Sunday, April 03, 2016

Grilled Buffalo Wings


For the Wings

  • 3 pounds chicken wings (if whole, cut into sections; discard the wing tips or save for stock)
  • 1-1/2 teaspoons Pink Hymalayan salt
  • Juice of one lemon
  • 1/2 teaspoon black pepper
  • Olive oil

For the Seasoned Buffalo Sauce

  • 1/2 cup salted butter
  • 1 clove garlic, minced
  • 3/4 cup of tomato sauce
  • 1/2 cup Frank's Red Hot Original Sauce
  • 1 1/2 teaspoon red pepper flakes
  • 1 1/2 teaspoon chili powder
  • Instructions
  1. Heat the grill to medium-high. Season the wings with salt and pepper, olive oil and lemon juice.
  2. Grill the wings, covered, flipping occasionally, until they are golden brown, crispy and completely cooked through, about 20 minutes. Keep a close eye on the grill: if there are flare-ups or the wings begin to burn, move the wings to a cooler part of the grill or reduce the heat. You don't want grill marks on the wings; just a nice and even golden-brown colour.
  3. While the wings are cooking, make the sauce. Combine the melted butter in a bowl with the hot sauce, salt, pepper flakes, chili powder, tomato sauce, and Franks Hot Sauce.
  4. Set the caste iron pan on the grill and heat up the sauce.
  5. When wings are done, put in caste iron pan and cook on grill.