I was in the mood for Buffalo Wings the other night but didn’t want to mess around with all that oil, so I decided to try a new method on the grill. The wings turned out excellent with just the right amount of heat without all that extra grease or breading. Give these a try the next time you’re craving Buffalo Wings – they won’t disappoint!
12 whole chicken wings, separated at the joint
1/3 cup Louisiana hot sauce
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
- Place chicken in a re-sealable plastic bag; season with salt and pepper. Add hot sauce and shake to distribute evenly. Marinate for 6 hours ( or up to overnight) in refrigerator.
- Pre-heat the grill for indirect grilling by heating one side of the grill to medium-high heat, while leaving the other half off. Place wings onto the “off” side of the grill and cook for 30 minutes.
- After 30 minutes put wings onto the hot side of the grilll for 5 minutes, flipping several times, until lightly charred.
- Remove from grill and serve immediately with blue cheese or ranch dressing.