had the wings at the Anchor Bar, and they are awesome! Definitely different from this recipe, but mine are almost as good! ~Hank
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TSAC
Personally, I like grilled chicken wings for dinner parties or everyday, but the best chicken wings I’ve ever had were made by my grandmother- they were stir-fried in a pan and marinated in a special sauce containing a surprising ingredient; a few tablespoons of coca cola! Yum…
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Jennifer
Sounds like my husband’s wings. Except he skims the butter solids off, and usually makes it the night before. Next day, he seasons the wings with granulated garlic, onion powder, lemon pepper, and for spicy ones, Lousiana Cajun seasoning from Sam’s. He grills them until done, then tosses them in the sauce. For the little kids (who often can’t handle spicy), he just seasons the wings with the garlic, onion, and lemon pepper. We have kids asking him when he can make his “lemon pepper wings” again, not to mention the grown-ups!
Will be making this as many of my Friday nights in my twenties was spent at Big Barry’s! They also had the best salad with their own house dressing served in a wood bowl. Do you rennet the cauldrons the wing sauce was served in and the gold mining pans? Thank you for the memories ❤️
Tired this recipe for my sons HS Grad party. Everyone loved them from young to old. Many comments best wings ever had… We usually get wings from J Timothy’s- ranked second in US- so that’s pretty good. Used Franks Hot Sauce, left out salt in sauce. I was surprised they came out nice and succulent, I thought :60-:90 might create over-cooked dried out wings. This recipe and technique is a true keeper. Can’t wait for the next tail gate! I was told I Could open up a wing store with these wings,
This was sooo good. As you say the cooking time varied for me using a simple charcoal grill. I will be making this again and again. I love your recipes.
Elise and Hank you are two amazing chefs! I DON’T EVEN LIKE buffalo wings. I made them over the weekend for my husband, and after trying one to make sure the skin wasn’t ‘rubbery’ (as he calls it,) I was hooked! It’s a good thing I made a double batch as you suggested, because between just the two of us, I am embarassed to admit, we ate them all!
I need to rephrase my prior statement: I LOVE these buffalo wings!
Made these Sunday for an appetizer for my family. We all wished I had made more! I had tried grilling wings years ago and didn’t like them; don’t remember why. I don’t think my husband will let me make wings any other way now. I used a combination of hot sauces, a couple of tablespoons of Tabasco, a couple of tablespoons of Crystal and the rest Frank’s Red Hot and cooked them for about an hour and a half. Thank you for a great recipe!
xxxxxyyyyy