2lbschicken wingssplit into drumettes and flats, tips removed
1tbspbaking powderfor crispy skin
1tspgarlic powder
1tsponion powder
1tspsmoked paprika
1tspkosher salt
½tspblack pepper
For the Buffalo Sauce
⅓cupFrank’s RedHot sauceor your favorite hot sauce
4tbspunsalted butter
1tbsphoneyoptional, for a touch of sweetness
1tspWorcestershire sauce
To Serve
Ranch or blue cheese dressing
Celery and carrot sticks
Instructions
Prep the Wings
Pat the wings dry with paper towels. In a large bowl, toss them with baking powder, garlic powder, onion powder, smoked paprika, salt, and pepper. The baking powder helps create that crispy, golden skin.
Preheat the Grill
Set up your grill for medium-high heat (around 375–400°F). Oil the grates to prevent sticking.
Grill the Wings
Place the wings on the grill in a single layer. Grill for 8–10 minutes on each side, turning occasionally for even cooking and a slight char. Use a meat thermometer to ensure the internal temperature reaches 165°F.
Make the Buffalo Sauce
While the wings cook, melt the butter in a small saucepan over low heat. Stir in the hot sauce, honey, and Worcestershire sauce. Simmer for 2–3 minutes until smooth.
Coat the Wings
Once the wings are cooked, transfer them to a large bowl. Pour the Buffalo sauce over the wings and toss until fully coated.
Serve Immediately
Plate the wings with celery, carrots, and your choice of ranch or blue cheese dressing.