Grilled Chicken Wings w/ Homemade Buffalo Sauce [Low-carb, Keto, Sugar-free, Gluten-Free]
Grilled Chicken Wings w/ Homemade Buffalo Sauce
Keto | Low-carb | Sugar-free | Nut-free | Gluten-free | Soy-free
Can’t stop, won’t stop with the grilled recipes! Forget the breading…IT’S GRILLIN’ SEASON, amirite?? And this simple recipe will have you nailing the most perfect, juicy chicken wings ever. And the sauce?! Definitely takes it up a notch with that classic heat, and a hint of zesty creaminess.
*And don’t forget to read through the PRO TIPS for this recipe below!*
INGREDIENTS:
Grilled Wings
1.5 lbs - Chicken wings (flats or drumettes)
½ tsp - Sea salt
¼ tsp - Cracked black pepper
1 tsp - Garlic powder
1 tsp - Onion powder
½ tsp - Smoked paprika
Non-stick cooking spray (for the grill grates)
Buffalo Sauce
1 cup - Franks Red Hot Sauce
4 Tbsp - Salted butter
2 Tbsp - Blue cheese dressing or ranch (see PRO TIPS)
PRO TIPS:
If you want to use a quick seasoning blend for this recipe, instead of making your own, this also works well with just 1 tablespoon of Adobo seasoning.
Don’t have a grill outside? A cast-iron grill pan (like this one) works great! And if you just don’t want to grill, I always love my wings in the air fryer, cooked at 400°F (204°C) for 20 minutes. Be sure to flip every 5 minutes during the cooking.
As listed above, you can toss the wings in ranch, or even your favorite sugar-free BBQ sauce (mine is Ray’s No-Sugar Hickory BBQ. I find it at Walmart and Target). BUT! I highly recommend the Bleu cheese dressing - even if you don’t like blue cheese. Don’t worry, you don’t really taste it - it just gives it a great creaminess.
Don’t be afraid to double (or triple!) this recipe to feed a crowd. These wings will disappear fast - trust me!
The sauce recipe makes more than you’ll need for the wings, so save the leftovers in the fridge for up to 10 days. It’s amazing as a dipping sauce, or use it to make buffalo chicken dip with rotisserie chicken from the grocery store. See my Buffalo Chicken Pimento Dip on page 152 of my latest cookbook, New Comfort Cooking. GRAB YOUR COPY NOW :)
Click the HERE to watch the cooking video on YouTube!
DIRECTIONS:
Take the wings out of the fridge about 15 minutes ahead to temper.
FOR THE WINGS Warm up your grill to HIGH heat - you want it as hot as possible. Grease the grill grates generously. To a large mixing bowl, add the spices and stir the blend together until uniform.
In a mixing bowl, add the wings, and toss them with the seasoning blend until evenly coated.
Place the wings one-by-one on the grill - you don’t want to move them around on the grill to avoid losing the seasoning. Once the wings are down, DO NOT TOUCH THEM. Walk away, and let them cook for 4 to 5 minutes, or until they get nice dark grill marks.
Flip, and repeat on the other side.
FOR THE SAUCE Add the sauce ingredients to a saucepan and bring it to a boil. As soon as its smooth and gently boiling, immediately take it off the heat.
Toss the wings in a generous amount of the sauce. Serve them while they are hot and steamy. Save any leftover sauce in the fridge in an air-tight container or jar for up to 14 days. Enjoy!