These wings are so quick, so easy, and so delicious, you may decide to throw out the menu to your local wing joint! Perfect for summertime, when the outdoor grill is already getting a workout, these wings are just as crispy on the outside and just as juicy on the inside (maybe even more so!) than their fried counterparts, with just a potion of the fat.
Using a marinade which mimics the buffalo wing sauce allows the wings to start soaking up those tangy, spicy flavors. Grilling them on medium heat for about 20 minutes creates a beautifully crunchy, slightly charred skin (something you can’t get from a fryer!)
Finally, the hot-off-the-grill wings are tossed in a buffalo sauce that is completely traditional – and completely amazing. (There are reasons things become classics.) With only 5 ingredients, this buffalo sauce also falls into the category of super simple.
Serve these tasty wings as an appetizer or as a meal, with a side of grilled veggies, Cilantro-Lime Rice, or chips with Pico de Gallo. And don’t forget the celery and carrots with a side of ranch or blue cheese dressing. Perfect accompaniments to help cool things off on a hot summer day!
- 3-4 lbs chicken wings
- 1c + 1 c Frank's Traditional Hot Sauce
- 2 TBSP + 1 TBSP Worcestershire sauce
- 1 tsp + 2 tsp garlic powder
- ⅓ c honey
- 2 TBSP butter
- Marinade chicken wings in 1 c hot sauce, 2 TBSP Worcestershire sauce, 1 tsp garlic powder. (Use 1-2 large Ziploc bags for easy clean up.) Place in refrigerator for at least an hour. Overnight is better.
- Make buffalo sauce. In a saucepan over Medium heat, combine 1 c hot sauce, 1 TBSP Worcestershire sauce, 2 tsp garlic powder, and ⅓ c honey. Heat until just beginning to boil. Remove from heat and whisk in butter.
- Preheat grill on high for 5-10 minutes, until grill is hot. Scrape off any crud still on the grates from the last use. Oil the grates: Turn grill down to the lowest possible setting (to avoid flare-ups). Dip a clean rag or newspaper into a bowl with about 1 TBSP olive oil. Using tongs, spread the oil on the rag or newspaper over the grates. This will keep the chicken from sticking.
- Turn the grill back up to Medium. Place the chicken wings on the grill so that they are not overlapping. Cook with the grill lid down. Flip chicken wings every 5 minutes, for a total cook time of about 20 minutes. (Wings should be at 165-degrees on an instant read thermometer.) Move any wings beginning to look too charred (burned!) to a less hot part of the grill or turn down one of your burners and move these pieces to that part of the grill.
- Remove wings from grill and toss in homemade buffalo sauce.
Frank’s Hot Sauce, Worcestershire sauce, garlic powder, honey, and a bit of butter are all you need to create a tangy sauce with a little bit of sweet and a little bit of heat.
Hot. Juicy. Wings!