New York Buffalo Chicken Wings On Arteflame Grill

Introduction

These crispy, spicy, and tangy Buffalo-style chicken wings are grilled entirely on the Arteflame grill. Sear the wings over intense heat, finish them to perfection on the flat-top griddle, and toss them in a buttery-hot sauce for that perfect kick. With the unique reverse sear method and the versatility of the Arteflame, you'll get wings that rival any New York bar—and you won’t even need a lid or oven.

Ingredients

• 2 lbs chicken wings (drumettes and flats, separated)
• 1 tsp kosher salt
• 1 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 tbsp unsalted butter (for cooking)
• 1/2 cup hot sauce (such as Frank’s RedHot)
• 2 tbsp unsalted butter (for Buffalo sauce)
• 1 tbsp apple cider vinegar
• 1/2 tsp Worcestershire sauce
• Celery sticks (for serving)
• Ranch or blue cheese dressing (for dipping)

Instructions

Step 1: Fire up the Arteflame Grill

1. Soak three paper napkins in vegetable oil.
2. Place the napkins in the center fire bowl of your Arteflame grill.
3. Stack firewood over the napkins and light the paper.
4. Allow the grill 20 minutes to reach optimal cooking temperature (1,000°F at the center).

Step 2: Prep the Chicken Wings

1. Pat the wings dry with paper towels for maximum crispiness.
2. In a large bowl, toss wings with salt, pepper, smoked paprika, garlic powder, and onion powder.

Step 3: Sear the Wings on the Center Grill Grate

1. Melt 2 tbsp butter on the flat top griddle near the center.
2. Using tongs, place the seasoned wings onto the center grill grate to sear.
3. Sear for 2-3 minutes per side, creating a flavorful crust.

Step 4: Finish on the Flat Griddle

1. Move the seared wings to the flat cooktop closer to the outer edge to finish slow-cooking.
2. Cook until internal temperature of the wings reaches 160°F.
3. Remove wings from the grill at 160°F (they will rise to 175°F as they rest).

Step 5: Make the Buffalo Sauce

1. On the flat griddle, melt 2 tbsp butter in a small corner using your spatula to create a little pool.
2. Add hot sauce, apple cider vinegar, and Worcestershire sauce into the butter and stir with spatula until fully blended.
3. Transfer the sauce to a bowl using a spoon (no need for pots or pans!).

Step 6: Toss and Serve

1. Toss the hot wings in the Buffalo sauce until fully coated.
2. Serve with celery sticks and your choice of ranch or blue cheese dressing.

Tips

• Let wings rest 5-10 minutes after grilling to allow juices to redistribute.
• Always sear first on the center grate to lock in juices.
• Use areas near the outer edges of the flat cooktop for more delicate cooking.
• Stick to butter instead of oil for super flavor-packed results.
• No cleanup? Just add more firewood and burn off the drippings.

Variations

1. Honey Garlic Wings: Toss wings in a mixture of honey, soy sauce, butter and minced garlic for a sweet twist.
2. Lemon Pepper Wings: Season wings with lemon zest, black pepper, and garlic powder. Skip the Buffalo sauce.
3. Smoky BBQ Wings: Use chipotle BBQ sauce and finish with chopped parsley.
4. Jerk-Style Wings: Rub wings with jerk seasoning and finish with lime juice before serving.
5. Asian Sticky Wings: Toss in hoisin, soy sauce, garlic, ginger, and a dash of sesame oil for an umami-packed variant.

Best Pairings

• Classic coleslaw with a vinegar kick
• Grilled corn on the cob (charred directly on the flat top)
• Ice-cold local New York Pale Ale or IPA
• Watermelon feta salad for a refreshing contrast
• Grilled potato wedges seasoned with smoked paprika

Conclusion

These Arteflame-grilled Buffalo chicken wings bring together bold New York flavors with the unbeatable sear and sizzle of open-fire grilling. Every bite is crispy, juicy, and spicy—wings that look and taste incredible without needing a single pan or oven. Master the reverse sear, and you’ll never go back!