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“GRILL-FRIED” BUFFALO CHICKEN WINGS

Introduction:

Perfect for game day, or any day, the ideal chicken wing has a crispy, crunchy skin and tender, juicy fall-off-the-bone meat.  Sure, you can throw them in the fryer to get that result, but “frying” them on the grill gives you a chance to add an element of smoke flavor you just can’t get cooking them inside.

Take an American classic dish outside to your charcoal grill and up a level for a savory, tangy treat you will be making again and again.

SUMMARY:

  • Prep: separate wings into drums and flats, if needed
  • Dry brine a couple hours to overnight
  • Dredge in flour/baking powder mixture
  • Cook at 400-450 F about 40 minutes, lightly coating with oil halfway through
  • Toss in sauce before serving

Prep:

Prepare the wings, if needed, by separating the drummette and the flat by cutting in between their joints.  Remove the wing tip, if present.  Dry brine (Kosher salt, 1/2 tsp per pound of meat) in the fridge, uncovered, for at least a few hours and up to a day.  The dry brine step will lock in moisture and help create an ulta-crispy skin.

After brining,  add:

2 Tbsp  All Purpose Flour
2 Tbsp  Baking Powder
1 Tbsp   Salt

to a large (gallon-sized) Ziplock bag.  Mix to combine, then add the chicken wings and toss thoroughly to coat the wings well in the dredge.   Shake off any excess flour mixture.

Cook:

Heat up a large charcoal chimney full of coals (80 – 100 briquettes).  Get them up to about 80% fully lit (red-hot, ashed over) then add them to the Slow ‘N Sear.  For this cook we’ll either remove the water reservoir (Slow ‘N Sear 2.0) or leave the water reservoir empty (all other models).   Add the Drip ‘N Griddle Pan and the cooking grate and close the lid. Pre-heat the kettle to at least 400-425 degrees.

When preheated, add the chicken wings to the indirect side, close the lid and cook for 20 minutes. After 20 minutes check to see if the flour has set, like a BBQ rub would.  It shouldn’t flake off when touched.  Then brush on a light coating of olive oil.  Flip the chicken wings, rotating the wings closest to the heat with the ones that were furthest away, and then coat the other side with olive oil.  Cook for another 20 minutes.  Make sure you rotate the wings from back to front if you’re not using the reservoir as that helps regulate the temp on the indirect side.  Rotating will ensure even doneness.

Check at the 40 minute mark and then flip them again. Check on them until you’ve achieved your desired color and crispiness. Wings can take high heat like this and have lots of bones so they won’t dry out. They will simply become fall-off-the-bone tender and juicy.

Sauce:

When the wings are done, take the lid off; keep the wings on the indirect side and in a small saucepan, make the buffalo sauce.

Buffalo Sauce
1/2 cup Frank’s RedHot® Sauce
1 Tbsp  Worcestershire sauce
1 Tbsp  Honey
4 Tbsp  Cold, Unsalted Butter
1/4 Lemon, juiced

Add the Frank’s Red Hot sauce, Worcestershire sauce and the honey, bring to a gentle boil, and cook until slightly reduced, then add the cold butter and swirl it around until it has melted.  Transfer to a large bowl.

To the bowl, add a few tablespoons of the sauce and the wings, and toss to coat thoroughly in the sauce, adding more sauce if needed.

2018-11-13T14:40:32+00:00

6 Comments

  1. Clayton January 13, 2019 at 5:37 pm - Reply

    We’ve made these wings 3 times and have a had a hard time getting my 26″ kettle up to 400+. Finally, we got up there tonight. The wings were delicious every time but tonight they were crispier which made all the difference. Thanks for the recipe!

  2. ANTHONY February 4, 2019 at 12:55 pm - Reply

    Made these for the Super Bowl. Turned out a little salty. In retrospect, I should’ve left salt out out the flower/ baking powder mixture as I had dry brined my wings.
    Next time will be better.

  3. Artyom February 23, 2019 at 10:47 am - Reply

    Can we get a video or other guidance regarding getting the slow-n-sear up above 400 degrees?

    I piled my charcoal as high in the Weber chimney as I reasonably could, and my 22″ Performer was still stuck around 375 or so. (Once I flipped mid-way, I rejiggered the coals to promote better airflow and was able to top out at 405, but nothing close to 425.)

    Could it be that I potentially waited too long to dump the coals out of the chimney? It would be great to understand some of the science here so I could better understand do’s and don’ts for higher temperatures in the SnS.

    • Adrenaline Barbecue Company May 1, 2019 at 11:35 am - Reply

      It does sound like you may have waited too long to get started cooking. Dump the coals when they are about 80-90% ashed over. 400 F will be a breeze.

      Here is a video we made about lighting techniques for various temperature cooks: https://www.youtube.com/watch?v=ABtv2xeV60A

  4. Ell April 29, 2019 at 5:58 pm - Reply

    Can these be done on a gas grill?

    • Adrenaline Barbecue Company May 1, 2019 at 11:29 am - Reply

      Absolutely!

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