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Grilled Buffalo Wings with a Twist

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Course Main Course, Outdoor Dining, Side Dish
Cuisine American


  • Kamado Grill
  • Gallon Ziplock bag


  • 12 - 24 chicken wings Rule of thumb: approx. 6 wing segments per person
  • ¾ cup buttermilk ranch dressing
  • ¾ cup red hot sauce
  • cup potato flakes aka fake mashed potatoes


  • Put wings in a gallon ziploc bag
  • Add dressing and hot sauce
  • Marinade 6 - 24 hours
  • Kamado grill - heat soaked** at 300-325 raised direct cooking
  • Take the marinated wings out and set on a cooling rack allowing the clumped on marinade to drip off.
  • Toss the wings in ½-2/3 of a cup of potato flakes (from fake mashed potatoes) and then go to your raised direct surface.
  • I cook for 50 min to an hour turning sparingly but mostly re-arranging to compensate for hot spots.
  • The skin gets crispy and the potato flakes add an amazing crispy crunch.
  • Now just sit back and watch then disappear. Who would have thought that adding potato flakes just prior to putting the Buffalo wings on the grill would leave such a crispy exterior?
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