Mention “Buffalo Wings” to most people, and a vision of greasy, deep fried chicken smothered in sauce and blue cheese dip comes to mind. Delicious to be sure, but not very healthy – and who wants to operate a hot, messy deep fryer during wonderful summer weather?
I sure don’t – I want to be outside, cooking on the grill and enjoying the sun and fresh air. So, here’s a way to enjoy a summery variation on the delicious taste of Buffalo Wings, fresh off the grill.
Grilled Buffalo Wings
You will need:
Chicken Wings (approx. 1/2 to 1 pound per person, depending on appetites)
Frank’s Red Hot Cayenne Pepper sauce (if not available in your area, any cayenne pepper sauce will work – but Frank’s is the best by far)
Honey
Butter (plan on needing a stick for about every 2 pounds of wings)
Chicken broth
Olive oil
STEP 1: Selecting the wings
Do not, I repeat, DO NOT purchase the frozen bagged wings most supermarkets sell, usually labelled as “Party Wings” – they are tiny, and nowhere near meaty enough to provide the results this recipe should give you. If you have access to a real butcher shop, ask for “jumbo cut wings” – if not, your best bet would be to purchase fresh whole wings at the supermarket…..you can cut them at the joints or just cook them whole, they’ll work just fine either way.
STEP 2: Marinate/Pre-heat
You’ll need about 4 cups of very hot water, 2 cups of broth, and 1/2 cup of hot sauce per pound of wings. Combine the ingredients and marinate the wings for approximately one hour. (Add a little extra water or broth if all wings aren’t covered.) Also, prepare your grill – you want the heat to be around medium.
STEP 3: Make the sauce
While the wings are marinating, you’ll make the sauce for coating the wings. The ratio of hot sauce to butter determines whether your sauce will be hot, medium or mild. For medium, you’ll use 1 stick of butter with approximately 1/2 cup of hot sauce. Reduce or increase the hot sauce to taste. 1 stick of butter will make enough sauce for approximately 2 pounds of wings. For each stick of butter, add 1/4 cup of honey. Whisk all ingredients together until well combined – your sauce will be orange to red, depending on the level of heat you’ve selected.
STEP 4: Grill the wings
Brush the wings with a light coating of olive oil, then place on the grill. Turn frequently to brown all sides to desired color (I love the wings with just a slight char to them). Grilling time should be approximately 15 minutes, depending on the size of the wings – pierce with a knife or skewer to test for doneness.
STEP 5: Coat the wings in sauce
Two methods are available to you for this step. The traditional method would be to place the wings in a sealable container a little at a time, pour in some of the wings sauce, and shake the sealed container until the wings are completely coated in the sauce. If you’d prefer, the wings can also be served plain with the sauce in dipping cups on the side.
STEP 6: Serve
Traditional Buffalo Wings are served with blue cheese dip or dressing, and that can be used here as well. But, in keeping with the summery feel, I often serve these wings with a fresh salsa or a light vinaigrette. Of course, they are delicious without any garnish at all, as well. Reserve some extra Frank’s Red Hot for those who prefer a bit more heat, and set out some celery and/or carrot sticks to help cool the tongue in case of too much hot sauce!
