Buffalo Wings on the Grill?

[123Saab]

I've got the indoor cooked Deep Fried BW's down to perfection, But I started thinking how they would work out on the Weber Kettle or even the Weber Q for parties etc...

Anyone made these with any success? Just straight off the grill sauced up?

 

[SteveSRT8]

We have done ours this way for years. Simply get the temp right for a nice crispy browned up exterior and a well done inside, then sauce away. WELL DONE is the key, IMO.

I have people say all the time that these are some of the best wings they've ever eaten.

 

[Danno]

Agree with SteveSRT8.
I cook on low heat (275F) for about an hour just to ensure they are cooked through and then at 350 for about 15 minutes. Watch them constantly when you raise the heat as the fat will flare up and they could burn if left unattended. Put them in a bowl when crisped to your liking and toss with your preferred sauce. I made two batches last weekend, one with BBQ sauce and one with Frank's Chicken Wing Sauce.

 

[LeakySeals]

At the very end I cheat with tin foil for the sauce, keeps the grill a little cleaner.

 

[123Saab]

Thanks guys I figured lots of people do it.

I usually Brine all my chicken before grilling, Any of you bother with that for wings? (Salt-Sugar-Water brine overnite)

 

[SteveSRT8]

Brining is essential for greatness!

I use a mixture that is a closely guarded family secret, but salt and spices and a little time and you are way ahead of the average guy...

 

[Quattro Pete]

I boil them first for about 10 minutes. This greatly shortens the time they'll need to spend on the grill. Otherwise, if they stay on the grill too long, they become too dry for my liking. I also don't put them directly on the grill grates. I put them in thin aluminum foil pans.

 

[sleddriver]

Regularly!
I brine first, then dry, then sprinkle with home-made rub, then grill with some pecan wood sprinkled over the coals for flavor.

I serve with hot sauce and home-made blue cheese dressing.

I love animals...they're delicious!

 

[Quattro Pete]

Trying the brining thing for the first time. Added kosher salt, some sugar, freshly minced garlic, and some red pepper flakes. Will keep it in brine overnight, then pull out of brine at lunch tomorrow, apply some dry rub and throw on the grill.

 

[dave123]

I like to dry the skin as much as you can after brining I think you get better browning and texture.

 

[Quattro Pete]

Yup, planning on wiping them dry after removing from brine.

 

[cutter]

I've done it and been to a few places that grill the wings instead of frying them. It doesn't invoke the buffalo wing eating experience, it's sorta just like eating grilled chicken with a buffalo sauce dressing.