Buffalo Hot Wings
These chicken wings are grilled on the barbecue until crispy and then coated in a delicious spicy buffalo sauce. Serve on a sharing platter with a side of cool ranch to cut through the spice.
Introduction
Sticky, spicy and smoky, these Buffalo hot wings are the real deal. A hit of celery salt in the dry rub brings that traditional Buffalo wing flavour, while cooking over the fire adds depth and char. Tossed in a buttery hot sauce glaze and served with cooling ranch or blue cheese dressing, these are made for tearing into with messy fingers.
Ingredients
| 1.25kg (2¾lb) | chicken wings |
| For the dry rub | |
|---|---|
| 2 tsp | celery salt |
| 2 tsp | white pepper |
| 1 tsp | black pepper |
| For the buffalo sauce | |
| 1 bottle | Frank’s RedHot sauce |
| 1 tbsp | honey |
| 50g (2oz) | unsalted butter |
| To serve | |
| Ranch dressing or blue cheese dressing | |
| Celery sticks | |
| Crumbled blue cheese (optional) |
Method
Prep
Combine the celery salt with the white and black peppers. Toss the wings in the dry rub until evenly coated. Cover and refrigerate for 1–4 hours to absorb the flavours.
In a saucepan, whisk together the Frank’s sauce and honey. Bring to a gentle simmer. Stir in the butter and cook until melted and slightly reduced – about 2 minutes. Set aside, reserving some in a bowl for dipping.
Set your barbecue for direct and indirect zones on a high heat (230–290°C/450–550°F).
Grill
Start the wings over direct heat to get some colour and char, turning occasionally. Move the wings to the indirect zone and cook with the lid closed until the internal temperature hits 75°C (167°F) (but you may wish to push this to 85–90°C/185–194°F to achieve a nice crispy skin). Check the internal temperature using an instant-read thermometer.
Serve
Just before serving, toss the hot wings in the warm Buffalo sauce. Serve immediately with a side of ranch or blue cheese dressing, celery sticks and crumble blue cheese on top, if you like.
→ Smoked Butter: Use smoked butter in your sauce for added depth.
→ Make It Spicier: Add dried chilli flakes or cayenne to the rub for extra heat.
→ Sweeten It Up: Mix in a dash of maple syrup or hot honey for a sweet-spicy twist.
→ Serve With: Blue cheese slaw, cornbread or loaded fries
Reviews
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