by I love chicken wings! I love them so much that I purchase wings in bulk. You can never have too many wings. In my opinion the best way to cook a wing is over an open flame on the grill. That way you get crispy skin and that smokey caramelized flavor that you can not get with any other form of cooking. I always get asked how to make a spicy barbecued wing. Well this is the simplest way to do it. This recipe is a simple way to make any of your favorite barbecue sauces shine as a wing sauce.
Spicy Barbecue Buffalo Wings
I find that buying whole wing portions is cheaper than buying wingettes and drumettes. A whole wing includes the drumette, wingette and wing tip. Using a simple pair of poultry shears you can trim the wings in no time. I usually dispose of the wing tip as it has little to no meat and usually burns on the grill.
Once you have the wings trimmed. Place them into a zip top bag and season with salt, pepper and cayenne pepper (optional). I usually use a tad more cayenne than what is called for in this recipe as I like my wings spicy. Zip up the bag and shake the wings so that they are uniformly coated. At this point you could refrigerate these for up to 4 hours. However, you can use them right away as well.
Set up your grill for two-zone cooking. If using charcoal pour the coals into half of the grill. If using gas, only turn on half of the burners.
Once the grill is preheated, place the wings on the indirect half of the grill. The half with no heat source. Close the lid and cook for 20 minutes.
While the wings cook, it is time to prepare the spicy barbecue sauce. In a saucepan over medium heat, add the hot sauce, butter, barbecue sauce of your choice and vinegar. Cook until the butter melts, then remove from the heat.
Reserve half of the sauce in a large bowl. This will be used to toss the wings in after they cook.
After the 20 minutes of indirect cooking is up, remove the lid and baste the wings with the sauce. Then grill them over direct heat, flipping and basting with sauce. Grill until they are crispy, delicious and the juices run clear (roughly 165 degrees). Roughly 3-5 minutes per side. I recommend doing this in batches. Only transfer the number of wings that you can keep an eye to the direct heat side. That way you can make sure that they do not burn. These wings are delicious and you do not want to sacrifice any of them to the grilling gods.
Once they are cooked move them back to the indirect side while you finish grilling the remaining wings.
After all of the wings are crispy and delicious, remove them to the bowl with the reserved sauce.
Toss the wings and serve immediately.
Grilled wings are the best and this recipe is a simple way to make any of your favorite barbecue sauces shine.
- 3 Pounds Wings
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1/2 tsp ground cayenne pepper
- 1/3 cup hot sauce I prefer Frank's
- 1/4 cup ½ stick unsalted butter
- 1/3 cup favorite bbq sauce
- 2 tablespoons cider vinegar
-
I find that buying whole wing portions is cheaper than buying wingettes and drumettes. A whole wing includes the drumette, wingette and wing tip. Using a simple pair of poultry shears you can trim the wings in no time.
-
Once you have the wings trimmed. Place them into a zip top bag and season with salt, pepper and cayenne pepper (optional). I usually use a tad more cayenne than what is called for in this recipe as I like my wings spicy. Zip up the bag and shake the wings so that they are uniformly coated. At this point you could refrigerate these for up to 4 hours. However, you can use them right away as well.
-
Set up your grill for two-zone cooking. If using charcoal pour the coals into half of the grill. If using gas, only turn on half of the burners.
-
Once the grill is preheated, place the wings on the indirect half of the grill. The half with no heat source. Close the lid and cook for 20 minutes.
-
While the wings cook, it is time to prepare the spicy barbecue sauce. In a saucepan over medium heat, add the hot sauce, butter, barbecue sauce of your choice and vinegar. Cook until the butter melts, then remove from the heat.
-
Reserve half of the sauce in a large bowl. This will be used to toss the wings in after they cook.
-
After the 20 minutes of indirect cooking is up, remove the lid and baste the wings with the sauce. Then grill them over direct heat, flipping and basting with sauce. Grill until they are crispy and delicious. Roughly 3-5 minutes per side. I recommend doing this in batches. Only transfer the number of wings that you can keep an eye to the direct heat side. That way you can make sure that they do not burn. These wings are delicious and you do not want to sacrifice any of them to the grilling gods.
-
Once they are cooked move them back to the indirect side while you finish grilling the remaining wings.
-
After all of the wings are crispy and delicious, remove them to the bowl with the reserved sauce.
-
Toss the wings and serve immediately.
-
Grilled wings are the best and this recipe is a simple way to make any of your favorite barbecue sauces shine.
