I love buffalo wings. I used to think the only way to eat them was deep fried, extra crispy with as much sauce as they can hold, until I tried them on the pellet grill. You won’t get the same crispiness of the deep frier, the subtle smokey flavor from the grill well makes up for that. Plus, if you crank the heat up at the end, or put them under the broiler for about 5 minutes, they get a little charred, and the sauce caramelizes, making for one lip smacking, finger licking, sauce dripping down your arms wing eating experience.
These were hands down the best wings I have made to date. I combined a few recipes I found online, altering everything to my personal tastes and this is the masterpiece that came of it. The recipe below was for approximately 5lbs of wings.
For the Marinade
- 1 cup Franks hot sauce
- 8oz zesty Italian dressing
- 1/4 cup Worcestershire sauce
- 1/4 cup soy sauce
For the Wing Sauce
- 2/3 cup Franks hot sauce
- 6 TBS butter
- 1 TBS white vinegar
- 1/2 tsp Worcestershire sauce
- 1/8 tsp garlic powder
- 1 TBS cornstarch
- Mix all the marinade ingredients together in a small bowl.
- Place the wings in a ziplock bag and pour the marinade over the wings. Close the bag and shake well to make sure the wings are nice and coated. Make sure you remove all the air from the bag and place in the refrigerator for 4 hours to overnight.
- Once they are done marinating, Preheat your grill to 275 degrees, and remove the wings from the fridge. Discard the marinade and place the wings on a baking sheet and dust both sides of the wings with pepper, garlic powder and the BBQ rub of your choice to taste. You can add salt here too, but if your rub is salty, than I would omit it, otherwise your wings will be too salty.
- Once the grill is preheated, place your wings on the grill and cook for 45 mins.
- After 45 minutes, flip your wings and cook for another 45 minutes or until the internal temperature of the wings is 165 degrees.
- Once the wings are to temp, cranked the grill up to 450 and cook for 5-10 minutes more to get a char. You could also put the wings under the broiler if you prefer.
- While the wings are charring, it’s time to make your wing sauce. In a saucepan melt the butter or medium heat. While the butter is melting, put the rest of the ingredients into a bowl and whisk until all the cornstarch has dissolved.
- Once the butter has melted, add the remaining ingredients you just whisked up into the butter and cook for 3-5 minutes, whisking constantly to make sure everything is combined.
- Once sauce and wings are done, toss the wings in the sauce and enjoy!
The longer you let the wings marinate in the fridge, the more flavor you will get in the meat. This really allows the chicken to get flavor, not just the skin.