Cooking Lesson #517: Grilled Buffalo Wings

…from the Perspectives’ Kitchen​

How you doin’? These grilled Buffalo wings are a little bit of NFL (or MLB)  heaven. They’re saucy, savory, salty, spicy—everything required of a good chicken wing. Better yet, they’re a little smoky ‘cause we cook ‘em on the grill.  You’ll get that satisfying, finger-licking goodness of eating wings without any of the messy (or smelly) deep-fried stuff. And they’re coated in the perfect amount of jazzed-up Buffalo sauce.
 
The sauce is a piquant combination of margarine, garlic, cayenne pepper, balsamic vinegar and Frank’s RedHot Sauce. It’s spicy, but not too spicy and you’ll love the punch of the vinegar and garlic. To balance out all that bold flavor, we toss the sauced-up wings in nutty Parmesan—which melts into creamy little crumbles on the hot wings—as well as fresh parsley for a pop of green, herbaceous flavor.
 
These Buffalo wings are a great appetizer for everything from backyard ‘cues to game day spreads. Our favorite way to eat them is with a cold, frothy golden ale in one hand and a home-team foam finger on the other… though it does make holding the wings a bit tricky! Also, more than acceptable: serving them for dinner any night with a side of creamy coleslaw, green salad or corn on the cob.
 
Prep time:  10 minutes
Cook time:  20 to 24 minutes
Yield:  2 to 4 servings
 
Ingredients 
2 pounds fresh chicken wings
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons olive oil
1/2 stick margarine (not butter—see ChefSecret below)
2-1/2 tablespoons minced garlic
1/4 teaspoon cayenne pepper
1 teaspoon balsamic vinegar
1/2 cup Frank’s RedHot Original Sauce (not wing sauce)
1/2 cup grated Parmesan cheese
1 tablespoon minced parsley
 
Directions

1. Bring an outdoor grill or grill pan to medium-high heat.
2. While the grill is heating, pat the chicken wings dry, transfer them to a bowl, and season with kosher salt and black pepper. Add the olive oil and toss to coat.
3. Grill the wings for 10 to 12 minutes per side, or until they are evenly charred and have reached an internal temperature of 165° F on an instant-read thermometer.
4. While the wings are grilling, prepare the sauce.  In a small saucepan over medium heat, melt the margarine.
5. Add the garlic and cook until tender and fragrant, about 3 minutes.
6. Stir in the cayenne pepper, vinegar and Frank’s RedHot Sauce and cook for 3 minutes more. Set aside to cool a bit.
7. Once the chicken wings are cooked, transfer them to a clean bowl and toss with the hot garlic Buffalo sauce.
8. Add in the Parmesan cheese and parsley and toss to coat.
9. Serve immediately.

ChefSecret:  When grilling the wings, I like to add an extra step by brushing them with a little bit of sauce to add some color and depth of flavor. I prefer the taste of margarine when paired with Frank’s Hot Sauce. You can use butter if that’s all you have available.

Quip of the Day:  Only in math problems can you buy 60 cantaloupes, and no one asks, "What the hell is wrong with you?"
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Do you have a question or comment?  Send your thoughts to ed@perspectives-la.com.  All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
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To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America and/or American Red Cross.
 
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                                                     ©Perspectives/The Consulting Group, LLC, 2022

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