Start by heating your grill to medium-high. This temperature is key to achieving that beautiful crisp on your wings without burning them. While the grill is heating, grab your wings and season them with kosher salt and black pepper. This will enhance the natural flavor of the chicken while allowing the buffalo sauce to shine.

Next, you’ll want to oil the grill grates to prevent your wings from sticking. To do this, take a wad of paper towels, dip it into vegetable oil, and carefully rub it over the grill grate. This not only prevents sticking but also helps to create that nice sear we’re looking for.

Place the seasoned wings on the grill and cover it. Cook them for about 20 minutes, turning them occasionally. You want your wings to become golden brown and crispy. Keep your eyes peeled for any flare-ups; if they happen, move the wings to a cooler part of the grill or reduce the heat slightly. The goal is a lovely, even golden-brown finish without those grill marks.

While those wings are sizzling away, it’s time to whip up your buffalo sauce. In a microwave-safe bowl, mix the butter and minced garlic. Microwave this mixture for about a minute until the butter melts completely. Stir in the hot sauce, salt, onion powder, chili powder, sugar, and Worcestershire sauce. The combination here is fantastic, giving you that heat along with depth of flavor. Set the sauce aside while the wings finish cooking.

Once the wings are fully cooked, dip each one into the prepared buffalo sauce. Make sure they’re well coated but also don’t drown them. For a different twist, you might serve the wings plain with the sauce on the side if you have guests who enjoy more control over their spice level. Serve hot, and watch them disappear!