Submitted by: Crystal Sykes
Step one may be the most important for making this ultimate chicken wing recipe! Discover Crystal’s secret…
BBQ Buffalo Chicken Wings
For the Brine:
- 4 Pints of water
- 2/3 cup Brown Sugar
- 1/2 cup minus 1 tablespoon Salt
- 1 tablespoon chili powder
- 2 teaspoons garlic powder
- 2 tablespoons cayenne sauce (We like Franks)
- 1 tablespoon rice wine vinegar
- Wings Sectioned (We used two packs, which was about four pounds)
For the Sauce:
- ¼ cup Franks Red Hot Sauce
- 6 tablespoons unsalted butter, melted
- Bring one pint of the water and all the other ingredients to a boil. Once at a boil, reduce to a simmer and let it come together for about 5 minutes. This is different than our other brine. This one has spices in it, and they like to wake up a little.
- Add the hot mixture to a large pot. After that, add the remaining water. I usually add three pints of ICE water, so the brine cools down quickly.
- Never add meat to hot brine. You will poach it. Poaching does not a good wing make. Once the brine mixture is cool, we can move on to the wings.
- Add the wings to the cool brine. You can do this the morning of, or the night before. You want them to sit in the brine for at least six hours.
- Remove the wings from the brine and pat dry with paper towels. Once dry, place them in a post with just a touch of vegetable oil. The oil will make sure the wings don’t stick to the grill, and they will help the outside crisp up a bit. Toss the wings so the oil coats them lightly.
- Get your grill going. Somewhere between medium and medium-high heat is a good place to start. Once the grill is a up to temperature, give it a spray of non-stick spray and add the wings. You’re going to have to keep a close eye on these critters. You can get flare ups in an instant.
- You need to strike a balance between keeping the lid closed so they cook, and turning the wings so they don’t burn. For us, the entire grilling process took about 15 minutes.
- Whilst your wings are getting crispy and smoky on the grill, turn your attention to the sauce. Combine the melted butter and hot sauce in a large Tupperware container with a lid. Mix well to combine. I used a whisk. I don’t know if you needed to know that, but part of me hopes that you want to know what I use to mix things with. Maybe someday I will devote an entire post to my mixing devices.
- Remove your wings from the grill when they are done cooking. After that, all that is left is saucing them. Add the wings to the container with the sauce. You may have to do this in a few batches. Lid up the container and toss the wings until they are coated with the spicy concoction.
For step by step pictures check out the original recipe.
While the grill is hot cook up this sweet, healthy dessert: