3-Ingredient Buffalo Grilled Chicken Wings

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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These buffalo grilled chicken wings offer a healthier, diabetes-friendly take on the classic American snack. By grilling the wings instead of deep-frying them, you achieve a beautifully crisp skin and charred flavour without the excess saturated fat. The simple glaze, made from melted butter and tangy hot sauce, provides a punchy, savoury kick that perfectly complements the succulent poultry. They are an ideal choice for anyone looking for a low-carbohydrate option that does not compromise on traditional heat.

Perfect for a weekend barbecue or a simple midweek treat, this recipe focuses on high-quality protein and bold seasoning. The wings are easy to prepare and cook quickly, making them a reliable favourite for family gatherings or game nights. Serve them alongside crunchy celery sticks and a cooling dip for a balanced, satisfying plate that fits comfortably into a calorie-conscious or heart-healthy meal plan.

Ingredients for 3-Ingredient Buffalo Grilled Chicken Wings

900g chicken wings (flats and drumettes attached or separated)
1 cucchiaio di olio vegetale
1 cucchiaino di sale kosher, più altro
1/2 cucchiaini di pepe nero macinato fresco, più altro
60ml (1/2 panetto) di burro non salato
80ml hot sauce, such as Frank’s

How to make 3-Ingredient Buffalo Grilled Chicken Wings

Pat wings very dry with paper towels. Toss wings, oil, 1 teaspoon salt, and 1/2 teaspoons pepper in a large bowl to coat.

Melt butter in a small pot over medium-high heat. Remove from heat, stir in hot sauce, and set aside in a warm place.

Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, and brushing with about 60ml hot sauce mixture during last minute of cooking, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 74°C, and skin is crisp and lightly charred, 5–10 minutes.

Pour remaining sauce into a large bowl, add grilled wings, and toss to coat. Season with salt and pepper and serve immediately.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.