Member Login

Do I have to register?
Username

Password

Remember me
Forgotten your password??
No account yet? Create one
Have a profile? Activate it

Who's Online

We have 119 guests online and We have 5 members online

Welcome Newbies!!!!

Welcome Newbies!!!!

If you've just purchased your new Big Green Egg, or are thinking of purchasing a Big Green Egg, or even if you're one of the many seasoned "Eggers", check out this great new resource... Jam packed with great references and sources of enlightenment about this truly unique cooking vessel that rewrites the book on outdoor cooking!

It's EASY to join, just CLICK HERE and fill out our short registration form.


Use the following links to view help on navigating the forum or to view the forum in one of two views... "Classic" or "Flat".

View forum Quick Start

View forum in "CLASSIC" view

View forum in "FLAT" view


Use the following links to view the Quick Reference for BGE resources.

BGE Quick Reference Part 1: CLICK HERE!

BGE Quick Reference Part 2: CLICK HERE!

Home arrow Cookbook arrow Recipes
recipes
Categories Poultry Away from Home Buffalo Wings
Most Viewed - Top Rated - Last Added - Last Commented

BackForwardPrint

Away from Home Buffalo Wings
Description:I was lucky enough to grow up outside Rochester, NY and be able to partake in a relatively steady diet of wonderful Buffalo Wings. Now that I live out in Seattle, I find that official upstate NY Buffalo Wings are possibly the one delicacy that I miss most. This recipe is an effort to get something close or at least an adequate replacement until I can travel home, and since I don't like deep fat frying at home (the official way of doing wings), I've had to work out some alternatives.

Please note that all ingredients are approximations and should get you pretty close. I typically mix the sauce by taste, noodling with the flavors as necessary.

The key to the 'average' Buffalo wing is a mixture of cayenne based hotsauce and butter. Frank's is my preferred hotsauce for several reasons. One, I really like the flavor, enough spice for a kick, but not so much that the flavor gets lost. Two, it's cheap enough that I don't feel bad using a cup at a time for a baste. Feel free to experiment with your favorite hot sauce.

This will make about enough sauce for two dozen wings, to about a medium heat.

Ingredients:
• 1 ½ Cup Frank's Redhot, or your favorite Cayenne based hot sauce• 2-3 Tbs Melted Butter
• 1 Tbs Garlic Powder Pepper to personal taste
• 1 tsp Paprika 2 dozen wings, either separated, or 1 dozen whole
• 1 Tbs Honey or brown sugar Blue cheese dressing
• 1 tsp Salt
• 2-3 Tbs Finely shredded parmesian cheese
Instructions:Mix all of the ingredients, except the wings, in a bowl to make the sauce. Taste it and add ingredients to obtain the spiciness/flavor you're after. Wing sauce is a very personal flavor for many.

You can use whole or pre-sectioned wings. I prefer to use whole wings, since there's fewer to turn and it's a little easier to do a bunch. Pre-sectioned will work fine, just make sure they're fully thawed.

If you bought whole wings, remove the wing tips. Also, I've found they cook better if you use bamboo skewers to stretch them out. It isn't necessary, but it helps stretch the skin out for crisping.

Baste the prepared wings in a very light coating of sauce. You'll be saving some of the sauce for basting during cooking, but most of it for coating the wings when they're done. It will infuse some of the flavor into the wing, and the butter will help with the crisping.

Heat up the Egg to 350-400, direct heat. I typically will put a chunk of hickory or mesquite on as well. Place it in the center since they won't be on very long.

Once the grill is going, place the wings on the grill directly over the heat. After about 5 minutes, flip them, and baste them with a light coating of the sauce. Close the lid and cook for about another 5 minutes.

They should be done now (or pretty close), the skin should be fairly crisp, and the meat should separate fairly easily from the bone. If you are at all nervous about poultry being done:
One, check the temperature on them
Two, you can close off the air and let them sit in the oven, without the coals going for up to 15 minutes without them becoming over done. Sometimes this will help infuse the smoky flavor, but you may be trading off the crispiness of the skin.

Notes:Take them off the grill and put on a plate.

For non-skewered wings:
Put them in a large bowl and put the rest of the sauce over the top. Toss the wings to cover completely. Put them out to eat.

For skewered wings:
I usually leave the stick in and let the eater pull them out. One, it's a novelty. Two, often the wings will pull apart as you pull the stick out, leaving a bit of a mess if you aren't planning to eat them yourself. Poor the rest of the sauce over the wings and coat them as best you can.

Get your favorite bleu cheese dressing for dipping. Getting some crumbly bleu cheese to mix in with the often not-so-chunky salad dressing bleu cheese is a nice touch and adds a nice flavor.

Number Of Servings:Source:
Vegetarian:NoTime To Prepare:
Date:Wed 07 May 2008 23:30:50 UTCViewed:7054 times
Author:Kurt nellisEmail:kurt@galaxy12.com
Rating:4,82 (11 votes)

recipe rating
1 (bad)5 5 (good)

AuthorComment
blalackComment added on: Thu 10 Mar 2011 06:34:58 UTC
10 Minutes and the wings will be done at 400 degrees?
mikenmarComment added on: Tue 07 Feb 2017 04:59:31 UTC
I've made these several times now, and they always come out great. Perfect recipe!

BTW, instead of putting them on skewers, you can just cut each wing at the joint to make two separate pieces.
Unregistered users are not allowed to post comments. Please register...

Latest Recipes

  • ClayQ
       (Sauces, Rubs and Marinades)
       ClayQ
       2017-09-05 12:26 PM
  • Venison Stew
       (Soups, Stews, and Chilis)
       Misippi Egger (Clark Ethridge)
       2014-11-28 07:55 PM
  • Coffee Rub... WOW!
       (Sauces, Rubs and Marinades)
       Carolina Q
       2014-03-14 10:57 PM
Total Recipes: 930
add a new recipe...
more...

EggtoberFest Recipes

Wise One has compiled the recipes from some of our past EGGtoberfests for your enjoyment and they're available right here!

Note: Wise One's cookbooks are published as "PDF" files which require Adobe Acrobat Reader to view.

Forum Census

Sunday, Apr 5, 2020 8:02 pm
31416 registered users
0 today
0 this week
0 this month
Last: SCDean
Total Posts: 1,249,314

Our New Members

  • SCDean
       2020-03-30 02:23 AM
  • Peetro
       2020-02-15 07:11 PM
  • Romby
       2020-02-05 01:11 AM