I’ve been wanting to make these crispy Buffalo wings using a gas grill for a while. It’s not that I don’t make chicken wings on a grill often. I do. Quite often, actually. But I use a thing called a Vortex BBQ and I make them on one of my charcoal grills. The Vortex helps me get amazingly crispy skin using very high temperatures. That’s not what I’m doing here, though. I wanted to prove that I can make fantastically crunchy skin wings without my Vortex, without charcoal. All on my gas grill. And boy did I. These great wings take just little effort, just a little time, and come out fantastic.
These wings are proof you can get deep-fried-like skin on a gas grill without cooking the heck out of the wings. Over-cooking, really. That’s one way to get crispy skin, for sure. Cook them until the skin dries out. It’ll have no choice but to get crispy then. Well, this ain’t those hammered wings. These are cooked perfectly. And they have crispy skin!
It’s Super Easy
There are just two simple steps to making crispy Buffalo wings using a gas grill. First, you need to air dry the wings coated in seasoned baking powder (not baking soda) overnight in a fridge on a wire rack. This helps dry out the skin, making it easier to get it crispy later. And second, when it comes time to cook the wings, make sure you have your grill set up for direct and indirect cooking. You want one side super hot while leaving the gas off on the other side. That leaves you a less hot zone, called indirect grilling, to cook your wings without worrying about burning them. The high heat circulates around the wings helps crisp up the skin.
- THE ORIGINAL BUFFALO WING SAUCE – Created by…
- AWARD-WINNING RECIPE – Made using the same…
Got a rotisserie for your gas grill? You can use it to make great wings too!
Crispy Buffalo Wings using a Gas Grill
Equipment
Ingredients
For the wings
- 2 pounds chicken wings flats and drumettes separated, tips saved to make stock
- 1 tablespoons baking powder
- 3 teaspoons Cajun seasoning or more, to taste
- ½ cup Your favorite Buffalo wing sauce or more, to taste
Instructions
For the wings
- Place the wings in a large bowl or resealable container.
- Combine the baking powder and Cajun seasoning.
- Sprinkle half of the seasoning mix over the wings. Using your hands, toss the wings to coat.
- Add the remaining seasoning and repeat.
- Transfer the wings to a wire rack over a baking sheet. Place in the fridge 12 hours or overnight to dry out the skin.
- Fire up your gas grill for two zone cooking. On one side, have the burners turned as high as they will go. This will be the direct heat zone. Leave the other side unlit. This will be the indirect heat zone, where you'll cook the wings. Give the grill plenty of time to preheat. You want maximum heat over the direct zone.
- Place the wings on the indirect heat side of the grill.
- Cook until the wings are lightly browned and crispy, usually 45 minutes. Check them after 30 minutes since cook times will vary depending on your grill and conditions (wind can make them take longer).
- Transfer the wings to a large bowl. Pour as much sauce as desired over the wings and toss to coat. Serve hot. Click here for our guide on how to sauce your wings.
Notes
Nutrition
Nutritional values are approximate and will not include any store-bought wing sauce or seasoning nutritional values.
