Grilled Buffalo Wings
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Serves four to six as an appetizer.
by Tony Rosenfeld
from Fine Cooking
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)
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