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If you've never made your own Grilled Buffalo Wings, you're missing out! The scratch-made buffalo sauce is so easy and so tasty that you'll never want to do store-bought sauce again. Pair that with the char of a grilled wing, and you've got it made!

Grilled Buffalo Wings Recipe

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Ingredients

• 18 whole chicken wings, tips removed, flats separated from drumettes


• Smoke on Wheels BBQ Marinade


• Noble Saltworks Hickory Smoked Finishing Salt


• Fresh ground black pepper

For the buffalo sauce:

• 2/3 cup Killer Hogs Hot Sauce


• 1/2 cup unsalted butter


• 1/2 tsp Worcestershire sauce


• 1/2 tsp garlic powder


• 1/2 tsp cayenne


• 1/4 tsp celery seed

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Instructions

Place your wings in an 8 quart Briner Bucket. Cover with Smoke on Wheels BBQ Marinade. Soak for 1 hour.

To make the buffalo sauce, combine all ingredients in a Lodge 8” Cast Iron Skillet. Bring to a simmer. Simmer for 2 minutes. Remove from heat and set aside.

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF set up for direct grilling with GrillGrate panels in place over the firebox.

Remove the wings from the marinade. Season with the Noble Saltworks Hickory Smoked Finishing Salt and fresh ground black pepper.

Grill until the internal temperature reaches 175ºF, and the outside is has nice grill marks and char. Remove from the grill. Place in a mixing bowl. Add enough buffalo sauce to the bowl to coat the wings. Toss to cover wings in the sauce.

Serve the Grilled Buffalo Wings with blue cheese or ranch dressing.

Nashville Hot Wings are easy to make -- all you need is Wing Dust.



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Who doesn't love wings? Actually, I hate to ask that rhetorical question, because, quite frankly, I don't want to know who doesn't like wings. Not liking wings is akin to not enjoying music or films. Of course, there's plenty of people out there who have yet to have a great chicken wing. And luckily, with Kosmo's Q Wing Dust, it doesn't get any easier to achieve just that.



The instructions for making wings with Wing Dust is incredibly easy. Simply cook your wings naked (no seasoning, no brine, etc), remove from the grill, sprinkle on the dust, toss the wings, and watch the magic happen. Below I've got whole wings being seared over direct heat on the Yoder Smokers YS640s Pellet Grill. I simply took the wings out of the package and threw them whole on a hot grill, turning and rotating them to get an even cook until they reach a minimum internal temperature of 165°F. And because wings are so boney and fatty, they get a little more tender if you take them up to 175°F.



After they're properly cooked with the color and grill marks I like (that took all of 10 minutes, maybe?), I get a big bowl together and sprinkle on as much Wing Dust as I prefer. It really doesn't take much to get a big flavor impact. In fact, one bag is enough for over 100 wings! That is potential, y'all!



Once you start tossing the wings, the natural fatty juices coming off the chicken begin combining with the dust, creating a sauce that perfectly adheres to the wing. The Nashville Hot flavor has a really great, creeping heat level and combines sweetness with a buttery edge.



Luckily, the same principle and theory apply to all of Kosmo's Q Wing Dust flavors. Simply "Cook 'em naked!" and "Dust 'em up!" Even better, each flavor comes with great recipe suggestions to expand outside of the realm of wings. Because this product dissolves and melds so well into anything with a little moisture, it is extremely versatile. In fact, you can read up on a couple of other recipes where I use the Nashville Hot Wing Dust HERE!

View more Wing Dust recipes HERE!

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Here at All Things Barbecue, we all absolutely adore this new product: Kosmo's Q Wing Dust. Why? Because not only is each flavor absolutely delicious, but they are also incredibly versatile. Sure, it says "wing" on the package, but each bag comes with more recipe suggestions to get the most out of each flavor. I went ahead and developed recipes just for you featuring their Nashville Hot flavor, one of our best sellers. If you're already familiar with this product, you already know just how great it is. Not only is it versatile, but it's economically friendly (a little goes a long way) and it's shelf-stable, meaning it will last in your pantry a lot longer than an opened bottle of wing sauce.

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Nashville Hot Elote

What better way to counteract the creeping heat level of this Nashville Hot Wing Dust with the sweetness of grilled corn? Elote is a Mexican street food featuring freshly-grilled corn drenched in a creamy base with chile, lime, and plenty of salty cotija cheese!

Click here to see the recipe for my Nashville Hot Elote!

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Nashville Hot Pub Cheese

Pub cheese is a beer and cheese dip that's normally served with a fresh pint at the pub. Well, now you can bring the pub to your home if you've got a food processor or blender handy. Even better, this recipe works with almost all of the Wing Dust flavors, making it open for your creative interpretation!

Check out the recipe for my Nashville Hot Pub Cheese here!

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Nashville Hot Wings

Now, this ain't the most authentic Nashville Hot recipe you will encounter since traditionally Nashville Hot Chicken is served breaded and fried, and then slathered with incredibly hot and sweet sauce. (In fact, our own Chef Tom has his version if you want to check that out.) My recipe simply outlines just how easy Kosmo's Q Wing Dust is to use to make amazing sauced wings with very little effort.

Click here for the basic recipe for making wings using this Kosmo's Q Wing Dust!

Check out all of our great flavors!

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It's not as crazy as it sounds, I promise. Ok, maybe it is, BUT it's absolutely delicious. These Peanut Butter & Jelly Chicken Wings are a bite of nostalgia mixed with American barbecue as well as Asian flavors. It's fusion-que at it's best!

Peanut Butter & Jelly Chicken Wings

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Ingredients

• 16 whole chicken wings


• Oakridge BBQ Smokey Chile Lime Rub, to taste


• Blues Hog Raspberry Chipotle BBQ Sauce, to taste


• Kim’s Spicy Peanut Sauce, to taste

For the marinade:

• 1 cup Smoke on Wheels Pork Marinade


• 1 cup Kim’s Spicy Peanut Sauce


• 1/2 cup Holmes Made Raspberry Jalapeño Jam


• 1/4 cup fish sauce


• water, as needed

For the Herbed Peanut Topping:

• 1/2 cup roasted peanuts


• 1 tbsp fresh cilantro, minced


• 1 tbsp green onion, minced


• 1 tsp Oakridge BBQ Smokey Chile Lime Rub

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Instructions

Place your whole chicken wings in an 8 Quart Briner Bucket.

Combine the ingredients for the marinade in a small pitcher or bowl. Blend using a hand blender. Add enough water to cover the wings and mix well. Lock the Briner Bucket plate in place to keep the wings submerged. Marinate overnight.

Build a bed of hot charcoal in your Yoder Smokers Flat Top Charcoal Grill. Leave enough room for indirect grilling, as well.

Remove the wings from the marinade. Remove excess liquid from the surface with a towel. Season the wings with the Oakridge BBQ Chile Lime Seasoning.

Grill the wings over direct heat to achieve some char. Flip and repeat. Lower the charcoal bed and/or move the wings to and indirect cooking zone (away from direct charcoal heat). Continue cooking the wings until the internal temperature reaches 170ºF. Remove from the grill.

You might also enjoy: Grilled Buffalo Wings

While the wings are cooking, combine all ingredients for the Herbed Peanut Topping.

Immediately after removing the wings from the grill, toss in the Blues hog rasp chipotle sauce to coat.

Serve the wings topped with the Herbed Peanut Topping and more of the Kim’s Spicy Peanut Sauce.

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Chef Tom brings you an all new way to prepare your bbq chicken with these Pickle Brined Chicken Wings, cooked on the Yoder Smokers YS640s Pellet Grill!

Pickle Brined Chicken Wings

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Ingredients

• 5 lb chicken wings


• Code 3 Spices Grunt Rub

For the dill pickle brine:

• 2 quarts white vinegar


• 3/4 cup pickling salt


• 3/4 cup white sugar


• 2 tsp coriander seeds


• 2 tsp black peppercorns


• 2 tsp mustard seeds


• 2 tsp Code 3 Spices Grunt Rub


• 2 bay leaves


• 1 oz dill fronds


• 1/2 cup garlic cloves, crushed


• 4 lb ice

For the Buttermilk Ranch Dressing:

• 1/2 cup sour cream


• 1/2 cup buttermilk


• 1/2 cup mayonnaise


• 1/4 cup parsley, minced


• 1 tbsp fresh chives, minced


• 1 tsp lemon juice


• 1/2 tsp Worcestershire sauce


• 1 clove garlic, minced


• Killer Hogs Hot Sauce, to taste


• Noble Saltworks Hickory Smoked Flaked Finishing Salt, to taste


• Black pepper, to taste

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Instructions

To make the pickle brine, combine the vinegar, salt, sugar, coriander, peppercorns, mustard seeds, Code 3 Spices Grunt Rub and bay leaves in a pot. Bring to a simmer and stir just until the salt and sugar are dissolved, about 3 minutes. Turn the heat off and stir in the dill and garlic.

Place the 4 lb of ice in an 8 Quart Briner Bucket. Pour the hot liquid over the ice and stir to melt the ice. Add the 5 lb of chicken wings to the brine and transfer to the refrigerator to brine for 4 hours.

To make the Buttermilk Ranch Dressing, combine all ingredients in a blender and blend until smooth. Store in the refrigerator for up to one week.

You might also enjoy: Grilled Buffalo Wings

Remove the wings from the brine. Pat mostly dry with paper towels.

Preheat your Yoder Smokers YS640s Pellet Grill to 450ºF, set up for direct grilling with GrillGrates in place over the firebox.

Season the wings with the Code 3 Spices Grunt Rub. Grill over direct heat until lightly charred. Flip and continue cooking until the internal temperature reaches 170ºF. Remove from the grill.

Serve the Pickle Brined Chicken Wings immediately, with the Buttermilk Ranch Dressing for dipping.

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Chef Tom debones and stuffs chicken wings for a truly impressive game-day appetizer. Take your wings to the next level with these Chorizo Stuffed Chicken Wings, grilled on the Yoder Smokers YS640 Pellet Grill!

Chorizo Stuffed Chicken Wings

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Ingredients

• 4 whole chicken wings


• Duck Fat Cooking Spray


• Cattleman’s Grill 8 Second Ridge Carne Asada Seasoning

For the stuffing:

• 1 lb Mexican chorizo


• 1 cup (2 oz) Mexican quesadilla melting cheese, grated


• 1/2 cup white onion, minced


• 1/4 cup cilantro stems, minced

For the sauce:

• 1/2 cup Firebug Grillin’ Sauce Mild BBQ Sauce


• 2 tbsp chipotles in adobo


• 1 tbsp apple cider vinegar

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Instructions

Debone the wings, starting at the large end of the drumette and working down to the flat.

Combine the ingredients for the stuffing and mix well.

Stuff the chorizo mixture into the deboned chicken wings. Toothpick closed the ends of the stuffed wings, and any holes in the skin.

Add a binder to the surface of the wings. Duck Fat Cooking Spray, oil or hot sauce will work. Season the wings with the Cattleman’s Grill 8 Second Ridge Carne Asada Seasoning.

Preheat your Yoder Smokers YS640 Pellet Grill to 425ºF set up for direct grilling with GrillGrates in place over the fire box.

Place the wings on the GrillGrates over direct flame. Close the lid and let cook until browned. Flip and brown the other sides. Move to indirect heat to finish, if necessary.

You might also enjoy: Go To Chicken Wings

While the wings are cooking, combine the ingredients for the sauce in a small food processor. Process until smooth.

When the wings reach an internal temperature of 160ºF, brush the sauce onto the surface of the wings. Close the lid and let the sauce set up for a few minutes. Remove from the grill.

Serve the Chorizo Stuff Chicken Wings with extra sauce on the side, for dipping.

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Chef Eric Gephart is back with a new recipe... this time it's the Kamado Joe King Wing. This is a whole wing recipe that is sure to impress your friends and family.

The Kamado Joe King Wing

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Ingredients

• whole chicken wings, tip removed


• 16 oz. pickled jalapeños


• 32 oz. Dale's Steak Seasoning

Poblano Pepper Ranch Dressing

• 4 Poblano peppers, charred


• prepared ranch dressing

King Wing Slaw

• celery


• carrot


• shallots


• blue cheese crumbles


• blue cheese dressing

Instructions

Preheat your Kamado Joe Big Joe II to 300ºF, set up for direct grilling.

Remove the tips from the chicken wings with a sharp knife. We will leave the flat and drumettes intact for this recipe.

Combine the Dale's Steak seasoning and pickled jalapeños in a KitchenAid Food Processor, and blitz it to combine the ingredients. Place the chicken wings in a  food safe container and cover with the marinade. Place in the refrigerator for three hours.

*Do not exceed three hours as the wings will take on too much salt and dry out.

While the wings are marinating place place your poblano peppers directly on the coals of the Kamado Joe. We want the skin to start to char and blister, turning them as needed. Once the skin has blistered all over pull them from the charcoal and place them in a glass bowl and cover with plastic wrap. Wait ten minutes for them to steam and then remove the skin and seeds. Rough chop the peppers and combine in your food processor with prepared ranch dressing.

Place the deflector shields into your Kamado Joe Big Joe to switch from direct to indirect grilling. Pull the wings from the marinade and put them skin side down on the grates.

While the wings cook combine the slaw ingredients and set it aside.

You might also enjoy: Bourbon Bacon Chicken Wings

Flip the wings once the presentation side has reached the right color you want. Continue to cook the wings to an internal temperature of 165ºF.

Serve and enjoy.

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Perfectly grill buffalo wings and cover in your scratch-made sauce to take your game day menu to the next level.

Grilled Buffalo Wings

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Ingredients

• trimmed chicken wings (roughly two pounds)


• Smoke on Wheels BBQ Marinade


• Noble Saltworks Hickory Smoked Salt


• fresh cracked pepper

For the Buffalo Sauce

• 1/2 Cup unsalted butter


• 2/3 Cups Killer Hogs Hot Sauce


• 1/2 tsp Worcestershire sauce


• 1/2 tsp garlic powder


• 1/2 tsp cayenne


• 1/4 tsp celery seed

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Instructions

Place the trimmed wings into your 8-Quart Briner Bucket and cover them with Smoke on Wheels BBQ Marinade. Lock the plate in the Briner Bucket and cover with lid. Refrigerate for three hours.

Pat the wings dry, leaving some marinade behind to be used as a binder. Season with Noble Saltworks Hickory Smoked Salt and fresh cracked pepper.

Setup your grill for direct grilling, leaving a spot indirect to move chicken wings as needed. Preheat the grill to 350º. Grill the wings to 165ºF internal temperature, checking temperature with an instant-read thermometer.

You may also like: Chicken Parmesan

Melt 1/2 cup unsalted butter over medium heat and combine remaining buffalo sauce ingredients; simmer for 2 minutes. Set it aside and let it cool a bit to thicken.

Coat the grilled wings in the buffalo sauce and serve.

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Why choose between smoked wings and fried wings when you can have both! These smoke fried chicken wings begin their journey on the smoker, and finish with a dip in the fryer. And once you try this scratch made buffalo sauce, you'll be whipping up your own sauce every time you make wings!

Smoke Fried Buffalo Wings Recipe

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Ingredients

• 18 whole chicken wings, tips removed and discarded, flats separated from drumettes


• Noble Saltworks Cherry Smoked Finishing Salt


• Fresh ground black pepper

For the buffalo sauce:

• 2/3 cup Killer Hogs Hot Sauce


• 1/2 cup unsalted butter


• 1/2 tsp Worcestershire sauce


• 1/2 tsp garlic powder


• 1/2 tsp cayenne


• 1/4 tsp celery seed

For the buttermilk ranch dressing:

• 1/2 cup sour cream


• 1/2 cup buttermilk


• 1/2 cup mayonnaise


• 1/4 cup parsley, minced


• 1 tbsp fresh chives, minced


• 1 tbsp fresh dill, minced


• 1 tsp lemon juice


• 1/2 tsp Worcestershire sauce


• 1 clove garlic, minced


• salt & pepper, to taste

For the blue cheese dressing:

• 1 cup sour cream


• 1/3 cup mayonnaise


• 4 oz smoked blue cheese


• 3 tbsp buttermilk


• 1 tbsp champagne vinegar


• 1 tsp garlic, minced


• 1/2 tsp smoked paprika


• Noble Saltworks Cherry Smoked Finishing Salt


• Black pepper, to taste

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Instructions

To make the buttermilk ranch dressing, combine all ingredients in a blender and blend until smooth. Store in the refrigerator for up to one week.

For the blue cheese dressing, combine all ingredients in a blender or food processor. Blend until smooth. Adjust seasoning, as necessary. For a chunkier dressing, reserve half of the blue cheese before processing and stir it in by hand at the end.

To build your buffalo sauce, combine all ingredients in a small saucepan. Bring to a simmer. Simmer for 2 minutes. Remove from heat and set aside.

You may also like: Bourbon Bacon Chicken Wings

Preheat your Yoder Smokers YS640s Pellet Grill to 200ºF, set up for smoking.

Season the wings with the Noble Saltworks Cherry Smoked Finishing Salt and fresh ground black pepper. Place on the second shelf of the grill and smoke until the internal temperature reaches 100ºF. Remove from the grill.

Preheat 3-4 quarts vegetable oil to 400ºF in a Lodge 7 Quart Dutch Oven, on the side burner of your grill or stove.

Fry the wings in batches, being careful not to overcrowd the dutch oven. Fry until the internal temperature surpasses 170ºF, and the outside is lightly browned. Remove from heat. Shake off excess oil. Place in a mixing bowl. Add enough buffalo sauce to the bowl to coat the wings. Toss to cover wings in the sauce.

Repeat the process with the remaining wings. Serve with the buttermilk ranch dressing and blue cheese dressing.

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Chef Tom shows you how to quickly, and easily, make jerk chicken wings at home.

Quick & Easy Jerk Chicken Wings Recipe

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Ingredients

• 15 whole chicken wings


• 1 cup Oakridge BBQ Jah Love Jamaican Jerk Seasoning (The product Tom uses in the video is no longer available so we changed the recipe a little)


• 1 cup Olive or Peanut oil


• Plowboys Yardbird Rub


• juice of a lime


• 2 tbsp wildflower honey

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Instructions

First, in a blender, combine equal parts Oakridge Jah Love Jamaican Jerk seasoning and vegetable oil (preferably peanut or olive oil). Blend on high for several minutes. One cup of rub and one cup of oil will make enough paste for around 6-8 medium sized pieces of chicken.

Place the wings in a Briner Bucket or zip top bag with equal parts Sweetwater Spice Pineapple Habanero Jerk Bath and water. Let soak for at least 3 hours.

Build a charcoal fire in your charcoal grill. Set up a direct and indirect grilling.

Remove the wings from the brine/marinade. Pat excess liquid from the surface. Season with Plowboys Yardbird Rub.

Grill over direct heat to char the outside of the wings, then move to indirect heat and continue cooking until the internal temperature reaches 165ºF.

Place the wings in a bowl. Drizzle with lime juice and wildflower honey. Toss to coat. Serve hot!