Buffalo wings are fried, then slathered in a combination of melted butter and Frank’s
Red Hot sauce (which is widely available in supermarkets). These wings are grilled
rather than fried, which makes them more tailgater-friendly (not to mention a little
lighter). The addition of a little chopped rosemary and lemon zest adds another
dimension of flavor.
Serves 4 to
6 as an appetizer.
2 lb. chicken
wings (about 10 whole wings),
- split at the wing joints (discard the wingtips
or save for stock)
1/3 cup Frank’s
Red Hot Original sauce
1/4 cup unsalted
1 tsp. chopped
zest of 1 lemon
Oil for the
Cheese Dip, for serving
In a small bowl,
whisk the hot sauce, butter, rosemary, and lemon zest.
Heat a gas grill
to medium high or prepare a medium-hot charcoal fire.
Season the wings
with 1 tsp. salt and 1/4 tsp. pepper.
Rub the grill
grate with oil.
Grill the wings,
covered on a gas grill or uncovered over a charcoal fire, flipping every couple
of minutes, until they’re browned and crisp and completely cooked through, about
20 minutes; if there are flare-ups, move the wings to another part of the grill.
If the wings
begin to burn at any point, reduce the heat to medium or transfer the wings to a
cooler part of the grill.
As the wings
are done, transfer them to a large bowl.
Stir the sauce
and toss with the wings.
with the blue cheese dip and plenty of napkins.