GRILLED BUFFALO WINGS
This is a great recipe for grilled chicken wings. They are much better than fried!
Provided by MATTD73
Categories Appetizers and Snacks Spicy
Time 1h5m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat a grill to medium heat.
- In a large pot, mix together the hot sauce, cola, cayenne pepper, black pepper and soy sauce. Add the wings to the sauce - frozen is okay. Place the pot to one side of the grill, so the sauce comes to a simmer.
- Use tongs to fish wings out of the sauce, and place them on the grill for 8 to 10 minutes. Then return to the sauce to simmer. Repeat this process for about 50 minutes. The sauce will thicken. When the chicken is tender and pulls easily off of the bone, you have two options. You can dip one last time and serve for sloppy style wings, or serve right off the grill for dryer wings.
Nutrition Facts : Calories 129.4 calories, Carbohydrate 5.5 g, Cholesterol 29.8 mg, Fat 7.3 g, Fiber 0.1 g, Protein 10 g, SaturatedFat 2 g, Sodium 882.3 mg, Sugar 5.2 g
GRILLED BUFFALO BBQ WINGS WITH BLUE CHEESE YOGURT DIP
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 33
Steps:
- Pat the wings dry, then toss with the All-Purpose Poultry Seasoning. Let sit for 15 minutes.
- Preheat a grill to medium low (about 250 degrees F).
- Once the grill is up to temperature, place the wings on the upper rack in the grill and cook with the cover closed for 15 to 20 minutes, or until the internal temperature is around 150 degrees F. Once the chicken wings reach the desired temperature, increase the temperature of your grill to medium high (about 400 degrees F). Spray your grill grates with nonstick grill spray, then place your wings onto the hot grates and cook to create a nice char on each side of the wings, until the final temp reaches 165 degrees F, about 1 minute per side.
- Transfer the wings from the grill to a mixing bowl with the Buffalo BBQ Wing Sauce and toss to coat. Serve with the Blue Cheese Yogurt Dip (or your favorite ranch or blue cheese dressing) and carrots and celery sticks.
- Combine the salt, chile powder, paprika, black pepper, granulated sugar, granulated onion, garlic powder and thyme in a mixing bowl and stir to evenly incorporate.
- Combine the vinegar, apple juice, ketchup, brown sugar, salt, black pepper, chile flakes and paprika in a nonreactive container and whisk to combine.
- Melt the butter over medium heat. Transfer to a mixing bowl, add the vinegar mixture and hot sauce and whisk to emulsify.
- Combine the mayonnaise, yogurt, blue cheese, buttermilk, lemon juice, garlic powder, granulated onion, black pepper and salt and mix well. Cover and store in the refrigerator until ready to use. Great as a dip or dressing.
GRILLED BUFFALO WINGS
Provided by Katie Lee Biegel
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- In a small bowl, combine the salt, pepper and garlic powder. In a large bowl, toss the wings with the salt mixture to evenly coat.
- Preheat a gas grill to medium heat (about 350 degrees F).
- Place the wings on the grill, crowding them together so that they are all touching (this goes against the conventional wisdom of giving meat room so it doesn't steam; you want them to steam so that they stay moist). Grill, flipping the wings every 5 minutes, for a total of 20 minutes of cooking.
- In the meantime, heat the butter, hot sauce, vinegar and honey in a saucepan over low heat and whisk to combine.
- In a clean large bowl, toss the wings with the sauce. Turn the heat up on the grill to medium high. Use tongs to remove the wings from the sauce and put them back on the grill until the skins crisp, 1 to 2 minutes per side. Put the wings back in the bowl with the sauce, toss and serve.
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- Drain any liquid and place chicken wings in a large mixing bowl. Add salt and pepper and ½ of the buffalo wing sauce. Stir until the sauce covers all surfaces of the meat.
- Heat grill on high, wire brush hot grates to clean them. Dump the bowl of seasoned wings directly on the hot grill. Spread evenly and in one layer with a large spatula (tongs taketoo long to move each wing by themselves).
- Lower the grill lid and cook until smoke and flames are apparent, 3-5minutes, you want a nice char before turning.
- To turn the wings, use the spatula to scrape under the meat against thegrate and shift the wings rotating to the uncharred side being sure to spreadevenly. Cover and reduce heat to medium.
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- In a small pot combine the hot sauce, garlic, jalapeno peppers, butter, and Worcestershire sauce over low heat. Allow the sauce to simmer for about 30 minutes. Stir to combine until the butter melts. Place chicken pieces in a large container, and pour 1 cup of the sauce into a container. Allow chicken to marinate for at least 30 minutes. Heat grill to approximately 375°F to 425°F.
- Pour about 1 tablespoon of vegetable oil on a paper towel. Run the grates with the oiled towel to lubricate the grill. Remove the wings from the marinade, allow the excess marinade to drip off, and discard the used marinade. Place the wings on the grate in a single layer so they’re not touching (if needed, cook them in batches). Cover the grill and cook, flipping the wings occasionally with tongs, until they’re no longer pink at the bone and the skin is slightly charred in spots, about 25 minutes total. When all of the chicken in done, place in a bowl and drizzle remaining sauce over the wings. Serve with blue cheese salad dressing if desired.
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- 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.
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