Prep 20 mins
Cook 1 hr
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.
- 24 chicken wings, washed, cut at joint, and tips removed
- 1 1⁄2 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
- Preheat oven to 200 degrees.
- Spread wings on baking sheet an sprinkle lightly with salt, garlic salt, black pepper, and chile powder.
- Place in oven for 40 minutes, until just cooked through.
- Transfer the wings to a preheated grill and cook on medium heat, just enough to lightly brown (about 3-4 minutes per side).
- Transfer wings to a large serving bowl and set aside.
- Add vinegar to a medium sized pot or skillet.
- When vinegar starts to simmer and reduce slightly, add hot sauce.
- Stir until hot sauce is well incorporated and warmed.
- Turn off heat and in butter, until melted.
- Pour sauce over wings, add parsley, and toss/stir until all the wings are evenly coated.
- Serve with blue cheese and veggies.