These grilled chicken wings are slow grilled and coated in a classic buffalo chicken wing sauce. Make a lot because everyone will want seconds!
BE PICTURED IN; CHARACTERIZED IN:
Many years ago, when I was a cross-country runner in college on Long Island, our team had a Tuesday tradition: After a particularly hard workout, we would go to a place called Big Barry’s in Lake Grove and eat as many Buffalo BBQ wings as we could could.
The best grilled wings of my life
Now I’ve eaten thousands of Buffalo Wings before and since, but none were like Big Barry’s. I swear they had to be either roasted or grilled because Barry’s wings were crispy and charred and very different from those disgusting pale fried things you get in most of the country.
Amazing what a small difference in a cooking method can make for a humble dish.
I loved these grill wings. loved her. So much so that one day, after an unusually hard workout (and not a few beers), I decided to take up the gauntlet Barry’s ran at every customer who walked in the door: Eat enough wings to get your name on the plaque of Honor and Your whole table eats for free. no problemI thought.
How many grilled chicken wings can you eat?
Because Barry’s wings could be grilled (or roasted, I was never sure) and they could be ordered with gravy on the side, I’d routinely eaten dozens in one sitting. I started with 25 wings, which just went down. A few more Pabst Blue Ribbons and I was on my second 25. Again a no-brainer.
It was the last 25 that got me. Mind you, as a cross country runner, I weighed maybe 140 pounds. The last guy to get his name on the plaque was a Middle Island firefighter who was 6’7″ tall and weighed four bills, loose.
I hit a wall when I had 60 wings. At my teammates’ urging (more like screaming because they didn’t want to pay their bar bill) I managed to choke another 7 wings before giving up.
Don’t eat 100 BBQ wings, make a lot
did i make it Not even close, the waitress said, smiling sweetly. “Nice try, especially since you’re so skinny, but you’d have to eat another 40 wings to get on the board.”
The thought of eating another 40 wings made me want to hurl, so we paid and left as soon as we could.
This grilled chicken wings recipe is as close to Big Barry’s BBQ wings as I could get. They go down quite easily, so make more than you think you’ll need. But I would advise stopping before you hit 100, okay?
1:10
Check out this recipe for Grilled Grilled Buffalo Wings
How to cut up chicken wings
Here’s how to break off those wings when you’re back home:
- Wiggle at the joint where the wing tip connects to the flat. Use a chef’s knife or kitchen scissors to cut right down the middle of this joint.
- Do the same with the joint connecting the flat and the drumette. Cut in half to separate.
Use the drumettes and the flats for this recipe. Keep the wingtips in your freezer next time you make chicken broth.
READ MORE: How to Cut Up Chicken Wings
Do you love chicken wings? Try these recipes!
- Chicken wings glazed with bourbon maple
- Slow Cooker Honey Buffalo Chicken Wings
- Cacio e Pepe chicken wings
- Chicken wings with honey mustard
- Chicken wings with miso glaze
From the editors of Simply Recipes
Grilled buffalo wings
We like to make our own buffalo wing sauce, but feel free to use store-bought one if you’re pressed for time.
In this Buffalo Chicken Wings recipe, we use a grill to mimic the low and slow cooking of grilling. If the temperature is too high, the wings will cook faster than indicated here. We try to achieve a low cooking temperature so that the wings cook slowly.
ingredients
For the sauce:
-
1/2 cup (8th tablespoon) unsalted butter
-
3/4 Cup hot saucelike Crystal, Texas Pete or Tabasco
-
2 teaspoon Worcester sauce
-
1 teaspoon Salt
-
1 teaspoon sugar
-
1 teaspoon garlic powder
-
1 teaspoon fresh ground black pepper
For the wings:
-
3 lb chicken wing
-
Kosher salt
-
2 tablespoon vegetable oil
method
-
Make the Buffalo Sauce:
Combine all ingredients in a small saucepan over low heat, stirring constantly until butter melts. Don’t let it boil.
Once the butter has melted, remove the sauce vigorously from the heat and set aside. It should remain liquid throughout the cooking process. When it starts to solidify, heat just enough to melt it, beating all the time.
-
Cut the wings into parts:
If you have whole chicken wings, you should cut them into sections.
Using a sturdy chef’s knife or poultry shears, trim off the wing tips and either discard them or reserve them (we usually freeze them) for making chicken broth. Then use your knife or scissors to separate the drumettes from the flats (the wings in the middle of the joint).
How to cut up chicken wingsCONTINUE READING:
-
Heat up the grill:
Prepare a gas or charcoal grill for low, indirect grilling. 250°F is a good temperature to shoot, although even as high as 300°F will work. The goal is to slowly grill the wings and tear out some of the fat.
-
Grill wings:
Toss the wings with the vegetable oil and salt and arrange in a single layer on the grill set over an indirect low heat. If you are using charcoal or wood this is very difficult, so make your fire on one side of the grill and arrange the wings on the other side, away from the direct heat.
You want them to cook slowly, with little or no hissing. Cover the grill and cook for 30 minutes.
-
Brush the wings and continue grilling:
Flip the wings and brush with the buffalo wing sauce. Close the grill and cook for another 30 minutes. Repeat the process until the wings are the way you want them, this time painting the wings about every 15 minutes. Make sure you end up with some sauce left over to toss the wings with.
-
Surcharge:
Toss the chicken wings in the leftover sauce and place on a serving platter. Serve warm immediately.
| nutritional information (per serving) | |
|---|---|
| 932 | calories |
| 75g | Fat |
| 25g | carbohydrates |
| 39g | protein |
