Grilled Maple Buffalo BBQ Chicken Wings

What You’ll Need

For the Wings

• 2–2.5 lb pasture-raised chicken wings

• 1 tbsp avocado oil or tallow

• 1 tsp sea salt

• ½ tsp black pepper

• ½ tsp smoked paprika

For the Maple Buffalo BBQ Sauce

• ½ cup buffalo hot sauce (like Frank’s RedHot)

• ¼ cup BBQ sauce (your favorite, tangy-style works best)

• 3 tbsp pure maple syrup

• 2 tbsp unsalted butter

• 1 clove garlic, minced

• ½ tsp cayenne pepper (optional, for extra heat)

Optional Garnishes

• Chopped parsley or green onions

• Ranch or blue cheese dressing

• Celery & carrot sticks

Let’s Cook

1. Prep the Wings
   Pat wings dry with paper towels. Toss with avocado oil, salt, pepper, and smoked paprika. Cover and refrigerate for 30 minutes (or up to overnight for deeper flavor).

2. Preheat the Grill
   Heat grill to medium-high (about 400–425°F). Oil grates lightly to prevent sticking.

3. Make the Sauce
   In a saucepan over medium heat, melt butter. Add garlic and sauté until fragrant (about 1 minute). Stir in buffalo sauce, BBQ sauce, maple syrup, and cayenne. Simmer for 3–4 minutes until slightly thickened. Remove from heat and set aside.

4. Grill the Wings
   Place wings on the grill, turning occasionally, until golden and crisp with an internal temperature of 165°F (about 20–25 minutes). Move wings to indirect heat if they start to char too quickly.

5. Sauce & Finish
   During the last 3–5 minutes of grilling, brush wings with sauce. After removing from grill, toss wings in a large bowl with remaining sauce until evenly coated.

6. Serve & Enjoy
   Plate wings hot, garnish with parsley or green onions, and serve with ranch or blue cheese dressing plus veggie sticks on the side.