“Grill Fried” Buffalo Chicken Wings
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.
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.
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.
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.
- 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.
- 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