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3-Ingredient Buffalo Grilled Chicken Wings

3-Ingredient Buffalo Grilled Chicken Wings

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

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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 matsked vegetabilisk olja
1 tesked kosher salt, plus mer
1/2 teaspoons freshly ground black pepper, plus more
60ml (1/2 stick) unsalted butter
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.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.