Friday, September 19, 2008

Buffalo Basted Wings on the Barbi


Wing Marinade:

2 dozen Chicken wings

1/4 cup olive oil

1/4 cup Apple Cider Vinegar

Salt

Pepper

1/2 t Cayenne

1 T. paprika



Buffalo Basting Sauce:

1/2 stick Margarine

2 T. Honey

3 shakes Worcestershire sauce

1/2 cup Franks RedHot

2 T brown sugar

1 to 3 shakes Louisiana Hot Sauce (optional)

1/4 cup Apple Cider Vinegar







To prepare the wings cut them at the joints. The tips can be place in the freezer for stock later on.


Start the charcoal on the grill in a chimney coal starter so that it will be ready when you are.


In a bowl place the meaty portions of the wings with the marinade of olive oil, vinegar, and seasoning and let marinade for about 30 minutes.


In a sauce pan combine the sauce ingredients and heat until all is melted and combined.


Pour the coals under 1/2 of the grill grates and close lid so that it heats up nice and hot.


Place the wings around the coals on the grill so that they will cook without burning. Once the first side of the wings start to brown up (about 5 minutes) turn them and spoon some of the sauce over each of the wings. Cook for about 5 minutes and turn again and spoon more buffalo sauce over each wing and cook for another 5 minutes. At this time if some of the wings are still a little light in color start moving them over the heat of the coals until they get nicely browned. Be sure to watch at this point because with the sugar int he sauce the wings can burn easily, this should take another 5 minutes or more. Spoon a little more sauce over each wing as you remove them from the grill.

2 comments:

Maggie said...

Everything is made better with Franks Red Hot, I love that stuff! I bet these were fantasic on your charchol grill. I need to kick my gas grill to the curb.

Sophie said...

I like how the marinade is different from the sauce. The chicken looks nicely cooked and so moist! I would love to feature this recipe on our Demy, the first and only digital recipe reader. Please email sophiekiblogger@gmail.com if you're interested :). Thanks!