Grilled Buffalo Board

Makes 8 Servings

  • Total Time: 15-20

When it’s game time, it’s Buffalo wing time. And there’s nothing stopping us from grilling—in a backyard, a parking lot or wherever fandom takes us.

In the spirit of charcuterie boards everywhere, here’s a Thursday night menu to please meat lovers and vegetarians alike. We’ve got cauliflower, we’ve got bread cheese (a.k.a. Halloumi-style or grill-able cheese), and we’ve got wings. Not to mention a lean and mean yogurt dip. Let the homegating begin!



Grilled Buffalo:

1 cup plain Greek yogurt (fat level of choice)

1 cup Buffalo-style hot sauce

1.5 pounds chicken “wing” and “drummet” segments

8 ounces cauliflower, cut into large (approximately 1.5-inch) florets

8 oounces bread cheese, cut into 1.5-inch cubes


Blue Cheese Yogurt Dip:

1/2 cup plain Greek yogurt (fat level of choice)

1/2 cup crumbled blue cheese

Juice of 1 lemon

1/4 teaspoon salt

1/4 teaspoon pepper


Greek Yogurt Ranch Dip:

1/2 cup plain Greek yogurt (fat level of choice)

2 teaspoons dried parsley

1/4 teaspoons garlic powder

1/4 teaspoons onion powder

1/4 teaspoons dried dill

2 teaspoons fresh chives, finely diced

Juice of 1 small lemon

1/4 teaspoons salt

1/4 teaspoons pepper


Buffalo Board Garnishes:

Carrot sticks, celery sticks, pickles, olives, radishes, cucumbers, sugar snap peas


  1. To make the marinade, combine Greek Yogurt and hot sauce in a large bowl and stir until smooth.
  2. Place chicken wings in a resealable bag and pour half of the hot sauce mixture over them. Seal bag and squeeze until completely coated.
  3. Place cauliflower and bread cheese in a second resealablebag. Pour remaining sauce mixture into bag and gently squeeze to distribute.
  4. Place both bags in the refrigerator and marinate for at least 1 hour or up to 24 hours.
  5. To make the Blue Cheese Yogurt Dip, combine yogurt, blue cheese and lemon juice, salt and pepper in a small bowl and stir to combine. Use the back of a spoon to smash some of the blue cheese crumbles and blend them into the dip.
  6. To make the Greek Yogurt Ranch Dip, combine yogurt, dried spices, fresh chives, lemon juice, salt and pepper in another small bowl and stir until smooth.
  7. To cook the chicken wings, prepare a gas or charcoal grill to provide indirect heat — with one half of the grill set to the highest setting and the other half of the grill turned off. Heat grill to 450 degrees F. Clean grill and lightly oil grill grates.
    • Once the grill is hot, place the chicken wings on the side of the grill opposite the heat source. They will cook first from the indirect heat in the grill. Close the grill lid and cook the wings for 7 minutes.
    • Flip the wings, close the grill lid and cook for 7 more minutes.
    • After 14 minutes of indirect heat, the wings should be cooked through, registering an internal temperature of 165 degrees F on a meat thermometer.
    • To give the wings a crispy, charred exterior, move them over the direct heat and grill for about 2 minutes per side or until as charred to your liking. If desired, sprinkle with additional hot sauce before serving.
  8. To cook the cheese and cauliflower, arrange each piece on a hot, oiled grill directly over the heat source. Grill for approximately 10-15 minutes, turning occasionally, until the cauliflower pieces are lightly charred on the outside and the cheese cubes are golden and crispy. If desired, sprinkle with additional hot sauce before serving.
  9. To arrange Buffalo Board, place Blue Cheese Yogurt Dip and Greek Yogurt Ranch Dip in bowls on a large serving platter. Arrange buffalo chicken wings, cheese cubes and cauliflower on the platter and tuck celery sticks, carrots, radishes, cucumbers and other garnishes onto the platter as desired. Serve immediately.