Summertime Buffalo Wings on the Grill

Tortoise's Note:

While wings are 'relatively' healthy, they still maintain the glorious crunch, tang, and richness of the authentic fried gems from Buffalo. This recipe is a product over a decade of experimenting, and borrows from a few different wing recipes, including Tyler Florence for the low bake-before-grill technique, which makes the wings both less fatty and easier to grill. These measurements are a rough guide; adding more butter and cutting out the chili powder will reduce the spice.

• Total Time: 1 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 4-6

Yield: 24.0 wings

• 24 chicken wings , washed, cut at joint, and tips removed
• 1 ½ cups hot sauce or 1 (12 ounce) bottle hot sauce , such as Texas Pete
• 5 tablespoons butter or 5 tablespoons margarine
• 2 tablespoons white wine vinegar
• garlic salt
• fresh ground pepper
• chili powder (preferably a mild chile, such as ancho)
• fresh parsley , finely chopped (optional)
• blue cheese
• celery
• carrot

Directions:

1. Preheat oven to 200 degrees.
2. Spread wings on baking sheet an sprinkle lightly with salt, garlic salt, black pepper, and chile powder.
3. Place in oven for 40 minutes, until just cooked through.
4. Transfer the wings to a preheated grill and cook on medium heat, just enough to lightly brown (about 3-4 minutes per side).
5. Transfer wings to a large serving bowl and set aside.
6. Sauce:
7. Add vinegar to a medium sized pot or skillet.
8. When vinegar starts to simmer and reduce slightly, add hot sauce.
9. Stir until hot sauce is well incorporated and warmed.
10. Turn off heat and in butter, until melted.
11. Pour sauce over wings, add parsley, and toss/stir until all the wings are evenly coated.
12. Serve with blue cheese and veggies.