Time 1h5m Yield 8 Number Of Ingredients 6 Steps:
Preheat a grill to medium heat. In a large pot, mix together the hot sauce, cola, cayenne pepper, black pepper and soy sauce. Add the wings to the sauce - frozen is okay. Place the pot to one side of the grill, so the sauce comes to a simmer. Use tongs to fish wings out of the sauce, and place them on the grill for 8 to 10 minutes. Then return to the sauce to simmer. Repeat this process for about 50 minutes. The sauce will thicken. When the chicken is tender and pulls easily off of the bone, you have two options. You can dip one last time and serve for sloppy style wings, or serve right off the grill for dryer wings.
Time 55m Yield 4-6 serving(s) Number Of Ingredients 4 Steps:
Mix Worchestersire sauce& marinade. Split Wings. Grill on gas grill. Brush on sauce while grilling. Once done, put all wings in large bowl with lid. Add the wing sauce and shake to coat all wings. Let sit for about 15-20 minutes for the sauce to soak in. Eat& Enjoy!
Time 1h15m Yield 8 serving(s) Number Of Ingredients 6 Steps:
Procedure: Preheat a grill to medium heat. In a large pot, mix together the hot sauce, cola, cayenne pepper, black pepper and soy sauce. Add the wings to the sauce - frozen is okay. Place the pot to one side of the grill, so the sauce comes to a simmer. Use tongs to fish wings out of the sauce, and place them on the grill for 8 to 10 minutes. Then return to the sauce to simmer. Repeat this process for about 50 minutes. The sauce will thicken. When the chicken is tender and pulls easily off of the bone, you have two options. You can dip one last time and serve for sloppy style wings, or serve right off the grill for dryer wings.
Time 1h Yield 4 to 6 servings Number Of Ingredients 33 Steps:
Pat the wings dry, then toss with the All-Purpose Poultry Seasoning. Let sit for 15 minutes. Preheat a grill to medium low (about 250 degrees F). Once the grill is up to temperature, place the wings on the upper rack in the grill and cook with the cover closed for 15 to 20 minutes, or until the internal temperature is around 150 degrees F. Once the chicken wings reach the desired temperature, increase the temperature of your grill to medium high (about 400 degrees F). Spray your grill grates with nonstick grill spray, then place your wings onto the hot grates and cook to create a nice char on each side of the wings, until the final temp reaches 165 degrees F, about 1 minute per side. Transfer the wings from the grill to a mixing bowl with the Buffalo BBQ Wing Sauce and toss to coat. Serve with the Blue Cheese Yogurt Dip (or your favorite ranch or blue cheese dressing) and carrots and celery sticks. Combine the salt, chile powder, paprika, black pepper, granulated sugar, granulated onion, garlic powder and thyme in a mixing bowl and stir to evenly incorporate. Combine the vinegar, apple juice, ketchup, brown sugar, salt, black pepper, chile flakes and paprika in a nonreactive container and whisk to combine. Melt the butter over medium heat. Transfer to a mixing bowl, add the vinegar mixture and hot sauce and whisk to emulsify. Combine the mayonnaise, yogurt, blue cheese, buttermilk, lemon juice, garlic powder, granulated onion, black pepper and salt and mix well. Cover and store in the refrigerator until ready to use. Great as a dip or dressing.
More about “grilled buffalo wings recipes”
Yield 4 servings Number Of Ingredients 6 Steps:
Pat wings very dry with paper towels. Toss wings, oil, 1 tsp. salt, and 1/2 tsp. pepper in a large bowl to coat. Melt butter in a small pot over medium-high heat. Remove from heat, stir in hot sauce, and set aside in a warm place. Prepare a grill for two zones, medium and medium-high, or heat a grill pan over medium. Working in batches if necessary, grill wings over medium heat, turning occasionally, until skin is starting to brown and fat is rendering, about 12 minutes. Move wings to medium-high zone of grill or increase heat under grill pan to medium-high. Cook wings, moving to a cooler section of grill or reducing heat if they start to burn, and brushing with about 1/4 cup hot sauce mixture during last minute of cooking, until cooked through, an instant-read thermometer inserted into the flesh but not touching the bone registers 165°F, and skin is crisp and lightly charred, 5-10 minutes. Pour remaining sauce into a large bowl, add grilled wings, and toss to coat. Season with salt and pepper and serve immediately.
