Photo of Grilled Buffalo wings by WW

Grilled Buffalo wings

Points® value
Total Time
35 min
15 min
20 min
Everyone’s favourite game-day appetizer takes a leaner approach here. The wings are skinned, grilled with a flavourful dry rub, and basted with a hot sauce glaze that uses far less butter than traditional Buffalo wing recipes. The heat level is medium-spicy. For less spice, go lighter on the hot sauce; for more, add some cayenne pepper. To make skinning the wings a little easier, use paper towels to get a good grip.


Cooking spray

4 spray(s)

Uncooked skinless chicken wings with bone

1½ pound(s), separated into drumettes and flats (about 18 pieces), wing tips discarded

Chili powder

1 tsp(s)

Garlic powder

1 tsp(s)

Kosher salt

½ tsp(s)

Black pepper

½ tsp(s)

Hot pepper sauce

2½ tbsp(s)


1 tbsp(s), melted


1 tsp(s)


  1. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  2. In large bowl, add chicken. In small bowl, combine chili powder, garlic powder, salt, and black pepper. Sprinkle spice blend over chicken and toss until coated. Arrange chicken on grill. Close lid and cook, turning occasionally, until wings are almost cooked through, about 15 minutes.
  3. Meanwhile, in small bowl, combine hot sauce, butter, and honey. Brush glaze over chicken. Grill until wings are charred in spots, about 3 minutes. Turn wings over and brush with remaining glaze. Grill until wings are cooked through, about 3 minutes.
  4. Serving size: 3 pieces