Grilled Buffalo Wings/PIc

[Roxy15]

Grilled Buffalo Wings:

 

3 lbs. Chicken Wings, Cut Into Drumettes & Flats

1 T. Baking Powder

1 Tsp. Cayenne Pepper

1 Tsp. Kosher Salt

 

For The Sauce:

 

4 T. Unsalted Butter

1/2 Cup Frank’s Louisiana Hot Sauce

2 . Texas Pete’s Or Other Hot Sauce

1 T. Dark Brown Sugar

1 T. Honey

2 Tsp. Cider Vinegar

1/4 Tsp. Cayenne Pepper, Plus More, To Taste

 

 

Pat the chicken wings dry with paper towels. Place the wings in a large bowl and sprinkle with the baking powder, cayenne, and salt and toss to evenly coat. Arrange the wings in a single layer on wire rack placed over a baking sheet. Refrigerate uncovered for at least 8 hours.

Place butter in a small saucepan and melt over low heat. Whisk in the hot sauces, brown sugar, honey, cider vinegar, and cayenne to taste until combined. Remove from the heat and set aside.

Light a chimney 3/4 full of charcoal. When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. Clean and oil the cooking grate. Place the wings skin side up over the cool side of the grill, cover, and cook until skins are crisp and are starting to brown, about 30-40 minutes. Flip the wings over and move to the hot side of the grill and continue to cook until the skins just begin to char, about 1-3 minutes. Remove the wings to a bowl. Pour the sauce over the wings and toss to coat evenly. Remove wings to a plate and serve hot.