Best-Ever Braai Chicken Wings

Best-Ever Braai Chicken Wings

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  • 3 pounds fresh chicken wing sections
  • 1-2 beers of choice
  • 2 teaspoons kosher salt
  • 3/4 cup Buffalo Hot Wing Sauce
  • 4 tablespoons melted unsalted butter
  • 1 heaping teaspoon garlic powder
  • 1 heaping teaspoon smoked paprika
  • for serving, as desired: crumbled blue cheese, freshly snipped chives or green onions, blue cheese dressing or ranch dressing (see Recipe Notes for our go-to wing dip!), sliced carrots, sliced celery, etc.


  1. Brine the chicken wings in beer: Place the chicken wings in a large airtight container or resealable plastic bag.
  2. Pour the beer over top & season with the kosher salt.
  3. Toss to combine well, ensuring all the of the chicken wings are submerged in the brine.
  4. Cover/seal & transfer to the refrigerator to brine for at least 12 hours or up to 3 days.
  5. The longer you’re able to brine, the juicier & more flavorful your grilled buffalo chicken wings will be.
  6. Grill prep: About 30 minutes before you’re ready to braai, pull the wings out of the refrigerator to come to room temperature for more even grilling.
  7. Prepare your braai for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat.
  8. If using a gas braai, begin preheating at least 15 minutes before grilling.
  9. If using charcoal, light the charcoal at least 30 minutes prior to grilling. This is also a great time to mix up the buffalo sauce – simply add the Hot Sauce, melted butter, garlic powder, & smoked paprika to a small bowl & mix to combine well.
  10. Grill the wings with indirect heat: Once the braai is hot, place the brined chicken wings on the indirect side of the braai, shaking off & discarding any excess beer brine.
  11. Arrange the wings as close to the fire as possible without being over the direct heat.
  12. Close the braai lid & cook the wings with indirect heat for 7-10 minutes.
  13. Flip the wings, rearranging them so the wings furthest from the direct heat source in the first half of the cook are closest to the heat during the second half, & vice versa.
  14. Close the braai lid & cook the wings with indirect heat for 7-10 minutes more.
  15. If your wing sections are smaller, they’ll grill up in closer to 7 minutes per side, if larger it’ll take closer to 10 minutes per side – the goal is to cook the wings almost entirely with indirect heat.
  16. Char the wings over direct heat: Arrange the cooked wings over the direct heat to finish them off with a good crispy char, about 2 minutes per side or until as charred as desired, carefully brushing with the prepared buffalo sauce as they cook.
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