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Buffalo Wings Grilled

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Buffalo Wings Grilled

 

These wings are grilled rather than fried, which makes them more tailgater-friendly, cookout friendly,

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.

 

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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

2 lb. chicken wings (about 10 whole wings), split at the wing joints (discard the wingtips or save for stock)

Kosher salt

Freshly ground black pepper

Oil for the grill

Creamy Roquefort Dip or 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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