PARTNER CONTENT WITH
words by STEPHANIE CAIN
illustrations by AMANDA LANZONE
When Justin Rowland gears up to watch his favorite football team, his first thought isn’t the score — it’s the grill.
“My favorite thing to grill are chicken wings,” says Rowland, the grilling pro and creator behind Grub with Jus. “With chicken wings, it’s all about that perfect balance: juicy on the inside, crispy on the outside.”
Rowland has spent more than a decade mastering wings with every sauce and marinade imaginable. He knows exactly what it takes to make them, as he puts it, “fire.”
His trick?
“Smoke ‘em — then pair them with a glass of Barefoot Pinot Grigio.”
“If you love the combo of smoky, spicy, and creamy, then these smoked Buffalo wings with a blue cheese crumble are going to hit every note,” Rowland says. “Pair them with Barefoot Pinot Grigio — its crisp and citrusy profile cuts right through the richness and heat.”
Rowland prefers smoking the wings to infuse flavor into the chicken beyond the sauce. His go-to wood chip blend? Cherry, mesquite, hickory and peach. He sets up a two-zone fire: one side with charcoal and wood chips and the other side for indirect heat. He starts the wings on the indirect side at 100 degrees so that the chicken can absorb the flavors of the charcoal and hot wood chips without overcooking into a rubbery state.
Smoke for about 15 to 20 minutes until the wings begin to brown, then finish them over the charcoal for that perfect char.
And don’t forget about the Buffalo sauce. “You have to smoke the sauce too,” Rowland says. “Brush it on while the wings cook, so the flavor really locks in.”
Finally, to finish it off, pour yourself a glass of Barefoot Pinot Grigio.
This article is sponsored by BAREFOOT.
Smoked Buffalo Wings with a Blue Cheese Sprinkle
Ingredients
For the wings:
2–3 lbs of chicken wings (split and tips removed)
2 tbsp olive oil
1 tbsp seasoned salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
½ tsp chili powder
½ tsp lemon pepper
1 tsp Italian seasoning
½ cup liquid garlic & herb marinade
For the smoke:
Charcoal (enough for a two-zone fire)
Hickory wood chips (soaked for 30 minutes)
For the Buffalo sauce:
1 cup Buffalo wing sauce
3 tbsp butter
For the garnish:
½ cup blue cheese crumbles
Blue cheese or ranch dressing (for dipping)
Optional: chopped parsley
Directions
Prep the Wings
Season & Marinate: Start by patting your wings dry with paper towels — this helps the seasoning stick and gives you that crisp finish later.
In a large bowl, drizzle the wings with olive oil. Add seasoned salt, black pepper, garlic powder, onion powder, chili powder, lemon pepper, and Italian seasoning. Toss to coat evenly.
Pour in the garlic & herb marinade, mix again, and cover. Let the wings marinate for at least 2 hours in the fridge (overnight if you’ve got time). The longer they sit, the more flavor you’ll pull through the smoke.
Set Up the Grill
Start by building a two-zone fire. Fire up your charcoal until it’s glowing and ashed over. Dump the hot coals on one side of your grill — this gives you a direct heat side (over the coals) and an indirect heat side (opposite the coals).
Toss a handful of soaked hickory wood chips directly on top of the hot coals for that signature smoke flavor.
Then set your temperature control. Close the lid and let your grill stabilize around 275–300°F. You want that steady, gentle smoke rolling before you add the wings.
Make the Buffalo Sauce
In a small pan over medium heat, melt the butter. Add in the Buffalo sauce and stir until it’s smooth and slightly thinned out. You can also add minced garlic and other flavor enhancers, if you’d like.
Call out: The butter mellows the heat and helps the sauce caramelize on the wings instead of sliding off.
Smoke the Wings
Add the wings to the grill. Place your marinated wings on the indirect side of the grill (the side without the coals). Close the lid and let them smoke for about 20 minutes. During this time, open up every 10 minutes to brush them with the leftover marinade. That keeps them juicy and layers on the flavor.
After they’ve taken on the smoke, move the wings directly over the coals to get that perfect char and crispy skin. Flip them every minute or so until the internal temperature hits 175°F and they’ve got a nice golden crust with a little smoke char.
Sauce ‘Em Up
Brush the wings with your Buffalo sauce on both sides and set them back on the grill for a quick 2 to 3 minute char per side. This step locks in that sticky, smoky glaze.
Finish & Serve
Pull the wings off the grill and hit them with a sprinkle of blue cheese crumbles while they’re still hot. That way it melts just slightly into the sauce.
Serve them up with a side of blue cheese or ranch dressing, sprinkle with fresh parsley, and pour yourself a glass of Barefoot Pinot Grigio to balance out the heat.
Smoked Buffalo Wings Meet Barefoot Pinot Grigio — A Winning Combo for Game Day
Rowland uses a classic mild Buffalo sauce and elevates it with garlic and butter, then finishes his wings with crumbles of blue cheese — a perfect pairing for a glass of Pinot Grigio. The wine’s bright acidity balances the tang of the blue cheese, while notes of green apple, citrus, and a hint of white peach echo the sauce’s flavors. For an extra flavor boost, serve the wings with blue cheese dipping sauce.
“I am a big wine drinker, especially white wine with wings,” Rowland says, adding that he is drawn to the Pinot Grigio pairing with his smoky wings, thanks to a special person in his life: “My grandma is always drinking white wine!”
If you want to do a wine tasting with your wings pairing, Rowland recommends two other Barefoot Wines as equally delicious pairings. Both the Barefoot Moscato and Barefoot Sauvignon Blanc complement the dish. The Moscato adds sweetness to temper the heat and the Sauvignon Blanc offers crisp acidity.
With easy pairings and a straightforward cooking method, Rowland considers this a reliable recipe for success that’s sure to impress your family and friends on game day.
“This is the easiest way to grill chicken,” Rowland says. “The char from the grill helps lock in the juices for enhanced flavor— then all you need is a glass of wine.”
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SOME CALLOUTS FROM ROWLAND FOR THE RECIPE:
Know your grill. Cooking times can vary depending on size. Rowland uses a smaller, kettle-style grill, but larger setups may require extra cooking time.
Slow and low is the trick for juicy wings with a crispy skin. Wings are done when they hit 165 degrees on a meat thermometer.
Hickory wood chips are the easiest to find and a great choice if you’re sticking to just one type — most grocery stores carry them.
To best integrate the smoky flavors, brush the sauce on the wings while they are cooking. Tossing the wings in the sauce after grilling will mute the smoky notes.
When kickoff begins, drop these smoked wings on the table. Crumble the blue cheese and parsley on the dish table-side, and be sure to put a bottle of Barefoot Wines Pinot Grigio on ice. You’ll need that for quick refills without missing a play.
Your guests will be raving about the wine and the wings all game long — because great pairings make every play taste better.
Buffalo Sauce and Pinot Grigio: A Game Day Upgrade
Don’t skip the two-zone fire setup — it keeps your wings tender inside and crisp outside.
SOME CALLOUTS FROM ROWLAND FOR THE RECIPE:
Slow and low is the trick for juicy wings with a crispy skin. Wings are done when they hit 165 degrees on a meat thermometer.
Know your grill. Cooking times can vary depending on size. Rowland uses a smaller, kettle-style grill, but larger setups may require extra cooking time.
Hickory wood chips are the easiest to find and a great choice if you’re sticking to just one type — most grocery stores carry them.
To best integrate the smoky flavors, brush the sauce on the wings while they are cooking. Tossing the wings in the sauce after grilling will mute the smoky notes.