I love the flavor and ease of cooking chicken wings on the grill. They are truly no fuss, no muss and finger lickin’ good!

Classic Buffalo chicken wings are fried but I love the flavor and ease of cooking them on the grill. They are truly no fuss, no muss and finger-lickin’ good! The key is to cook them over a moderate flame so that the fat renders out and the skin gets nice and crispy. You can serve them plain — they are perfectly delicious as is — but the seasoned Buffalo sauce takes them over the top. The sauce is mild enough for most kids. As you can see, my son and his friends polished off an entire 3-pound test batch in about ten minutes!

What you’ll need to make Grilled Chicken Wings with Buffalo Sauce

You can buy chicken wings already cut up or whole. If you buy them whole, the wings will consist of three parts: the drum, the flat/double-boned “wing” part, and the tip. To cut up a whole wing, start by cutting off the tip (which you can either discard or save for stock), then cut between the drum and the wing part.  Try to cut the sections apart at the joints, where the cartilage is softer than solid bone. It’s easy once you get the hang of it.

Step-by-step instructions

Begin by seasoning the wings with salt and pepper.

Grill the wings over moderate heat, turning frequently, until golden. You don’t want the wings to char at all, so keep a close eye on the flame.

Meanwhile, make the sauce by melting the butter with the garlic in the microwave. Stir in the hot sauce and spices and set aside.

When the wings are done, dip them in the sauce. (Alternatively, you can serve the wings plain with the sauce on the side).

Serve immediately and enjoy!

Note: I like Frank’s Hot Sauce for this recipe because it’s pretty mild. For spicier wings, use a hotter sauce.

Note: This recipe has been written by Jenn Segal and republished on MudMatter with Author’s Permission. Please find the original link here – Grilled Chicken Wings with Seasoned Buffalo Sauce.