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best grilled chicken wings recipe (3 ingredients) | my grilled buffalo chicken wings recipe (grilled hot wings!) stay juicy from a secret step & ingredient! plus my exact steps for how to grill chicken wings. #playswellwithbutter #chickenwings #grilling #chickenwingsrecipe #grilledchicken #easychickenwings

best grilled chicken wings recipe (3 ingredients)


Description

my grilled buffalo chicken wings recipe (grilled hot wings!) stay juicy from a secret step & ingredient! plus my exact steps for how to grill chicken wings.


Scale

Ingredients

  • 3 pounds chicken wing sections
  • 1 tablespoon Kosher salt
  • 1 12-oz bottle dark, strong beer, such as IPA (see Recipe Notes)
  • 1 cup Frank’s RedHot Original or buffalo sauce of choice
  • for serving, as desired: freshly snipped chives, ranch or bleu cheese dressing

Instructions

  1. Brine the wings: Place the wing sections in a large airtight container or resealable plastic bag. Top with the salt and beer. Toss to combine. Brine in the refrigerator for at least 12 hours or up to 4 days. 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. 
  2. Preheat the grill. The magic of these grilled wings comes from zone grilling – creating different temperature zones in your grill. Learn more about zone grilling & grilling temperatures in this post. If using a gas grill, light the burners on one half of your grill to their highest setting (our grill has a “sear station” on one side of the grill that’s built to get hotter than the rest of the grill, so that’s the side we light). If using a charcoal grill, light your charcoal & distribute it to one side of the grill to create a high heat zone on one side. The grill should be HOT – 500-600 degrees F.
  3. Grill the wings with indirect heat: Once the grill is hot, place the brined chicken wing sections on the side of the grill opposite the heat source. They will cook first from the indirect heat in the grill.
    1. Use a heat-resistant basting brush to brush the wings with two coats of Frank’s. Close the grill lid & cook the wings for 7 minutes.
    2. 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. Brush the wings with two more coats of Franks, close the grill lid & cook for 7 more minutes. 
    3. After 14 minutes of indirect heat, the wings should be cooked through, registering an internal temperature of 165 degrees F on a meat thermometer
  4. Char the wings over direct heat: 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, brushing with additional Frank’s as you go. 
  5. Serve immediately, with a sprinkling of finely chopped chives & ranch or bleu cheese dressing for dipping as desired. Enjoy!

Notes

  • Beer: I’ve tested these wings with all kinds of beer, & any kind will work well, however, a darker or hoppier beer (IPA, porter, stout) will give the wings a more prominent beer flavor that is just perfection when combined with the buffalo sauce. TL;DR: if you want a stronger beer flavor, it’s worth it to use a stronger beer. If not, just use whatever you have on hand. 

Keywords: grilled buffalo wings, grilled chicken wings