Grilled Buffalo Wings for Super Bowl Sunday (Crispy & Smoky)

Grilled Buffalo wings are the undisputed kings of Super Bowl wings season, and every year they dominate game-day tables across the country. On Super Bowl Sunday, the grill becomes our second screen, and nothing pulls a crowd faster than a platter stacked high with crispy grilled chicken wings, saucy and shining like a desert sunset.

Recent Super Bowl snack surveys consistently put Buffalo wings at the top of the charts nationwide, beating out pizza, chips, and everything else for the number-one spot in most states. The chicken industry’s own numbers back that up: the National Chicken Council estimates Americans eat around 1.48 billion chicken wings over Super Bowl weekend. That’s not a snack. That’s a movement.

Buffalo wings themselves trace back to 1964, when Teressa Bellissimo at the Anchor Bar in Buffalo, New York, fried up some wings, tossed them in a simple cayenne hot-sauce-and-butter mixture, and served them with celery sticks and blue cheese dressing. That plate is the blueprint we’re still chasing today—whether we’re frying, smoking, or cooking Buffalo wings on the grill.

In this guide, we’re taking that classic flavor and running it through live fire: smoke, char, crisp skin, and a buttery Buffalo sauce that clings to every ridge. Grilling makes it easier to cook big batches at once while adding depth you can’t get indoors, which is exactly what you want when the whole crew shows up for kickoff.

• What makes grilled Buffalo wings truly “Buffalo”
• How to set up different grills for safe, crispy grilled chicken wings
• The core technique for Buffalo wings on the grill: dry, season, two-zone fire, sauce at the end
• Two complete recipes for Super Bowl wings, from classic to borderland-inspired
• Troubleshooting, food safety, and make-ahead strategies for stress-free game day

Turn America’s favorite game-day snack into a smoky, crispy, backyard showpiece—borderland pitmaster style.

What Makes Grilled Buffalo Wings “Buffalo”?

With all the remixes and regional spins out there, a few elements still define true Buffalo wings—whether fried or grilled:

• The cut: Chicken wing sections, usually drumettes and flats, commonly called party wings.
• The cook: Wings are fully cooked first, then sauced. Traditionally fried, but increasingly prepared as grilled Buffalo wings for added smoke and texture.
• The sauce: A simple emulsion of cayenne pepper hot sauce and melted butter, sometimes sharpened with vinegar and occasionally softened with a touch of sweetness.
• The sides: Celery sticks and blue cheese dressing remain the classic pairing for Super Bowl wings.

Everything else is personality. Respect the core, then bring your own heat—whether that means beer pairings, new sauces, or regional influences like the combinations explored in this BBQ wings and beer pairing guide.

Methods & Fire Setup for Grilled Buffalo Wings

All great grilled Buffalo wings chase the same goal: rendered fat, blistered skin, juicy meat, and sauce that clings instead of burning. Most grill and temperature experts recommend cooking Buffalo wings on the grill over medium-high heat—roughly 375–425°F (190–220°C)—using an indirect-then-sear or two-zone setup.

Essential Tips for Crispy Grilled Buffalo Wings

1. Dry grilled Buffalo wings aggressively

First, surface moisture kills crispness. Therefore, pat wings completely dry with paper towels before seasoning. A widely used technique for crispy grilled chicken wings is tossing them with salt and a small amount of aluminum-free baking powder, which dries the skin further and promotes blistering without frying.

2. Dry brine Buffalo wings on the grill for texture

Next, dry brining improves both seasoning and texture. By salting wings 4–24 hours ahead, uncovered in the refrigerator, you help the skin render while allowing flavor to penetrate the meat. As a result, grilled Buffalo wings brown more evenly and develop better bite.

3. Use a two-zone fire for Super Bowl wings

Most importantly, a two-zone setup gives you control. Start Buffalo wings on the grill over indirect heat to render fat, then finish briefly over direct heat. Consequently, you get crisp skin without flare-ups—an approach that also works well for other wing styles like smoky red chicken wings.

4. Respect food safety temps for grilled Buffalo wings

According to USDA guidance, all poultry must reach a minimum internal temperature of 165°F (74°C). However, many pitmasters take Buffalo wings on the grill higher—around 175–185°F (79–85°C)—to fully render connective tissue while maintaining juiciness.

5. Sauce grilled Buffalo wings at the end

Finally, classic Buffalo technique calls for cooking first, then saucing. Toss grilled Buffalo wings in warm sauce after grilling so the skin stays crisp. Otherwise, butter-heavy sauce can scorch, which is why similar timing is recommended for recipes like grilling crispy hot wings.

6. Keep Super Bowl wings safe on game day

• Always cook Super Bowl wings to at least 165°F.
• Use separate utensils for raw and cooked chicken.
• Do not leave grilled Buffalo wings at room temperature longer than 2 hours.

After two hours on the table, wings should be kept hot, chilled, or discarded. In other words, safety sets the floor for great game-day cooking.

Recipe: Classic Game-Day Grilled Buffalo Wings

This is the foundation recipe for grilled Buffalo wings: crisp skin, glossy sauce, celery, blue cheese, and a pile of napkins.

Yield: 4–6 servings (about 3–4 wings per person for a spread)
Prep Time: 20 minutes active, plus 4–24 hours dry brine
Cook Time: 35–50 minutes
Total Time: 1–2 hours day-of, plus brining time

Ingredients for Grilled Buffalo Wings

For the wings

• 4 lb party wings (drumettes and flats), thawed and well drained
• 2½ tsp kosher salt
• 1 tsp aluminum-free baking powder
• 2 tsp granulated garlic
• 2 tsp smoked paprika
• 1 tsp ground black pepper
• 1 tsp ground cumin
• 1 tbsp neutral oil

For the classic Buffalo sauce

• ½ cup cayenne hot sauce
• ¼ cup unsalted butter
• 1–2 tsp apple cider vinegar, to taste
• 1–2 tsp honey or sugar (optional)
• Pinch of kosher salt

To serve

• Celery sticks and carrot sticks
• Blue cheese dressing (ranch if your crew insists)
• Lime wedges

Steps for Buffalo Wings on the Grill

1. Dry brine the wings (4–24 hours ahead)

   1. Arrange wings on a rack over a sheet pan.
   2. Combine salt, baking powder, garlic, paprika, cumin, and black pepper.
   3. Sprinkle evenly over wings and toss gently to coat.
   4. Refrigerate uncovered until the skin appears dry and slightly tacky.

2. Preheat the grill for two-zone cooking

   • Set a hot zone around 375–425°F (190–220°C) with a cooler indirect zone.

3. Oil and arrange the wings

   1. Toss wings lightly with neutral oil.
   2. Place wings on the indirect side, skin side up.

4. Roast indirect until mostly cooked

   1. Close the lid and cook 25–35 minutes, flipping once.
   2. Begin checking internal temperature at 25 minutes.
   3. Move wings once they reach at least 165°F, aiming for ~175°F.

5. Crisp grilled Buffalo wings over direct heat

   1. Move wings to the hot zone.
   2. Grill 1–3 minutes per side until blistered and browned.

6. Make the Buffalo sauce

   1. Warm hot sauce and butter over low heat.
   2. Whisk until smooth and emulsified.
   3. Add vinegar, optional sweetener, and salt.

7. Toss and serve Super Bowl wings

   1. Transfer wings to a clean bowl.
   2. Toss with warm sauce until evenly coated.
   3. Serve immediately with celery, blue cheese, and lime wedges.

Flavor Math: smoke + crisp skin + buttered cayenne heat = classic Super Bowl wings.

Recipe: Borderland Mezcal-Lime Grilled Buffalo Wings

These grilled Buffalo wings keep the same game-day crunch but layer in citrus brightness, mezcal smokiness, and chile depth. In other words, this is a respectful remix—ideal for Super Bowl wings when you want something familiar yet unexpected.

Yield: 4–6 servings
Prep Time: 25 minutes active, plus 4–24 hours dry brine
Cook Time: 40–60 minutes (with optional added smoke)
Total Time: 1–2 hours day-of, plus brining time

Ingredients for Mezcal-Lime Grilled Buffalo Wings

For the wings

• 4 lb party wings, thawed and well drained
• 2 tsp kosher salt
• 1 tsp aluminum-free baking powder
• 2 tsp ancho chile powder
• 1 tsp smoked paprika
• 1 tsp dried oregano mexicano (or regular oregano)
• 1 tsp ground cumin
• ½ tsp ground black pepper
• Zest of 2 limes
• 2 tbsp neutral oil

For the mezcal-lime Buffalo sauce

• ½ cup cayenne hot sauce
• ¼ cup unsalted butter
• 2 tbsp mezcal
• 2 tbsp fresh lime juice
• 1–2 tsp honey or agave
• Pinch of kosher salt

To serve

• Warm flour or corn tortillas
• Chopped cilantro and finely diced white onion
• Extra lime wedges
• Celery sticks and blue cheese or ranch dressing

Steps for Borderland Buffalo Wings on the Grill

1. Season and lime-zest the wings

   1. Mix salt, baking powder, ancho chile, paprika, oregano, cumin, black pepper, and lime zest.
   2. Pat wings completely dry and toss with seasoning.
   3. Arrange on a rack over a sheet pan and refrigerate uncovered for 4–24 hours.

2. Preheat the grill with a smoke option

   • Set up a two-zone fire targeting 375–425°F (190–220°C).
   • If using charcoal, add a small chunk of mesquite or pecan for light smoke—similar to techniques used in smoky red chicken wings.

3. Cook wings indirect

   1. Toss wings with neutral oil.
   2. Cook on the indirect side for 30–45 minutes, flipping once or twice.
   3. Remove once wings reach at least 165°F, aiming for 175–185°F for tender, crispy grilled chicken wings.

4. Crisp grilled Buffalo wings over direct heat

   • Move wings to the hot zone.
   • Grill 1–3 minutes per side until blistered and lightly charred.

5. Make the mezcal-lime Buffalo sauce

   1. Warm hot sauce and butter over low heat until smooth.
   2. Whisk in mezcal, lime juice, sweetener, and salt.
   3. Taste and adjust acidity.

6. Toss and optional flame-kiss

   1. Toss wings in warm sauce.
   2. Optionally return to the grill over medium heat for 30–45 seconds per side to set the sauce.

7. Serve Super Bowl wings borderland-style

   • Plate wings and finish with cilantro and lime.
   • Serve tortillas and toppings alongside.
   • For contrast, pair with other bold flavors like spicy Jamaican jerk chicken during larger game-day spreads.

Here, the sauce is your liquid gold. Let it shine.

Food Safety and Serving Grilled Buffalo Wings on Game Day

Even the best Super Bowl wings fall flat if food safety slips. Therefore, follow these USDA-aligned rules when serving grilled Buffalo wings to a crowd:

1. Cook to a safe internal temperature

   • All Buffalo wings on the grill must reach 165°F (74°C).

2. Control time and temperature

   • Do not leave Super Bowl wings at room temperature longer than 2 hours.
   • Keep hot wings above 140°F during extended serving.

3. Avoid cross-contamination

   • Use separate tools for raw and cooked wings.
   • Wash hands and prep surfaces after handling raw poultry.

4. Cooling and reheating

   • Chill cooked wings within 2 hours.
   • Reheat grilled Buffalo wings to at least 165°F before serving.

Safety is the floor. Flavor is the ceiling.

Troubleshooting Grilled Buffalo Wings

My grilled Buffalo wings are cooked but the skin is rubbery

• The grill wasn’t hot enough for long enough.
• Dry wings more thoroughly and use the baking-powder technique.

The skin is burnt but the inside is undercooked

• You started Buffalo wings on the grill over direct heat.
• Cook indirect first, then finish hot.

My Buffalo sauce keeps burning

• Sauce after grilling or briefly set over medium heat.

My Super Bowl wings are dry

• Too much time over intense direct heat.
• Finish earlier and rest briefly.

I’m getting excessive flare-ups

• Cook grilled Buffalo wings indirect longer.
• Use a drip pan if needed.
• Close the lid briefly to starve flames.

If the skin isn’t crispy yet, you’re not done. Stay patient and let the fire work.

Super Bowl Wing FAQs: Grilled Buffalo Wings Edition

How many grilled Buffalo wings do I need per person?

For a full Super Bowl spread with multiple snacks, plan on 6–8 grilled Buffalo wings per person. If wings are the main event, increase that to 10–12 wings per person.

Can I grill Buffalo wings ahead and reheat for kickoff?

• Grill wings to 165°F.
• Cool and refrigerate within 2 hours.
• Reheat to 165°F before serving.
• Toss in fresh warm sauce just before serving.

Is it better to grill frozen or thawed Buffalo wings?

Always thaw first. Thawed wings cook more evenly, crisp better, and are safer to handle.

Do I really need a thermometer?

Yes. Poultry safety depends on internal temperature, not appearance. A thermometer is essential.

Blue cheese or ranch?

Traditionally blue cheese. Practically? Serve both.

Can I use this method for drumsticks or thighs?

Yes. Expect longer cook times and slightly higher finish temps for tenderness.