These spicy caramelized chicken wings are the the cousins of the original buffalo wings differ from the American classic on one important count: They are grilled instead of fried. The variation makes for wings that are a bit crispier and boast a nice caramelized char.
- 3 lb (1½ kg) chicken wings, tips removed
- 3 tablespoons canola oil
- 2 tablespoons BBQ rub
- ½ cup (4 oz/125 g) unsalted butter
- 6 cloves garlic, minced
- ½ cup (4 fl oz/125 ml) hot-pepper sauce
- 1 tablespoon distilled white vinegar
- Blue Cheese Dip (see item 158) for serving
- 4 stalks celery, cut into sticks for serving
MARINATE In a large bowl, combine wings and oil. Toss to coat. Sprinkle BBQ rub over wings and toss again. Cover and refrigerate overnight.
MAKE HEAT Remove wings from refrigerator 30 minutes before grilling. In a large frying pan over medium heat, melt butter. Add garlic and cook, stirring, until fragrant and tender, about 2 minutes. Stir in hot sauce and vinegar. Remove from heat and set aside.
PREHEAT Prepare charcoal or gas grill for direct grilling over high heat. Brush and oil grill grate.
GRILL Place chicken wings on the grill directly over the fire and cook, turning frequently, until tender, slightly charred, and nicely browned on all sides, 15–20 minutes.
COAT Transfer wings to hot sauce in frying pan. Place pan over low heat and toss wings to coat evenly. Let wings marinate in the sauce for about 5 minutes.
SERVE Transfer wings to a platter. Pour any remaining sauce on top. Serve with blue cheese dip and celery sticks. Serves 6–8 as an appetizer.
You want to get a nice char on the wings, but if they are burning too quickly, move them to a cooler area of the grill. Also remember that celery stalks are sweeter and more tender if the ribs have been removed. Use a potato peeler to remove the outside ribs before you cut them into stalks.