Chicken Wings Buffalo Grilled

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Chicken  Wings Buffalo Grilled


Traditional 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 butter, melted

1 tsp. chopped fresh rosemary

Finely grated zest of 1 lemon

Kosher salt

Freshly ground black pepper

Oil for the grill

Creamy Blue Cheese Dip, for serving

celery sticks, 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.

Serve immediately with the blue cheese dip and plenty of napkins.



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