Wings are one of my favorite parts from the chicken — I could easily eat a pile as a meal. Deep-fried wings are wonderful, but they can be a pain to make sometimes. Grilling, on the other hand, is one of the easiest ways to cook off a lot of chicken wings. And I discovered one pantry ingredient that makes the skin even crispier. Here’s how to make the best Buffalo wings on the grill.

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Key ingredients in Grilled Buffalo Chicken Wings

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Sauces to serve with Grilled Buffalo Chicken Wings

What to serve with Grilled Buffalo Chicken Wings

Grilled Buffalo Chicken Wings

Serves 6

For the chicken:

3 pounds chicken wings, preferably party wings

2 teaspoons cornstarch

2 teaspoons kosher salt

1/2 teaspoon garlic powder or garlic granules

1/4 teaspoon freshly ground black pepper

For the Buffalo sauce and serving:

4 tablespoons (1/2 stick) unsalted butter

1/2 cup Frank’s Original RedHot Sauce (not wing sauce)

1 teaspoon Worcestershire sauce

1/4 teaspoon garlic powder or garlic granules

For serving: blue cheese dressing, carrot sticks, and celery sticks

Make the chicken:

1. Heat an outdoor grill for direct, medium heat (about 350 F). Meanwhile, prepare 3 pounds chicken wings. If the wings are whole and not yet separated, use a chef’s knife or kitchen shears to cut through the first joint of the wing and remove the wing tip. Discard or freeze the wing tips for stock. Cut through the second joint to separate the wing into flat and drumette portions.

2. Pat the wings dry with paper towels and place in a large bowl. Sprinkle with 2 teaspoons cornstarch, 2 teaspoons kosher salt, 1/2 teaspoon garlic powder or garlic granules, 1/4 teaspoon freshly ground black pepper. Toss with your hands to evenly coat the wings until there are no dry patches of cornstarch.

3. When the grill is ready, scrape the grates clean if needed. Grilling in batches if needed, place the wings on the grill in a single layer with space between each one. Cover and grill, flipping every 5 minutes, until cooked through and the skin is evenly browned and crisp, 25 to 30 minutes. About 10 minutes before the wings are ready, make the sauce.

Make the Buffalo sauce:

1. Place 4 tablespoons unsalted butter in a large microwave-safe bowl and microwave until melted, 30 to 40 seconds. (Alternatively, melt in a small saucepan over medium heat and pour into a large bowl.) Add 1/2 cup Frank’s Original RedHot Sauce, 1 teaspoon Worcestershire sauce, and 1/4 teaspoon garlic powder or garlic granules, and whisk to combine.

2. When the wings are ready, transfer to the bowl of sauce and toss to evenly coat. Serve with blue cheese dressing for dipping and celery and carrot sticks if desired.

Recipe note: Leftovers can be refrigerated in an airtight container for up to four days.

(Christine Gallary is a senior recipe editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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