Saturday, September 21, 2013
Grilling Buffalo Wings: these are not for the weak in palate
I love wings, I crave the heat of the pepper and I love Frank's Hot Sauce. Now that we understand each other we can begin. No, I'm not crazy enough to pass on wings that aren't made with Frank's - it's just that I prefer the ones that are. I still love almost any wing that I come across though. So that should be a good foundation to explain the rest about my grilled buffalo wings.
These are delicious but I do admit that these aren't the only ones out there to put in your file for game day, comfort food day, National Buffalo Wing Day - but oh no! There isn't such a day . . . yet. You can help by signing this random person's crazed obsession with wings (no, it isn't me) by signing this petition: National Buffalo Wing Day Petition. I'm signature number 32 out of umm, well ... 32. Yes, every bit of help is needed!
By the way, these are phenomenal to make a head of time too and reheat or make a huge batch and warm up the extras for a second meal of wings or a snack. They are so good straight off the grill and tossed in that hot sauce, so good that I had to repeat it.
36 Chicken Wing pieces
3 1/2 Cups Frank's Original Red Hot Sauce
3 TBLS Honey
3 tsp Garlic Powder
2 tsp Onion Powder
3 TBLS Butter, melted
Heat up your grill and be sure you clean the grill and spray it with a non-stick grilling spray. This will help keep the wings from sticking to it and losing valuable wing meat!
Toss the wings in 1/2 cup of Frank's Hot Sauce. Place wings on grill and turn them as needed to get a good golden crisp on each side. Be patient and this will pay off with some crisp wings for you to eat.
While the wings are on the grill, mix Frank's Hot Sauce, Honey, Garlic and Onion Powder and melted Butter in a large bowl. Whisk the ingredients together and set aside until those wings are done.
When you have a beautiful golden crisp bunch of wings, remove from the grill and toss in your hot sauce mixture.
That's it - now eat'em!