Best-Ever Grilled Chicken Wings

Name: Best-Ever Grilled Chicken Wings
Cook time: 20 min
Total time: 30 min
Ingredients: 3 pounds fresh chicken wing sections; 16 ounces beer of choice (see Recipe Notes); 2 teaspoons kosher salt; 3/4 cup Frank’s RedHot Original; 4 tablespoons melted unsalted butter; 1 heaping teaspoon garlic powder; 1 heaping teaspoon smoked paprika; for serving, as desired: crumbled blue cheese, freshly snipped chives or green onions, blue cheese dressing or ranch dressing (see Recipe Notes for our go-to wing dip!), sliced carrots, sliced celery, etc.

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Cook Time: 20 minutes

Total: 30 minutes

Servings: 6

Author : Jess Larson

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Ingredients

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3 pounds fresh chicken wing sections16 ounces beer of choice (see Recipe Notes)2 teaspoons kosher salt3/4 cup Frank’s RedHot Original4 tablespoons melted unsalted butter1 heaping teaspoon garlic powder1 heaping teaspoon smoked paprikafor serving, as desired: crumbled blue cheese, freshly snipped chives or green onions, blue cheese dressing or ranch dressing (see Recipe Notes for our go-to wing dip!), sliced carrots, sliced celery, etc.

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Instructions

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Step 1

Place the chicken wings in a large airtight container or resealable plastic bag. Pour the beer over top & season with the kosher salt. Toss to combine well, ensuring all the of the chicken wings are submerged in the brine. Cover/seal & transfer to the refrigerator to brine for at least 12 hours or up to 3 days. The longer you’re able to brine, the juicier & more flavorful your grilled buffalo chicken wings will be.

Step 2

About 30 minutes before you’re ready to grill, pull the wings out of the refrigerator to come to room temperature for more even grilling. Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.) This is also a great time to mix up the buffalo sauce – simply add the Frank’s RedHot Original, melted butter, garlic powder, & smoked paprika to a small bowl & mix to combine well.

Step 3

Once the grill is hot, place the brined chicken wings on the indirect side of the grill, shaking off & discarding any excess beer brine. Arrange the wings as close to the fire as possible without being over the direct heat. Close the grill lid & cook the wings with indirect heat for 7-10 minutes. Flip the wings, rearranging them so the wings furthest from the direct heat source in the first half of the cook are closest to the heat during the second half, & vice versa. Close the grill lid & cook the wings with indirect heat for 7-10 minutes more. If your wing sections are smaller, they’ll grill up in closer to 7 minutes per side, if larger it’ll take closer to 10 minutes per side – the goal is to cook the wings almost entirely with indirect heat.

Step 4

Arrange the cooked wings over the direct heat to finish them off with a good crispy char, about 2 minutes per side or until as charred as desired, carefully brushing with the prepared buffalo sauce as they cook.

Step 5

Transfer the grilled buffalo wings to a serving platter, drizzling any remaining buffalo sauce over top. As desired, finish with freshly snipped chives or green onions & crumbled blue cheese. Serve immediately with blue cheese dressing or ranch dressing. Enjoy!