Buffalo Hot Wings
Sticky, spicy and smoky, these buffalo hot wings are the real deal. A hit of celery salt in the dry rub brings that traditional buffalo wing flavour, while cooking over the fire adds depth and char.
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
30
MINUTES
Ingredients
1.25kg chicken wings
For the dry rub
2 tsp celery salt
2 tsp white pepper
1 tsp black pepper
For the buffalo sauce
1 bottle Frank’s Red Hot Sauce
1 tbsp honey
50g unsalted butter
To serve
ranch dressing or blue cheese dressing
celery sticks
crumbled blue cheese (optional)
Method
Combine the celery salt with the white and black peppers. Toss the wings in the dry rub until evenly coated.
Cover and refrigerate for 1-4 hours to absorb the flavours.
In a saucepan, whisk together the Frank’s sauce and honey. Bring to a gentle simmer.
Stir in the butter and cook until melted and slightly reduced – about 2 minutes. Set aside, reserving some in a bowl for dipping.
Set your barbecue for direct and indirect zones on a high heat (230–290°C).
Grill
Start the wings over direct heat to get some colour and char, turning occasionally. Move the wings to the indirect zone and cook with the lid closed until the internal temperature hits 75°C (but you may wish to push this to 85–90°C to achieve a nice crispy skin). Check the internal temperature using an instant-read thermometer.
Serve
Just before serving, toss the hot wings in the warm buffalo sauce.
Serve immediately with a side of ranch or blue cheese dressing, celery sticks and crumble blue cheese on top, if you like.
Smoked butter: Use smoked butter in your sauce for added depth.
Make it spicier: Add dried chilli flakes or cayenne to the rub for extra heat.
Sweeten it up: Mix in a dash of maple syrup or hot honey for a sweet-spicy twist.
Serve with: Blue cheese slaw, cornbread or loaded fries.
