How to make grilled buffalo wings on a pellet grill

The one food I could eat everyday is buffalo wings. That sounds weird I know but I'm a big wing guy and I just love them cooked on my pellet grill. In this recipe I will show you my tips and tricks for getting crispy grilled chicken wings with layers of smoky flavor.  

Grab some paper towels, because things are about to get messy and delicious! 

Where did buffalo wings originate?

You may have guessed it by the name, but buffalo wings originated from Buffalo, NY. Per the National Chicken Council, they were created for the first time in 1964 at Anchor Bar in Buffalo, NY.

When the co owner of the restaurant cooked some left over wings in hot sauce as a late night snack for her son and their friends, everyone loved them. They were such a hit that she placed it on the menu the next day and the rest is history. 

Why grill buffalo wings instead of fry them?

Don't get me wrong I love a good fried wing but there is something about grilled wings that can't be matched. The flavor you get from the grill combined with the smoke off a pellet smoker is hard to beat. 

You can still get crispy wings without a deep fryer! Fried wings can get messy and take a lot of oil. Save the mess and the extra calories and grill them instead. This method is a game changer! 

How to get crispy grilled buffalo wings.

There is nothing worse than rubbery skin on chicken. When it comes to making the perfect chicken wing the skin absolutely has to be crispy. For the best results keep these 3 things in mind. 

Dry brine your wings.

Using a combination of salt, cornstarch or baking powder and even a little brown sugar will help pull the moisture out of the wings and impart extra flavor.

Allow them to sit in your refrigerator uncovered up to 24 hours. Even dry brining for a  few hours before you cook your wings is better than nothing. 

Grill your wings over a higher temperature. 

It's ok to start a little lower if you are using a pellet smoker and want to get some extra smoke flavor.

Just make sure to increase the temperature between 375°F- 400°F for best results. The high heat will help the skin tighten up and continue to draw out moisture which is essential for crisp skin. 

Cook to a higher internal temperature. 

Chicken is safe to eat at 165°F but chicken wings are best when the internal temperature of the wings are grilled to about 185°F.

It's really hard to over cook a chicken wing but it is possible. Use an instant-read thermometer and check the wings every so often to keep an eye on things. 

All three of these tips are to ensure the moisture from the chicken is drawn out. This makes the best crispy chicken wings that will keep you coming back, bite after bite. 

What to serve with grilled buffalo wings. 

Carrot sticks and celery sticks: Helps cut the richness of the wings and goes great with ranch or blue cheese. 

French Fries: A pile of crispy fries always pairs well with wings. 

Pickles: Try something with a little acid to cut through the heat from the Buffalo Sauce. If you're feeling adventurous try my bacon wrapped pickles. They are so good! 

How to make grilled buffalo wings on a pellet grill. 

Prepping the wings. 

To start I recommend buying fresh wings and then separating the drum from the flat. Use a sharp knife and find the joints in the wing and carefully cut through them. You can also cut the wing tips off as there is little to no meat. 

After you have separated the two wing parts place them on a wire baking rack with a baking sheet underneath. Pat the wings dry with a paper towel.

You can then place the wings to air dry in your refrigerator for up to 24 hours. Dry brining with some salt and cornstarch also helps pull the moisture out for the best wings. 

Seasoning your wings.

There are so many directions you could go with seasoning.  I place them all in a large bowl, drizzle a little olive oil as a binder and then add a chicken rub like The Bird from Whiskey Bent BBQ.

I also add a little cornstarch and give it all a good mix. If you don't have a chicken rub, just use salt, pepper, garlic powder, and smoked paprika. This combination will give you a great savory flavor. 

Once the wings are evenly coated you can smoke them at 225 for 30 minutes before increasing the heat at 375°F. Continue cooking the wings on the grill, flipping them back and forth until they reach an internal of 185°F.  This will take another 45 minutes to an hour typically.

If you are in a rush, cook your wings at 375°F right from the start.

Taking the wings past the recommend safe eating temperature of 165°F will not overcook them. The extra time on the grill will help get the skin crispy. 

After you remove the wings from the grill let them rest for a minute while you prepare the buffalo sauce. 

Saucing the wings. 

Take ½ cup of your favorite buffalo sauce like Franks hot sauce, a pinch of sugar, and ¼ stick of unsalted butter. Melt the butter in the microwave and whisk together with the buffalo sauce to incorporate. 

Allow the buffalo sauce to cool down for 5 minutes before pouring it over your wings and toss together to combine. 

If you are serving some guests that don't like buffalo wings, use your favorite wing sauce. I like bbq sauce or parmesan garlic as well. 

Be the hero at your next cookout and serve up these grilled buffalo wings with ranch or blue cheese dressing . By following a few simple steps you can make great wings with crispy skin that will have everyone licking their fingers.

Take it a step further with some homemade ranch and no doubt you will really leave your guests impressed. 

How to store and reheat buffalo wings.

You can refrigerate leftover wings in an airtight tupperware container for up to 5 days. The best way to reheat them is to place them back onto your grill at 375°F, your oven for the same temperature or an air fryer for about 7 minutes.

The wings are already cooked through, just check to see they are warmed all the way through before enjoying your leftovers. Try to avoid microwaving wings as that can make the skin soggy.

If you like Buffalo wings be sure to try these tailgating favorites!

Spicy garlic parm chicken skewers 

Smoked pig shots with maple bourbon glaze 

Candied bacon crackers recipe 

Smoked jalapeno poppers, pigs in a blanket 

Easy roast beef and cheddar sliders 

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