Grilled Buffalo Chicken Wings
I have been a big fan of Buffalo chicken wings since they flew out of Buffalo. But I have only cooked them at home about 3 times and my wife actually did the deed (she is the frying queen). I just hate having to deal with the mess, and the the oil when you are done. Blech! So when I found this little doodad on line, I went for it. Works great!
3 lbs Chicken wings, tips removed, washed dried
1 12 oz. bottle of Franks Red Hot Buffalo Sauce
1 stick (1/2 cup) butter
1/4 cup Cholula Sauce
Salt and Pepper
- Put wings in a gallon ziplock bag and add entire bottle of Frank’s Wing Sauce into the bag. Marinate for at least 2 hours to 2 days, turning the bag every so often to get all the wings. Some swear that a cup of buttermilk in the marinade will make your wings juicier. Others swear adding a bottle of stout beer the Frank’s in the bag will elevate your wings to godlike status. It is entirely up to you. No one drinks buttermilk or much beer in our house. I do use beer in my chili and slow cooker ribs and buy it for that purpose.
- Preheat grill to igh temp (375 – 400) degrees. Then configure for indirect grilling.
- Arrange wings on grate and cook for ~ 7 minutes. Brush them with the Franks marinade and then turn wings over once, brush with Franks ( and discard the rest) and cook for another ~ 7 minutes. The wings should be cooked though from indirect heat in a total of ~15 minutes.
- Chick internal temp with a meat thermometer, it should read 165 degrees.
- Move the wings to the direct heat grate for ~2 minutes per side just to get a nice crispy char on the skin. Remove from grill and place in a large bowl.
- In a small sauce pan, melt the butter and whisk in the the Cholula sauce. Pour butter mix over the wings in the bowl and toss till well coated.
Serve hot with Bleu Cheese or Ranch dipping sauces and celery sticks if you like.