Nebraska-Style Grilled Buffalo Wings

Introduction

Buffalo wings just got an upgrade. These Nebraska-style Grilled Buffalo Wings are fired up on the Arteflame grill, locking in flavor with a 1,000°F center sear and finished to perfection on the steel flat top cooktop. Our special Nebraska buffalo sauce adds the perfect tangy heat, and the process is juicy, crispy bliss from start to finish. Say goodbye to soggy wings—these are grilled, never fried, and absolutely unforgettable.

Ingredients

• 3 lbs chicken wings (drumettes and flats)
• 2 tbsp baking powder (aluminum-free)
• 1 tsp kosher salt
• 1/2 tsp garlic powder
• 4 tbsp unsalted butter (melted)
• 1/2 cup hot sauce (use a favorite like Frank’s RedHot)
• 1 tbsp white vinegar
• 1 tsp smoked paprika
• 1 tsp brown sugar
• Chopped parsley or celery leaves for garnish (optional)

Instructions

Step 1: Fire up the Arteflame grill

1. Soak three paper napkins with vegetable oil.
2. Place the napkins inside the grill base.
3. Stack firewood over the napkins and light the paper.
4. Allow 20 minutes for the grill to heat up.

Step 2: Prep the wings

1. Pat the wings dry with paper towels to remove moisture.
2. In a large bowl, toss the wings with baking powder, salt, and garlic powder. This helps them crisp up on the grill.

Step 3: Sear the wings

1. Place the chicken wings on the center grill grate directly over the 1,000°F heat.
2. Sear for 1–2 minutes per side, turning to develop a golden brown crust.

Step 4: Finish on the flat griddle

1. Move the seared wings to the flat top griddle closer to the outer zone for indirect, even heat cooking.
2. Rotate occasionally and cook until the internal temperature reaches 160°F (they’ll rise to 175°F post-grill).
3. This process takes 20–25 minutes depending on wing size.

Step 5: Make the Nebraska-style buffalo sauce

1. On the flat top griddle, melt butter in a small area.
2. Add hot sauce, vinegar, smoked paprika, and brown sugar.
3. Stir with a spatula to combine and gently bubble for 1–2 minutes.

Step 6: Toss and serve

1. Transfer cooked wings to a large metal mixing bowl.
2. Pour the sauce over and toss to coat evenly.
3. Garnish with chopped parsley or celery leaves.

Tips

• Remove the wings from the grill when the internal temperature hits 160°F. They'll rise to a perfect 175°F as they rest.
• Use butter, not oil, for a richer flavor throughout the cook.
• Use the hot zone of the flat top griddle for caramelizing the sauce if needed.
• Let the wings rest 5 minutes before tossing in sauce so the skin stays crisp.

Variations

1. Honey Chipotle Wings: Add 2 tbsp honey and diced chipotles in adobo to the buffalo sauce for a sweet and smoky twist.
2. Garlic Parmesan Wings: Replace hot sauce with melted butter, minced garlic, and fresh grated parmesan for a savory, cheesy version.
3. Lemon Pepper Wings: Toss wings with lemon zest and cracked pepper post-grill instead of buffalo sauce.
4. Asian Sticky Wings: Mix hoisin, soy sauce, ginger, and sriracha for a sticky, glazed finish after grilling.
5. Maple Sriracha Wings: Add 2 tbsp maple syrup and a bit more sriracha to your buffalo sauce for a sweet-heat combo.

Best pairings

• Crispy grilled potato wedges cooked on the flat top griddle
• Grilled corn with butter and smoked paprika
• Blue cheese or ranch dip
• Chilled American lagers or a wheat beer

Conclusion

Nothing compares to Nebraska-style buffalo wings hot off the Arteflame grill. Perfectly crispy, mega juicy, and bursting with flavor thanks to the high-heat sear and buttery buffalo sauce. Impress friends and family with an unforgettable grilled wing experience—no fryer required.