Buffalo Wings

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1:00 - Prep 0:15 / Cook 0:45

These Buffalo Wings are some of the best wings we’ve ever tried. They’re dry rubbed with a sweet and spicy mixture and basted with a cayenne hot Buffalo sauce. We cooked them in the Rider 600 Pellet Grill to get them nice and crispy.

The Rider 600 Pellet Grill packs tons of versatility, convenience and rich wood-fired flavor into a modest footprint. Its full-size pellet capacity and innovative Flex Racks System open up a robust range of cooking options.

About the cut: Truly an All-American blue-collar dish, Buffalo chicken wings originated in the city of Buffalo, New York, where there is a high density of blue-collar workers. Using what was once considered the cheapest part of the chicken, Buffalo Wings were invented at the Anchor Bar in Buffalo, New York.

25-30 Servings


Chicken Wings
  • 5-6 pounds chicken wings (25-30 wings)
  • > hickory wood pellets
  • 1/4 cup olive oil
  • 1 tablespoon light brown sugar
  • 1 tablespoon paprika
  • 1 tablespoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
Buffalo Sauce
  • 1/2 cup butter
  • 2/3 cup cayenne hot sauce
  • 1/2 teaspoon garlic powder
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Step 1 Of 9
1. Place chicken wings in a large bowl. Drizzle with olive oil and stir to evenly coat wings.
2. In a small bowl, combine brown sugar, paprika, salt, onion powder and pepper. Mix with your fingers to break up any lumps.
3. Sprinkle seasoning over wings and stir to evenly coat.
4. Fill the hopper with wood pellets. Preheat pellet grill to MEDIUM setting.
5. Place wings onto hot grill grates and close the lid. Cook until the internal temperature reaches 165°F, using an instant-read thermometer, about 35 to 45 minutes.
6. In a medium-size skillet over low heat, combine butter, cayenne hot sauce and garlic powder. Simmer for 5 minutes, stirring frequently.
7. Remove wings from grill and place in a large metal bowl. Drizzle with buffalo sauce and toss to evenly coat wings.
8. Place sauced wings back on the grates. Cook for 10 to 15 minutes.
9. Remove from grill. Serve with blue cheese dressing, celery and carrot sticks.
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