Description
Grilled Buffalo Chicken Wings. Chicken wings on the grill with homemade Buffalo wing sauce.
Ingredients
Scale
- 4 pounds chicken wing pieces (wingette and drumette sections)
- 3 teaspoons diamond crystal kosher salt
- 3 teaspoons baking powder
Wing Sauce (or use your favorite store-bought buffalo wing sauce)
- 1 stick of butter, melted (4 ounces)
- ½ cup Frank's Red Hot sauce (traditional for Buffalo wings)
Instructions
- Dry brine the wings: Toss the wings with the kosher salt and baking powder in three batches - 1 teaspoon kosher salt, 1 teaspoon baking powder, and ⅓rd of the wings per batch. On a rimmed sheet pan with a rack, spread the wings out so they aren't touching each other. Refrigerate, uncovered, for eight hours to 24 hours before cooking.
- Prepare the grill for Indirect High Heat (450°F): Set your grill up for indirect high-heat cooking. For my Weber Summit gas grill, I preheat the grill for 15 minutes with all the burners turned on; then, I turn off all the burners except for the two outer burners (burners 1 and 6), which I leave on high, with the indirect section in the middle.
For my Weber Kettle charcoal grill, I light a chimney full of charcoal, wait for it to be covered with white ash, then pour the charcoal in two tight piles on each side of the grill, with the indirect section in the middle. (I us charcoal baskets to hold the coals in place, and put an aluminum foil drip pan between the baskets to catch the dripping chicken fat). - Prepare the wing sauce: Melt the butter and whisk in the Frank's Red Hot. (I melt the butter in my pyrex measuring cup in the microwave).
- Grill the wings over indirect high heat for 50 minutes: Put the wings on the grill grate over the unlit section so they are cooking with indirect heat. Cook with the lid closed for 25 minutes. Flip the wings, then cook, lid closed, for another 25 minutes or until the wings are well browned.
- Sauce and serve: Move the wings to a large bowl, pour the sauce over them, and toss until the wings are coated with sauce. Let them rest in the sauce for a few minutes, toss them again, then serve.
- Prep Time: 8 hours
- Cook Time: 50 minutes
- Category: Sunday Dinner
- Method: Grilling
- Cuisine: American