Buffalo Style Grilled Chicken Drumsticks – Large, Fleshy & Coated in Fiery Butter

There’s nothing quite like the bold, fiery punch of buffalo sauce paired with the rich, juicy meat of chicken drumsticks. These Buffalo Style Grilled Chicken Drumsticks deliver all that classic wing flavor in a larger, more satisfying package. The tangy, buttery heat coats every inch of the drumstick, creating a sticky, finger-licking glaze that’s pure comfort food bliss .

This recipe is a game-changer for game day or any casual gathering. We’re using drumsticks because they’re budget-friendly, incredibly forgiving on the grill, and stay wonderfully moist thanks to their higher fat content . The two-zone grilling method ensures perfectly cooked meat with crispy skin, while the buffalo butter sauce adds that signature tangy heat. Whether you’re using a charcoal grill for authentic smoky flavor or a gas grill, this easy recipe will make you the star of any cookout.

Step-by-Step Instructions

1. Make the Fiery Buffalo Butter Sauce: In a small saucepan over medium heat, melt the butter. Add the Frank’s RedHot sauce, honey (if using), minced garlic, and Worcestershire sauce. Whisk until combined and heated through—about 2-3 minutes. Do not let it boil . Reserve about ¼ cup of this sauce in a separate container for basting during grilling .
2. Season the Drumsticks: Pat the chicken drumsticks completely dry with paper towels—this is essential for crispy skin. In a large bowl, combine the olive oil, salt, pepper, and garlic powder. Add the drumsticks and toss to coat evenly. For deeper flavor, cover and refrigerate for 30 minutes to 4 hours .
3. Preheat for Two-Zone Grilling: About 20 minutes before cooking, remove the chicken from the fridge. Preheat your gas or charcoal grill to medium heat, around 350-375°F. Set up your grill for two-zone cooking—direct heat on one side, indirect on the other. Clean and oil the grates .
4. Grill the Drumsticks: Place the drumsticks on the cooler, indirect heat side of the grill, skin-side up. Close the lid and cook for 15-20 minutes, turning once halfway through. This allows the chicken to cook through gently without burning .
5. Crisp and Char: Move the drumsticks to the hot, direct heat side of the grill. Cook for 8-10 minutes, turning occasionally, until the skin is crispy and charred in places .
6. Glaze and Finish: During the final 5 minutes of grilling, brush the drumsticks generously with the reserved buffalo butter sauce. Flip and brush the other side. This is when the sauce caramelizes and creates that sticky, fiery coating. Watch carefully to prevent burning . The drumsticks are done when the internal temperature in the thickest part (without touching the bone) reaches 175-185°F .
7. Toss and Serve: Remove the drumsticks from the grill. Pour the remaining buffalo butter sauce over them and toss to coat evenly. Let them rest for 5 minutes . Serve hot with blue cheese or ranch dressing and celery sticks.

Essential Grilling Tips

• Pat Them Dry: Moisture is the enemy of crispy skin. Patting the drumsticks dry before seasoning is the single most important step for getting that perfect texture .
• Two-Zone Fire is Key: Starting the drumsticks over indirect heat ensures they cook through without burning. Finishing over direct heat gives you that crispy, charred skin everyone loves .
• Reserve Your Sauce: Always set aside some of the buffalo butter sauce before it touches raw chicken for basting and tossing. This keeps your final sauce fresh, vibrant, and safe from cross-contamination .
• Don’t Skip the Rest: The 5-minute rest after grilling allows the juices to redistribute, making the meat tender and moist .

Delicious Variations to Try

• Extra Spicy Version: Add 1-2 teaspoons of cayenne pepper or a splash of extra-hot sauce to the buffalo butter sauce for a serious kick .
• Garlic Parmesan Version: After tossing in the buffalo sauce, sprinkle generously with grated Parmesan cheese and fresh parsley for a creamy, savory twist.
• Healthy Version: Use skinless drumsticks and reduce the butter to ¼ cup. The buffalo sauce still provides plenty of flavor with less fat.
• Honey Buffalo Version: Increase the honey to 2 tablespoons for a sweeter, sticky glaze that balances the heat perfectly .

Storage and Reheating Instructions

Storing Leftovers: Store leftover drumsticks in an airtight container in the refrigerator for up to 3-4 days .

Reheating Without Drying: The best way to reheat is in the oven at 350°F for 10-15 minutes or in an air fryer to recrisp the skin. Avoid the microwave, which will make the skin rubbery .

Frequently Asked Questions (FAQ)

How long does it take to grill chicken drumsticks?

At medium heat (350-375°F), chicken drumsticks typically take about 30-35 minutes total. This includes 15-20 minutes over indirect heat to cook through, followed by 8-10 minutes over direct heat to crisp the skin .

How do I get crispy skin on grilled drumsticks?

The key is to pat the chicken completely dry before seasoning and to start cooking over indirect heat to render the fat slowly . Finishing over direct heat crisps the skin beautifully.

Can I use chicken wings instead of drumsticks?

Yes, chicken wings work great with this recipe. They will cook faster—about 20-25 minutes total. Watch carefully and adjust the cooking time accordingly .

Can I make this recipe on a gas grill?

Absolutely! The two-zone method works perfectly on a gas grill. Preheat to medium heat, then turn off one burner to create the indirect heat zone. Follow the same instructions .

What makes this buffalo sauce different?

This sauce is a classic buffalo sauce with a buttery base that helps the heat cling to the chicken while adding a rich, velvety texture . The garlic and Worcestershire sauce add extra depth.