Sauced & Seasoned Grilled Chicken Wings
Sauced & Seasoned Grilled Chicken Wings
Most grilled chicken wings pick a lane, crispy or saucy. This two-step method does both, and the technique is the reason it works.
Crispy or saucy is a false choice, and settling it is most of what our chicken wings recipes do.
Start with Kinder’s Woodfired Garlic Seasoning coating every wing before the grill sees them. Direct heat builds the char and crisps the skin in the first 10 to 15 minutes. Then the wings move to indirect heat, this is where the cook finishes without burning, collagen breaks down near the bone, and the crust holds its texture. Two-zone grilling isn’t optional here; it’s the structure the whole recipe runs on. Once the wings hit 165°F internal, Kinder’s Buttery Buffalo Sauce goes on in two coats, each one brushed over live heat and given time to caramelize against the grates. What comes off is a lacquered wing, garlic depth set into the crust, tangy buffalo heat locked into a sticky glaze on the outside.
The ingredient list is short on purpose. Kinder’s Woodfired Garlic Seasoning handles the savory base, roasted garlic, smoke, and a clean seasoning blend that builds flavor directly into the skin before the cook begins. Kinder’s Buttery Buffalo Sauce closes it out: tangy and buttery with moderate heat that coats every crispy edge and locks into a glossy finish against the grill. Two products doing real, specific work on a minimal list.
This serves 6. Active cooking runs around 45 minutes, 15 minutes of prep, the grill handles the rest. It holds up for a weeknight with some planning, and it doesn’t need modification for game day or a backyard cookout.
One non-negotiable: dry the wings first. Paper towels, full surface coverage. Dry skin seasons better, crisps faster, and chars clean instead of steaming. That single step is the difference between decent wings and the kind people keep reaching for.
Flavor First.
Sauced & Seasoned Grilled Chicken Wings
Ingredients
Equipment
Method
- Pat wings completely dry with paper towels. Toss in a large bowl with olive oil and Kinder’s Woodfired Garlic Seasoning until evenly coated. Cover and refrigerate 15 minutes. Bring to room temperature before cooking.
- Preheat grill for a medium-high direct heat cooking area (400-450 degrees F) and a separate indirect heat area with no direct flame.
- Place wings over direct heat. Cook 10-15 minutes total, flipping every 3-5 minutes, until the skin starts to brown, crisp, and char in spots.
- Move wings to indirect heat. Close the grill and cook 15-20 more minutes, or until the internal temperature reaches 165 degrees F.
- Baste wings with Kinder’s Buttery Buffalo Sauce. Close the grill and cook 2-3 more minutes. Apply a second coat of sauce and continue cooking 1-2 more minutes until sauce is caramelized and sticky. Internal temperature should read at least 170 degrees F before pulling.
- Remove wings, let rest 10-15 minutes, then serve with extra Kinder’s Buttery Buffalo Sauce on the side for dipping.
Nutrition
Notes
- Dry the wings: The drier the skin before seasoning, the crispier it gets on the grill. Paper towels are your best prep tool.
- Two-zone grilling: Direct heat builds the char and crisps the skin; indirect heat cooks the wings through without burning. Never skip the indirect phase.
- Double baste for the glaze: One coat of sauce just flavors the wings. Two coats — each given a minute to caramelize — creates that iconic lacquered, sticky finish.
- Rest before serving: 10-15 minutes of rest lets the juices redistribute and the sauce set on the skin.
- Oven option: Bake seasoned wings on a wire rack at 425 degrees F for 40-45 minutes, then brush with Kinder’s Buttery Buffalo Sauce and broil for 3-4 minutes to caramelize.
- Serve with extra Kinder’s Buttery Buffalo Sauce in a ramekin alongside celery and carrot sticks and a classic blue cheese or ranch dip. Pile onto a sheet pan lined with parchment for easy family-style serving at the table — minimal cleanup and maximum presentation. These wings pair perfectly with a cold, creamy coleslaw and corn on the cob for a full backyard cookout plate.
- Store: Refrigerate in an airtight container for up to 3 days. Reheat: Arrange on a wire rack over a sheet pan and reheat at 400 degrees F for 10-12 minutes to re-crisp the skin. Brush with a little extra Kinder’s Buttery Buffalo Sauce right before serving. Freeze: Cooked wings freeze well for up to 2 months. Thaw overnight and reheat as above.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What temperature should the wings reach before saucing?
Internal temp needs to hit at least 165°F before the first coat of sauce. After the double baste, pull them at 170°F, the extra margin is standard with bone-in wings because connective tissue near the bone stays dense and benefits from the additional heat.
Can I marinate the wings overnight?
Yes. Toss with olive oil and Kinder’s Woodfired Garlic Seasoning, cover, and refrigerate up to 12 hours. Pull them 30 minutes before grilling so they don’t go on cold.
How do I reduce the heat from the sauce?
Kinder’s Buttery Buffalo Sauce runs moderate, tangy with a manageable kick. To dial it back, mix it 50/50 with melted unsalted butter before basting. Cuts the heat and adds extra richness to the glaze.
Do drums and flats cook at the same rate?
Close, but not identical. Drums are thicker and may need an extra minute on the indirect side. Check drums first with your thermometer, they’ll lag flats by a minute or two.
Can I make these on a charcoal grill?
Yes. Bank the coals to one side for direct heat, leave the other side empty for indirect. The technique is the same, same temps, same time ranges. Charcoal adds extra smoke character to the skin, which works well with Kinder’s Woodfired Garlic Seasoning.
More like this: Grilling Recipes · Game Day Recipes · Appetizer & Dip Recipes · Chicken Recipes · Kinder’s Recipes
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