My Recipe Box

Grilled Buffalo Wings


Serves four to six as an appetizer.

  • by from Fine Cooking
    Issue 72

Traditional Buffalo wings are fried, then slathered in a combination of melted butter and Frank’s Red Hot sauce (which is widely available in supermarkets). These wings are grilled rather than fried, which makes them more tailgater-friendly (not to mention a little lighter). The addition of a little chopped rosemary and lemon zest adds another dimension of flavor.

  • 1/3 cup Frank’s Red Hot Original sauce
  • 1/4 cup unsalted butter, melted
  • 1 tsp. chopped fresh rosemary
  • Finely grated zest of 1 lemon
  • 2 lb. chicken wings (about 10 whole wings), split at the wing joints (discard the wingtips or save for stock)
  • Kosher salt
  • Freshly ground black pepper
  • Oil for the grill

In a small bowl, whisk the hot sauce, butter, rosemary, and lemon zest.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire. Season the wings with 1 tsp. salt and 1/4 tsp. pepper.

Rub the grill grate with oil. Grill the wings, covered on a gas grill or uncovered over a charcoal fire, flipping every couple of minutes, until they’re browned and crisp and completely cooked through, about 20 minutes; if there are flare-ups, move the wings to another part of the grill. If the wings begin to burn at any point, reduce the heat to medium or transfer the wings to a cooler part of the grill.

As the wings are done, transfer them to a large bowl. Stir the sauce and toss with the wings. Serve immediately with the blue cheese dip and plenty of napkins.

Photo: Scott Phillips

roasted on grill day before party. Just warmed and sauced the day of - wonderful. Used wings and drumsticks then slathered some in hot sauce and others in an asian sauce for those that did not care for heat.

nice recipe, when grilling wings on charcoal I always put them in a covered grill on the side with no coal for about 15 minutes and then crisp the skins and apply sauce over the fire at the end, this insures that the wings are cooked through and that the skin gets done without burning.

The lemon zest and rosemary give this recipe a nice twist and add a little sophistication while the hot sauce is just the right level of spiciness for serving to a group. I also liked the idea of grilling rather than deep frying. This version of Buffalo Wings is now the official house specialty!

Last time I made this, I didn't have lemon or rosemary, and it tasted great! Love it!

Cookbooks, DVDs & More