Grilled Buffalo Wings
Buffalo wings do not need a fryer. A two-zone grill renders the fat over indirect heat, then direct heat crisps the skin. Toss them hot in equal parts Frank's RedHot and melted butter, the only real Buffalo sauce. Blue cheese and celery on the side. Done in under an hour.
- Method
- Two-zone grill
- Total time
- 45 min
- Target internal temp
- 175 to 185F
- Gear
- Charcoal or gas grill, Folding Tongs, instant-read
- Difficulty
- Easy
- Serves
- 4
Ingredients
- 3 lb chicken wings, split
- 1 tsp salt
- 1/2 cup Frank's RedHot
- 1/2 cup unsalted butter, melted
- Blue cheese dressing and celery sticks, to serve
The Cook
- 01
Set up two zones: coals banked on one side, nothing on the other (or burners off on one side of a gas grill).
- 02
Salt the wings. Lay them on the indirect side, lid down, and render about 20 min, turning once.
- 03
Melt the butter and whisk in the Frank's. Equal parts. Keep it warm so it stays emulsified.
- 04
Move the wings over direct heat to crisp, turning often. The failure point is flare-ups. Chicken fat hits the coals and torches the skin, so keep the tongs in hand and move them.
- 05
At 175 to 185F, pull into a bowl, pour the sauce over, and toss to coat. Serve with blue cheese and celery.
Doneness
175 to 185F internal, skin crisp before saucing, meat pulling from the bone. Sauce clings glossy.
Pro Tip
The classic mistake is saucing on the grill. The sauce burns and the butter breaks. Toss the wings in sauce off the heat, in a bowl, right before serving.
Questions
Cooked By Our Readers
Real cooks, real fire.
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