Can you believe this weather?? THIS is why I chose Minnesota. Can you please remind me of this in late January? Its amazing outside and we’ve been taking full advantage of this very rare weather. Parks, walks and trying to get in every ounce of grilling that we can while it lasts and these wings made the list. To. Die. For. And THESE are why my husband married me. Can you please remind him of this next time I’m “nagging”?
Im sort of obsessed when it comes to buffalo wings, as many of you know. I love them. I mean, put wing sauce on anything and Im drop to the ground, head over heels smitten. But put them on a grilled chicken wing? That has crispy skin AND a chargrilled smokey flavor? Good Lord, people. It’s seriously my perfect meal paired with a garden salad. Throw every ounce of tact out the window before you indulge in these…messy hands, sloppy face and finger licks are most definitely required.
Grilled Buffalo Wings
Note: regular butter will do here but using clarified butter makes this sauce taste absolutely out of this world
3 1/2 Pounds Chicken Wings, seasoned liberally with salt + pepper
3 Tablespoons Peanut Oil
6 Tablespoons Unsalted Butter, see note above
1/3 Cup Hot Sauce, I love both Franks and Cholula
1 Teaspoon Honey
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Salt
Celery Sticks, for serving
Simple Bleu Cheese Dressing, for dipping
Preheat outdoor grill to medium high heat. Drizzle the wings with peanut oil and toss to coat well. Place wings on the grill and cook for 20 minutes, turning occasionally, until skin is crisp and meat is cooked through. While wings are cooking, place butter, hot sauce, honey, onion powder, garlic powder and salt in a small saucepan. Simmer over medium heat for 10 minutes. When wings come off the grill place them in a bowl, pour the sauce over the top and toss them well to coat. Serve with celery and bleu cheese dressing.