For National Chicken Wing Day, serve ‘em up any way you like ‘em! Baked, fried, grilled, or roasted all work fabulously.
The same goes for seasonings. Make ‘em cheesy or BBQ sauced, sweet or savory.
If you are grilling and like Buffalo-style, enjoy my “Moon Over Buffalo Chicken Wings” from 2015’s Dockside Dining: Back for Thirds.
Moon Over Buffalo Chicken Wings
Cook wings directly on the grill for some yummy extra flavor!
24 chicken wings, separated (tips discarded)
½ c butter, melted
1 c Frank’s Red Hot original sauce
2 T celery seeds
Bake the wings on foil pans in single layer over indirect heat in med-hot (350°F) closed grill for 15-20 min, turning once. (Preheat entire grill, but put pan to one side of grill. After closing the cover, shut the heat off directly under the pan.) Meanwhile, combine butter, sauce & seeds. Dip the wings in the sauce, coating well and return to the indirect heat side of the grill, closing the cover and reducing heat to low (250-275°F), letting cook for another 10-15 min, turning once. Serve hot with blue cheese or ranch dressing on the side, along with celery sticks, carrot sticks, or thin slices of sweet bell pepper. Makes 4 dozen pieces.
KISS Tip: For Blazin’ Buffalo Wings, follow the above recipe, but after dipping the cooked wings in the sauce, place them all on your foil tray and sprinkle with a combination of 2 T chili powder and 1 T cayenne pepper. Return to the grill as directed.
