are grilled rather than fried, which makes them more tailgater-friendly,
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.
Frank’s Red Hot Original sauce
unsalted butter, melted
chopped fresh rosemary
grated zest of 1 lemon
chicken wings (about 10 whole wings), split at the wing joints (discard the
wingtips or save for stock)
ground black pepper
Oil for the
Roquefort Dip or Creamy
Blue Cheese Dip, for serving
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.
wings with 1 tsp. salt and 1/4 tsp. pepper.
grill grate with oil.
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.
wings begin to burn at any point, reduce the heat to medium or transfer the
wings to a cooler part of the grill.
wings are done, transfer them to a large bowl.
sauce and toss with the wings.
immediately with the blue cheese dip and plenty of napkins.