Sauced & Seasoned Grilled Chicken Wings

Grilled chicken wings seasoned with Kinder's Woodfired Garlic and double-basted in Buttery Buffalo Sauce. Crispy skin, sticky caramelized glaze.

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6 servings

Course: Appetizers & Snacks

Cuisine: American

Occasion: Backyard Cookout, Game Day, Meal Prep, Summer Grilling

3 lb party chicken wings drums and flats
2-3 tbsp Kinder's Woodfired Garlic Seasoning No Kinder’s? Use instead: 1 tsp roasted garlic powder, 1/2 tsp smoked paprika, 1/2 tsp onion powder, 1/4 tsp black pepper, 1/4 tsp kosher salt, 1/4 tsp dried parsley — combined to replicate the blend
2 tbsp olive oil
2 cup Kinder's Buttery Buffalo Sauce for basting and dipping; No Kinder’s? Use instead: 1/2 cup Frank's RedHot or similar hot sauce, 1/4 cup melted unsalted butter, 1/2 tsp garlic powder, 1 tsp white vinegar, pinch of salt -- whisk together — combined to replicate the blend

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.

Calories: 410kcal

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.

Serving Suggestions

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.

Storage & Reheating

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.

Let us know how it was!