Here's my recipe for grill-roasted chicken wings. It's healthier than deep-fried*, and I think the crispy/smoky taste of these wings is better than deep fried. Diane is a chicken wing fiend. Whenever I roast a chicken, she goes straight for the wings. Needless to say, she gets excited when she finds out this recipe is on our menu.
Recipe: Grill Roasted Chicken Wings, Buffalo Style
- Grill (I used a Weber kettle, here)
- aluminum foil drip pan (9"x11", or whatever fits your grill)
- 3 lbs chicken wings
- 1 fist-sized chunk of hickory, soaked for 1 hour (or 1 cup hickory chips, soaked for 1/2 hour and drained)
- 1/2 cup Frank's Red Hot
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 2 tbsp worcestershire sauce
- juice of 1/2 lemon (I substituted 1 tbsp cider vinegar)
- 1/2 cup Frank's Red Hot
- 1/4 cup melted butter
3. Prepare the grill: Prepare your grill for cooking on indirect high heat. For my Weber kettle, I light a chimney starter* full of charcoal, wait for it to be covered with ash, then pour it in two equal piles on the sides of the grill, and put the drip pan in the middle, between the piles. Put your wood chunk/chips on the coals, then put the grate on the grill. Cover the grill, and wait five minutes for the wood chunk to start smoking. Brush the grill grate to clean, then you're ready to cook.
*I highly recommend the Weber Chimney Starter, because it is larger than most chimney starters. It holds 5 quarts of charcoal, which exactly the right size for cooking this recipe.
4. Cook the wings: Put the chicken wings on the grate, over the foil pan. Put the cover on the grill and cook for 20 minutes. Turn the wings over, re-cover the grill, and cook for another 10 to 20 minutes, or until the skin is nice and crispy. While the wings are cooking, prepare your hot sauce - whisk the hot sauce and melted butter together.
*Replace the hot wing sauce with:
Teriyaki sauce recipe
- 1/2 cup sugar
- 1/2 cup soy sauce
- 1/4 cup mirin
*Frank's Red Hot is the key to good chicken wing sauce - it's got the right balance of pepper taste and heat. I love Tabasco sauce, but it is way to hot for this recipe.
- Super-hot: All Frank's
- Hot: 1/2 cup Frank's, 1/4 cup melted butter
- Medium: 1/2 cup Frank's, 1/2 cup melted butter
- Mild: 1/4 cup Frank's, 1/2 cup melted butter
*Any recipe involving smoking wood works better on a charcoal grill - if you've got one, this is the time to use it. Unfortunately, you can't make more than about 3-4 pounds of chicken wings on a weber kettle - you need to leave a little space between the wings to help them crisp up. Don't worry if they're just barely touching when they start - they'll shrink a little - but don't pile them on top of each other.
(3 lbs of wings came to 24 pieces, once sectioned)
*That being said, this recipe works fine without the smoking wood, and when I've wanted to cook a lot of wings, I've used my super-huge gas grill to get the necessary space...
Questions? Comments? Other ideas? Leave them in the comments section below.
Click here for my Backyard Barbecued Chicken Recipe
Click here for my Basic Technique for Grill Roasted Chicken
Click here for my Grilled Chicken Wings, Spicy Asian Glazed recipe
Steven Raichlen's Buffa-q wings. And if you like grilling, you really need a copy of the cookbook it came from: BBQ USA.