Grilled Buffalo Wings
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.
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1/3 cup Frank’s Red Hot Original sauce
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1/4 cup unsalted butter, melted
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1 tsp. chopped fresh rosemary
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Finely grated zest of 1 lemon
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2 lb. chicken wings (about 10 whole wings), split at the wing joints (discard the wingtips or save for stock)
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Kosher salt
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Freshly ground black pepper
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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
by tarheel67,
2/7/2010The 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!
by gdaughtry,
2/6/2010Last time I made this, I didn't have lemon or rosemary, and it tasted great! Love it!
