Grilled Buffalo Wings
These Buffalo wings are a little bit of happy hour heaven. They’re saucy, savory, salty, spicy — everything required of a good chicken wing. Better yet, we cook them on the grill, so you get the satisfying, finger-licking goodness of eating wings without the deep-fried business. And they’re coated in the perfect amount of zhuzhed-up Buffalo sauce (read: not dripping in it), so you can almost risk eating them in a white t-shirt.
The sauce is a piquant combination of butter, garlic, cayenne pepper, red wine vinegar, and Frank’s RedHot. It’s spicy, but not too spicy — and we love the punch of the vinegar and garlic. To balance out all that bold flavor, we toss the sauced-up wings in nutty Parmesan, which melts into creamy little crumbles on the hot wings, as well as fresh parsley for a pop of green, herbaceous flavor.
These Buffalo wings are a great appetizer for everything from backyard hangs to game day. (Our favorite way to eat them is with a cold, frothy golden ale in one hand and a foam finger on the other … though it does make holding the wings a bit tricky.) Also more than acceptable: serving them for Thursday night dinner with a side of creamy coleslaw!
Yield: 2 pounds
2 lb Gelson’s fresh chicken wings
Kosher salt, to taste
Freshly ground Gelson’s black pepper, to taste
2 tsp grapeseed oil
½ stick unsalted butter
4 garlic cloves, minced
¼ tsp Gelson’s cayenne pepper
1 tsp red wine vinegar
½ cup Frank’s RedHot Buffalo Wings Sauce
½ cup Gelson’s grated Parmesan cheese
1 Tbsp minced parsley
Bring a grill or grill pan to medium-high heat.
While the grill is heating, pat the chicken wings dry, transfer them to a bowl, and season with kosher salt and black pepper. Add the grapeseed oil and toss to coat.
Grill the wings for 7 to 10 minutes per side, or until they are evenly charred and have reached an internal temperature of 165° on an instant-read thermometer.
While the wings are grilling, prepare the sauce: In a small saucepan over medium heat, melt the unsalted butter.
Add the garlic and cook until tender and fragrant, about 3 minutes.
Stir in the cayenne pepper, red wine vinegar, and Frank’s RedHot Buffalo Wings Sauce, and cook for 3 minutes more. Set aside to cool a bit.
Once the chicken wings are cooked, transfer them to a clean bowl and toss with the garlic Buffalo sauce. Add the Parmesan cheese and parsley, and toss to coat. Serve immediately.