Tangy Grilled Hot Wings As seen on Alison Roman Bookmark recipe Print recipe Download recipe Share Rating 0 out of 5 stars () Ingredients 2-4 servings 2 pounds wings, a mix of the wingette and drumette, also known as PARTY WINGSKosher salt, freshly ground black pepper1 cup Frank’s RedHot hot sauce¼ cup Valentina or other hot sauce of your choosing6 tablespoons unsalted butter2 tablespoons white distilled vinegar1–2 tablespoons canola, vegetable or grapeseed oilLeftover wedge salad dressing, for dippingCelery sticks, for fun Calories AmericanIntermediateQuick and EasyAppetizersGrillingSpicySavoryCrispyPoultrySnacksGame Nights ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Make the buffalo sauce: In a medium saucepan over medium heat, combine the Frank’s, Valentina, and butter, season with salt and pepper, and cook until the butter is melted and the sauce is well-combined. Taste and adjust seasonings, adding a little white distilled vinegar if you like them extra tangy (use water if you prefer them less tangy). Step 2 To grill the wings: If using a gas grill, turn it on medium heat or if you’re using charcoal, build a medium hot grill. Place the top on either way and let the grill get as hot as it can be. Step 3 Season wings in a large bowl with salt and pepper and toss with 1–2 tablespoons oil. Place them skin side-down directly on the grates, close the top and grill until they easily release from the grates and are nicely golden brown with a few spots of char, 8–10 minutes. Flip them, and continue cooking until they are equally golden brown on the other side with a nice crispy skin and completely cooked through, another 8–10 minutes. While you wait for them to grill, wash out the bowl so you can toss them in the sauce once they’re ready. Step 4 To do the wings in the oven: Preheat oven to 450°. Season wings with salt and pepper on a rimmed baking sheet (I never line with anything, but you can if you like) and toss with 2 tablespoons of oil. Roast until wings are golden brown and starting to sizzle. Step 5 Transfer the wings to that large bowl you washed out (or a large bowl if you roasted), and toss them with about half of the buffalo sauce, until they are dressed and glazed but not too saucy. Step 6 Serve wings with more sauce (and wedge dressing) on the side for dipping, and celery sticks for fun.
