Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Buffa-Que Wings

		0
		0
		0
		0
		0

READ REVIEWS ()

0 mins total
0 mins prep

Recipe Filed Under
Chicken, Poultry, Barbecue & Grilling, Easy, Appetizer, Snack, Cookout, Entertaining, Fourth Of July, Picnic, Super Bowl, Summer, Tailgating

Provided By: Steven Raichlen

Would you say this recipe is...

+ VOTE NOW

Buffalo wings were born on October 30, 1964, at the Anchor Bar in Buffalo, New York. The occasion, legend has it, was a happy confluence of a houseful of hungry teenagers and an overshipment of chicken wings. Anchor proprietor Teressa Bellissimo deep-fried said wings, tossed them with melted margarine and hot sauce, and served the house blue cheese salad dressing with them as a dipping sauce. The rest, as they say, is history. Now I

Ingredients

Serves:

16 Whole Chicken Wings (3 1/2 pounds)

1/2 cup Tabasco Sauce or your favorite hot sacue

1/2 cup Fresh Lemon Juice

1/4 cup Vegetable Oil

2 tablespoons Worcestershire Sauce

4 cloves Garlic, minced

2 teaspoons Coarse Salt (kosher or sea)

1 teaspoon Freshly Ground Black Pepper

8 tablespoons (1 stick) Salted Butter (For Mop Sauce)

1/2 cup Tabasco Sauce or your favorite hot sauce (For Mop Sauce)

Blue Cheese Dressing (For Serving)

4 ribs Celery, rinsed and cut into thirds lengthwise, then cut cross wise into roughly 3-inch sticks (For Serving)

1 1/2 cups wood chips or chucks (preferably hickory or oak), soaked 1 hour in water to cover, then drained

Directions

Rinse the chicken wings under cold running water and blot them dry with paper towels. Cut the tips off the wings and discard them (or leave the tips on if you do not mind munching a morsel that is mostly skin and bones). Cut each wing into 2 pieces through the joint.

Make the marinade: Whisk together the hot sauce, lemon juice, oil, Worcestershire sauce, garlic, salt, and pepper in a large nonreactive mixing bowl. Stir in the wing pieces and let marinate in the refrigerator, covered, for 4 to 6 hours or as long as overnight, turning the wings several times so that they marinate evenly.

Make the mop sauce: Just before setting up the grill, melt the butter in a small saucepan over medium heat and stir in the hot sauce.

Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium, then toss all of the wood chips or chunks on the coals.

When ready to cook, drain the marinade off the wings and discard the marinade. Brush and oil the grill grate. Place the wings in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the wings until the skin is crisp and golden brown and the meat is cooked through, 30 to 40 minutes. During the last 10 minutes, start basting the wings with some of the mop sauce.

Transfer the grilled wings to a shallow bowl or platter and pour the remaining mop sauce over them. Serve with blue cheese dressing and celery for dipping and of course plenty of paper napkins and cold beer.