Grilled Chicken Wings

A refined version of the classic Buffalo chicken wing

I grew up in upstate New York where I learned to live with Buffalo wing addiction long before they became a staple in bars in every state in the union. Once a week on her way home from work my mom would stop by a local dive called “My Place” to pick up a big stack of Styrofoam boxes filled with spicy wings, along with the obligatory carrots, celery, and blue cheese dressing, for her insatiable teenage sons. It’s a meal that we’d get to eat in front of the tv (special treat) and our eyes would be glued to the football game as we made a mess of our hands and faces. We’d strip the bones clean with one practiced jerk, quickly moving on to the next wing in a challenge to see who could create the largest pile of bones.

Wing night was my favorite night of the week.

I still get cravings for Buffalo wings, especially during football season. These days I prefer to make them myself. I’ve gone through many phases of preferred preparation, from baking, to broiling, to frying and back again. I’ve tried it all. My preferred method these days is slow cooking on the grill. I prefer using the whole wing, and while I use a gas grill when I’m in a hurry, my favorite method is indirect grilling on the Weber. Adding a bit of wood for a smoky flavor is a bonus. I hold fairly true to the Buffalo wing sauce that I grew up with, and blue cheese is still the preferred dip. Instead of serving the wings with the traditional carrot sticks and celery, my family eats their wings atop an elaborate salad of garden veggies lovingly prepared by my wife. The tradition continues – long live wing night!

Ingredients:

· 4 lbs. chicken wings, preferably whole, patted dry and plucked of any remaining quills

· 3-4 T. lemon pepper or your favorite poultry rub or spice mix (careful not to use one that is too salty)

· 3 T. butter

· 8 cloves garlic, minced

· 1½ c. hot sauce (I usually get the cheap, generic Louisiana style hot sauce in bulk bottles)

· Lemon juice to taste (no more than a Tablespoon or two)

· Honey to taste (no more than a Tablespoon or two)

· Blue cheese dressing (for dipping)

· Several cups of carrot and celery sticks, or a green salad from the garden

Directions:

1. Start the grill. If using the gas grill, I generally heat it up to around 450° -500° F. If using the Weber, I bank around 20 coals to one side and light. It takes about 15 minutes to preheat in either case.

2. In a large mixing bowl, toss the chicken wings in the lemon pepper or poultry rub to lightly coat.

3. When the grill is heated, add the chicken wings. If using the gas grill I then lower the heat to the lowest setting. If using the Weber, I arrange the wings on the grill on the side opposite the coals.

4. Turn the wings after a few minutes, and then check again in a few minutes more. Rearrange the wings to negate the effects of hot spots and even out the cooking.

5. Turn and rearrange wings every 5 minutes or so. Add more coals and adjust dampers or adjust gas flame as needed. If using a charcoal grill, add a few wood chips for some additional smoky flavor. Take it slow – my target is to reach a deep golden brown in about 45-50 min.

6. While the wings are grilling, prepare the sauce. In a small sauce pan, melt the butter over medium heat. Add garlic until it begins to sizzle and then add hot sauce. Bring sauce to a boil and simmer for 10-15 minutes to mellow it out. Add a touch of honey – up to a couple tablespoons – to balance the saltiness of the sauce. If desired, add some lemon for tang and to enhance the flavors. Taste as you go until desired flavor is reached.

7. When the wings are finished the skin should be papery and golden brown, while the meat is still tender. Place wings into a large bowl, add the sauce, and toss to coat.

8. Serve with blue cheese dressing and your favorite veggies or salad.

Happy wing night!