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Mega Wings! Buffalo Style Grilled Chicken Wings

Grilled Chicken Wings Serious Buffalo-Style

This recipe is but one delicious way to get the wing job done. You can do the prep work ahead of time and just reheat the wings on your grill before tossing them with the sauce. Then all you need is the dip and sliced veggies (and napkins).


  • 1 Multi Grill Basket
  • chicken wings (4 lb., 1.8 kg), 3 piece wings with tip attached
  • ½ cup, 125 mL Creole Cajun Spice
  • Basting Sauce
  • 1 tbsp., 15 mL butter
  • 1 medium white onion, finely diced
  • 2 cloves garlic, minced
  • 1 Scotch Bonnet or Habanero pepper, seeded and minced (optional)
  • 1 jar, 237 mL Buffalo Style Injector Sauce
  • ½ cup, 125 mL honey
  • ½ cup, 125 mL cold butter, diced
  • 2 green onions, thinly sliced
  • 1 tbsp., 15 mL fresh cilantro, chopped
  • to taste, salt and coarsely ground black pepper
  • Serious Blue Cheese Dip
  • 1 cup, 250 mL mayonnaise
  • 1 cup, 250 mL sour cream
  • 2 tbsp., 30 mL lemon juice
  • 1 cup, 250 mL crumbled blue cheese
  • 2 tsp., 10 mL Worcestershire sauce
  • 2 green onions, finely chopped
  • to taste, salt and coarsely ground pepper


Rinse the wings in cold water and pat dry with a paper towel. Place in a large bowl and add the Creole Cajun Spice. Rub the seasoning into the meat, ensuring the wings are coated evenly. Tuck the tip of each wing in behind the drumette ends to form wings into triangles. Cover and refrigerate for 2 hours.

Meanwhile, prepare the sauce. Heat the butter in a medium saucepan over medium heat. Sauté the onions, garlic, and hot pepper for 3 to 5 minutes until fragrant and tender. Stir in the Buffalo Style Injector Sauce and honey and bring to a boil. Reduce heat to low and simmer for 5 minutes stirring occasionally. Remove from heat and stir in cold butter until incorporated. Season with salt and coarsely ground black pepper to taste, cover and set aside.

Preheat the grill to medium heat.

Place wings in a Multi Grill Basket according to manufacturers’ instructions. Grill wings for about 20-25 minutes, turning the basket frequently, until wings are fully cooked, golden brown and crisp. Frequently baste wings directly in the basket with the sauce during the last 5-8 minutes of cooking time, reserving about ¼ of the sauce.

Remove wings from the grill, remove from the basket, and toss with reserved sauce in a large bowl. Add chopped cilantro, sliced green onion, and season with salt and coarse ground black pepper to taste and toss to evenly coat.

For the Serious Blue Cheese Dip, whisk together the mayonnaise, sour cream, and lemon juice in a large bowl. Stir in the blue cheese, Worcestershire sauce, salt, and green onions. Season to taste with salt and coarsely ground black pepper. Transfer to a sealable container, cover, and refrigerate until needed. Will keep for up to a week refrigerated. Makes about 3 cups

Serve immediately with serious Blue Cheese Dip, celery, and carrot sticks.


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