- 3 pounds chicken wings, cut into drumettes and flats
- 1 tablespoon baking powder
- 1 teaspoon cayenne pepper
- 1 teaspoon garlic powder (this was my addition)
- 1 teaspoon kosher salt
For the Sauce
- 4 tablespoons unsalted butter
- 1/2 cup Frank’s Louisiana Hot Sauce
- 2 tablespoons Texas Pete’s or other hot sauce
- 1 tablespoon dark brown sugar
- 1 tablespoon honey
- 2 teaspoons cider vinegar
- 1/4 teaspoon cayenne pepper, plus more to taste
Pat the chicken wings dry with paper towels. Place the wings in a large bowl and sprinkle with the baking powder, cayenne, and salt and toss to evenly coat. Arrange the wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.
Place butter in a small saucepan and melt over low heat. Whisk in the hot sauces, brown sugar, honey, cider vinegar, and cayenne to taste until combined. Remove from the heat and set aside.
Light a chimney 3/4 full of charcoal. When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Clean and oil the cooking grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and are starting to brown, about 30-40 minutes. Flip the wings over and move to the hot side of the grill and continue to cook until the skins just begin to char, about 1-3 minutes. Remove the wings to a bowl. Pour the sauce over the wings and toss to coat evenly. Remove wings to a plate and serve hot.
Yield: 2-3 servings
From: The Meatwave
Gray: These are fantastic. I have tried to do grilled buffalo wings in the past with mixed results, but these turned out really well. I made a couple of modifications. I used some Franks and some other Louisiana hot sauce, as well as Sriracha. The combination of flavors is really what makes these stand out. I also added a little bit of garlic powder to the dry rub to help boost the flavor, mostly because I love garlic… I highly recommend these. Give them a try, I’m sure you’ll be impressed. Just be warned, they have some heat. If you are wimp, I recommend reducing or eliminating the cayenne, and dialing it up from there to taste. Good luck and enjoy!
Katie: These were really good and Gray was nice enough to make me “boneless wings” because I do not prefer the bone-in wings. My buffalo chicken tenders were really good, but they were a little dry. They ended up cooking faster than the other pieces, and we don’t usually work with them and didn’t realize they had gotten done so quickly. They were still good and I loved the buffalo flavor of the sauce and rub! Yumm!