Buffalo wings are an American favorite—ideal for game day, parties, or whenever you want something spicy and satisfying. These Blackstone Buffalo Wings adapt the classic technique to a flat-top griddle, producing exceptionally crispy skin and rich Buffalo flavor. With a few clear steps and the right seasoning, you can make wings that are crunchy on the outside, juicy inside, and coated in tangy, spicy Buffalo sauce.
Blackstone Buffalo Wings
Cooking wings on a Blackstone griddle gives you direct contact with a hot, even surface so the skin crisps up beautifully without the mess of deep frying. The griddle’s surface allows you to manage heat and oil easily, producing a deeply browned exterior and tender meat. This recipe uses a versatile all-purpose rub to boost flavor, then finishes the wings in classic Buffalo sauce for the right balance of heat and tang.
You can scale the spice level to suit your guests: choose a mild, medium, or hot Buffalo sauce and adjust how much sauce you toss the wings in. The method focuses on drying the skin, seasoning, and careful griddle-cooking to achieve consistent results every time.
Why You’ll Love This Dish
- Crispy Texture: The flat-top griddle creates direct contact with the skin for a satisfyingly crisp finish.
- Balanced Flavor: A bold, tangy Buffalo sauce layered over seasoned wings gives spice and acidity in one bite.
- Simple Preparation: Minimal steps make this approach approachable for cooks of all skill levels.
- Great for Groups: Easy to scale and ideal for serving at gatherings or on game days.
- Customizable Heat: Use your favorite Buffalo sauce to control the spice level.
Try our original Crispy Blackstone Wings!
Recipe Shopping List
Here’s a straightforward shopping list for these Blackstone Buffalo Wings. Quantities and exact measurements are shown in the recipe card below, but this list covers the essentials so you can check your pantry before you start.
- Chicken wings (drumettes and flats)
- Salt
- Pepper
- Garlic powder
- OWYD Everything Rub (or your preferred all-purpose rub)
- High-temperature cooking oil (neutral oil such as canola, avocado, or peanut)
- Buffalo sauce (your choice of heat level)
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How to Make This Recipe
This is a concise overview of the process so you know what to expect. Follow the detailed recipe card below while you cook to ensure correct timing and quantities.
- Dry the wings: Thoroughly pat the wings dry and refrigerate them uncovered for several hours or overnight to help the skin dry for extra crispiness.
- Preheat the griddle: Heat your Blackstone or flat-top griddle to medium so it’s hot but not smoking.
- Season the wings: Toss wings with a few tablespoons of high-temp oil and seasonings—salt, pepper, garlic powder, and your favorite rub.
- Cook on the griddle: Arrange wings in a single layer, turning occasionally and adding small drizzles of oil as needed until skins are deeply browned and internal temperature reaches at least 165°F.
- Toss in Buffalo sauce: Transfer cooked wings to a bowl, add warm Buffalo sauce, toss to coat, and serve immediately with your favorite dips.
Try with our Cholula Buffalo Sauce for a bright, peppery finish.
Recipe FAQ
Store leftover wings in an airtight container in the refrigerator for up to three days. For best texture, keep the sauce separate and recoat after reheating if possible.
Reheat wings in a preheated oven or air fryer at 375°F for 10–15 minutes, or until heated through and the skin becomes crisp again. An air fryer is particularly effective for restoring crunch without drying the meat.
Yes. Season the wings and refrigerate them uncovered overnight to dry the skin—this helps achieve better crisping. It’s best to cook them just before serving rather than fully cooking and reheating.
Adjust heat by choosing mild, medium, or hot Buffalo sauce. Substitute the recommended rub with any all-purpose seasoning you prefer. For a sweeter finish, stir a little honey into the Buffalo sauce before tossing the wings.
Try our Smoked and Fried Wings for another texture and flavor profile.
Serve This With
- Smoked mac and cheese—rich and creamy sides pair well with spicy wings.
- Homemade bleu cheese dressing—cool and tangy, ideal for dipping.
- Caesar salad—a crisp green side to balance heat and richness.
More Chicken Wings!
- Traeger Smoked and Fried Chicken Wings
- Traeger Chicken Wings Recipe
- Traeger Chicken Wings with Spicy Miso
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Blackstone Buffalo Wings
These wings are cooked right on the Blackstone griddle for a crisp, golden skin and tender interior. Tossed in a bright, spicy Buffalo sauce, they make a perfect appetizer or main for gatherings. Follow the steps for drying, seasoning, cooking, and saucing to ensure consistent, delicious results every time.
5 minutes (plus drying time)
30 minutes
35 minutes (plus drying time)
Ingredients
- 2 pounds chicken wings
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- 1 tablespoon OWYD Everything Rub (or your preferred all-purpose rub)
- ¼ to ½ cup high-temp cooking oil (for tossing and drizzling)
- 1 cup Buffalo sauce (mild, medium, or hot, to taste)
Instructions
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Pat the wings very dry with paper towels. Arrange them on a wire rack set over a baking sheet and sprinkle with 1 teaspoon salt. Refrigerate uncovered for several hours or overnight to dry the skin—this step yields a much crispier result.
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Preheat your Blackstone or other flat-top griddle to medium heat. While the griddle warms, toss the wings with 2–3 tablespoons of high-temp oil, the pepper, garlic powder, and the Everything Rub or your favorite seasoning blend.
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Place the wings in a single layer on the hot griddle. Cook, turning occasionally and adding small drizzles of oil to help the skin brown evenly. Monitor closely so the skin caramelizes without burning.
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Cook until the internal temperature reaches at least 165°F and the skin is crisp to your liking. Depending on wing size and heat, this usually takes about 25–30 minutes on the griddle.
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Move the wings to a large bowl and pour the Buffalo sauce over them. Toss gently to coat evenly, then serve immediately with celery sticks and bleu cheese or ranch dressing if desired.
Notes
Note: Skipping the drying phase will make the skin less crispy. If you prefer less sauce on the wings, serve extra sauce on the side so guests can dip to taste.
Nutrition Information:
Yield: 6
Amount Per Serving:
Calories: 343
Total Fat: 31g
Saturated Fat: 6g
Trans Fat: 0.2g
Unsaturated Fat: 23g
Cholesterol: 63mg
Sodium: 1674mg
Carbohydrates: 0.3g
Fiber: 0.1g
Sugar: 0.01g
Protein: 15g
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