Grilled Garlic Buffalo Wings Recipe
These grilled garlic honey buffalo wings get a savory base of Rufus Teague Chick N' Rub, a warm garlic buffalo sauce made with Kinder's Buttery Buffalo Wing Sauce, and a drizzle of honey to finish. Plan on about 40 minutes on the grill at 325°F, with an optional blue cheese yogurt dip on the side.
The secret is the order. The rub goes on first, and the wings grill until the skin renders and the meat hits 190 to 195°F. While they cook, the garlic and buffalo sauce warm together on the grill. The sauce and the honey only go on after the wings come off the heat, so nothing sweet scorches over the coals. Want the honey to bring some heat of its own? Try Mike's Hot Honey.
For a light layer of smoke, add a mild fruit wood: cherry or apple wood chunks on charcoal, almond pellets on a pellet grill, or apple wood chips in a smoker box on gas. Wings take on smoke fast, so one or two chunks is plenty.
The rub and the sauce in this cook both come in our Be My Wingman chicken wing kit, along with a silicone mop brush for basting and a smoked Thai chili wing as a second recipe.
New to cooking wings? Our complete guide to cooking chicken wings covers the dry brine, times and temps for every cooker, and when to sauce.
Want the whole wing night in one box?
The Be My Wingman chicken wing kit
4.9 out of 5 from 10 reviews. 100% of buyers recommend it.
Two complete wing cooks, with the rubs, the sauces and the glazing brush already matched up for you. No hunting down four products from three brands.
- Grilled garlic honey buffalo wings. Rufus Teague Chick N' Rub plus Kinder's Buttery Buffalo. About 40 minutes on the grill.
- Smoked Thai chili wings. Ninjacue Honey Garlic Sriracha Rub plus Melinda's Thai Sweet Chili. About an hour on the smoker.
- Both recipes written out step by step on the included postcard, plus the Grill Masters Club silicone mop brush for glazing.
Free U.S. shipping. Or build your own from our wing rubs and sauces.
3-4
15 minutes
40 minutes
Rich, buttery buffalo heat with a honey-garlic finish. Rufus Teague Chick N' Rub lays down a savory base and Kinder's Buttery Buffalo brings the heat -- balanced with garlic and honey for wings that are bold without the burn.
Directions
Preheat your grill to 325°F. On charcoal, add 1 to 2 cherry or apple wood chunks to the hot coals. On a pellet grill, use almond pellets. On a gas grill, add a handful of apple wood chips to a smoker box.
Prepare the wings: If you have not already sectioned the wings, separate the flats from the drums. Pat dry with a paper towel.
Perforate the skins of the wings using a needle-style meat tenderizer, sharp fork or skewer (optional - this step helps deliver a crispy wing).
Season the wings generously with Rufus Teague Chick N' Rub.
Place the wings on your grill and grill for 20 minutes. After 20 minutes, flip the wings. (Now's a good time to make the optional yogurt dip.)
While the wings are grilling, prepare your sauce: Add 1 bottle of Kinder's Buttery Buffalo Wing Sauce and 2 cloves of chopped garlic and place on your grill to warm up.
Once wings have hit an internal temperature of 190 - 195°F, remove from the grill and place in a foil pan.
Drizzle the wing sauce over the wings and toss.
Drizzle with honey and toss once more to finish.
Serve with the yogurt dip and enjoy!
Optional Yogurt Dip Instructions
In a small bowl, whisk together the Greek yogurt, olive oil, white wine vinegar, sugar and a pinch of salt until smooth.
Stir in the Parmesan and blue cheese. Taste, and add more blue cheese if you want a stronger bite.
Cover and refrigerate until the wings are done. The flavors come together after about 20 minutes, so making it while the wings are on the grill works out right.
Serve cold alongside the wings.
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