Buffalo wings are normally the domain of football season and lazy sundays. But the King of Chicken Wings falls off its throne come summer, in favor of BBQ chicken (not mention burgers, ribs and all other manner of flame-grilled meats).
After all, who wants to say in the kitchen to cook these traditionally deep-fried bones when it’s so beautiful outside? Well, you don’t have to!
This grilled version of the Hall of Fame snack food is simpler to make and comparatively light, which will ensure you’re not weighed down in the summer and have plenty of room for some late-afternoon margaritas.
Protip: make sure you leave them on the grill until they get a nice char, making them nearly as crispy as their traditional deep-fried iteration.
*Recipe courtesy of The Food Channel
*This recipe was originally published May, 2018.
- 3 pounds chicken wings, whole
- 3/4 cup Louisiana-style hot sauce (Frank's Red Hot or similar)
- 1/2 cup unsalted butter
- To taste kosher salt
- To taste black pepper
- As needed blue cheese dressing
- For garnish chunky carrots, for dipping
- As needed celery, for dipping
- 1 Heat grill to medium-high heat.
- 2 Fold the chicken wings, hooking the claw inward to make a little triangle, then spread the wings out on a large baking sheet and season generously with kosher salt and pepper.
- 3 When the grill is hot, grill the wings 15-20 minutes, flipping occasionally.
- 4 In a small saucepan melt butter and add hot sauce over medium-low heat.
- 5 When the wings are charred and fully cooked, place in a large bowl and pour the butter mixture over the wings and toss until well coated.
- 6 Serve with chunky blue cheese dressing, celery, and carrots.