Everyone loves those typical fried chicken wings. You know the ones. Rolled in a batter, deep fried, soaked in some good buffalo sauce. Those are great, but sometimes you just don't care to break out the deep fryer or go through the mess of the batter...
Well, this is a great alternative. What we do with these wings is to slow cook them with indirect heat on the grill for about 30 minutes, then move them over to the direct heat and cook them for about 10 minutes while basting them constantly in the buffalo sauce. The end result is a crispy skin and super moist chicken wing with the classic buffalo taste.
Ingredients:
- 1 4lb bag chicken wings (the small ones broken up into the wing and drummette)
- 1 bottle Franks Hot Sauce
- 1/2 stick butter
- 1/2 cup honey
- 1/2 cup vegetable oil
- salt & pepper
- Blue Cheese dressing (if desired)
Directions:
- Heat your grill to have indirect and direct heat. I do this by putting all the coals on one end of the grill.
- Take the thawed chicken wings and coat them with the oil. Salt and pepper one side of the wings.
- Place the wings on the indirect heat side of the grill (salted side down), then salt and pepper the other side.
- While the wings are cooking, pour the bottle of Franks Hot Sauce into a grill proof sauce pan and add the butter and honey. Place the pan on the direct heat side of the grill and stir until combined and hot.
- Rotate the wings about every 10 minutes to cook them evenly. After 30 minutes you should have a pale/pasty looking skin on the wings.
- Move the wings to the direct heat side of the grill and bast with the hot sauce mixture. Continue to rotate and baste the wings every 2-3 minutes till the skins are crispy, about 10-12 minutes.
- Toss will some of the remaining hot sauce and server as is or with some blue cheese dressing.
Serve with a crisp IPA and some football and you are all set for a wonderful afternoon.