I used to save wings for takeout nights because I thought crispy wings were only possible in a fryer. But once I threw them on the grill? Total game-changer.

These buffalo grilled wings are smoky, perfectly charred, and tossed in a buttery, spicy sauce that coats every bite. There’s no breading, no deep frying, and no cleanup headache — just bold, satisfying flavor that feels like a treat but is surprisingly easy to make.

They’ve become a summer tradition at our house, and honestly, I’d pick these over restaurant wings any day.

Ingredients

For the Wings:

• 2 lbs chicken wings (drumettes and flats)

• 1 tbsp olive oil

• 1 tsp smoked paprika

• 1 tsp garlic powder

• ¾ tsp salt

• ½ tsp black pepper

For the Buffalo Sauce:

• ¼ cup hot sauce (like Frank’s RedHot)

• 2 tbsp melted butter

• 1 tbsp honey (optional)

• 1 tsp apple cider vinegar

Instructions

1. Preheat your grill to medium-high heat (about 400°F).

2. Pat wings dry with paper towels. In a large bowl, toss with olive oil, paprika, garlic powder, salt, and pepper.

3. Grill wings for 20–25 minutes, turning every few minutes, until crispy and cooked through (internal temp 175°F).

4. Mix buffalo sauce: Combine hot sauce, melted butter, honey, and vinegar in a small bowl.

5. Toss grilled wings in buffalo sauce just before serving. Or brush on during the last few minutes of grilling for extra sticky flavor.

Sarah’s Tips

• These are great with Greek yogurt ranch or blue cheese dip on the side.

• Want a little extra crunch? Start the wings over indirect heat and finish on high heat.

• Leftovers reheat beautifully in the oven or air fryer.

Nutrition (Per Serving)

• Calories: 435

• Protein: 35g

• Carbs: 3g

• Fat: 31g

• Fiber: 0g

• Sugar: 2g