Sweet & Spicy Grilled Buffalo Wings

These savory, easy-to-make Buffalo Wings grill up fast, and have just the right amount of spice for a your next party or game day gathering! Perfectly charred and slightly sweet, they pack a nice little kick and big, bold flavor.

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These wings are always a Total Hit! We made them awhile back to celebrate National Chicken Wings Day (yep, it's a real thing), and they were amazing! We served them up for poker night and whole crew had them stripped clean in minutes! Most recently, we served them up with grilled corn for an easy summer weeknight meal; and as always, they blew us away. SO GOOD! 

This post may contain affiliate links, but don't worry - they won't bite.

Not only are these Buffalo Wings savory and delicious, but they are also ridiculously easy to make! You can literally throw them together in the morning in just a few minutes, and grilled them up in less than 30 minutes at the end of the day!

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Recipe Updated August 25, 2021 (Originally published July 29, 2014)

How to Make Grilled Buffalo Wings

Ingredient Notes & Substitutions

• Chicken Wings: You can buy chicken wings cut up and ready to cook at the grocery store. However, if you are on a tight budget, note that whole wings are usually less expensive, and cutting them up yourself is very easy.
• Frank's Original Hot Sauce: Frank's is a relatively tame hot sauce, and produces a mildly spicy, crowd-pleasing sauce. If you want to heat your wings up more, use a spicier hot sauce.
• Cola: DO NOT - under any circumstances - use diet cola! Try to use a cola made with real sugar. (You can also use Dr Pepper, but only if you have too.)
• Paprika: I like to use a Smoked Sweet Paprika for this recipe, but any mild paprika will work.
• Butter: Use salted butter, unsalted butter, or ghee. DO NOT use margarine.
• Maple syrup: Agave syrup or honey will both work just as well. 

Marinate the Chicken Wings

Gather and prep all the Wing Sauce Ingredients. 

Whisk the Wing Sauce ingredients (i.e., everything except the chicken) together in a medium bowl.

Pour half of the sauce into a larger bowl.

To the sauce in the larger bowl, add the chicken wings and toss to coat evenly coat.

Cover with plastic wrap and refrigerate to marinate for at least one hour, and up to 24 hours.

You can also marinate the chicken in a resealable plastic bag.

Wing Sauce, Part 2

Pour the remaining sauce into a small saucepan. Bring to a low simmer over MEDIUM-LOW. Simmer, stirring frequently, for 20-25 minutes; until wing sauce has reduced by about one-third.

Set reduced wing sauce aside.

Barbecue the Wings

Preheat grill on MEDIUM; about 350°F [176°C]. Allow the grill to heat up for about 10 minutes (or until it fully up to heat) before you use it. The grating should be hot before you place the chicken to the grill.

Using tongs, place the marinated wings on the preheated grill.

Grill wings, turning every 3 to 5 minutes, for a total of 15-20 minutes, or until done. Cover the grill when not actively turning the wings.

Remove wings from grill as they get done.

How to test wings for doneness:

The safest and easiest way to know if the wings are completely cooked is to use an instant-read meat thermometer. If you are cooking both drumettes and wingettes, test the temperature using the largest drummette. Chicken is done when it reaches an internal temp of 165°F [74°C].

In a large bowl, toss the grilled wings with about half of the sauce reduction. Save the rest to serve alongside the wings.

Serve with celery sticks, reserved wing sauce, and Blue Cheese Dip. (Or for something different, try them with the Tzadiki sauce from Greek Turkey Burgers with Spinach, Feta & Tzadiki Sauce.)

Grilled corn makes a perfect partner for these Buffalo Wings. Try our recipe for Mexican Street Corn (Elotes Mexicanos) Compound Butter to take your corn-on-the-cob to a new level!

More great recipes to serve at your next barbecue: 

• Naked Original Kentucky Fried Chicken (KFC Copycat Recipe)
• Hattie B's Nashville Hot Chicken {Step-by-Step}
• Potluck-Worthy Big Cuban Salad
• Honey-Citrus Pasta Salad with Turkey, Grapes & Walnuts

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