Nowadays, chicken wings come in a multitude of flavors … almost too many to count. Wings off the grill are excellent “nekkid” without any sauces, however, if one feels compelled to go old school with these tasty yardbird parts, go with the original.
Adapted from Jesse Yancy’s blog, jesseyancy.com, this recipe is as close to the best original flavor we could find.
Original Buffalo Wing Sauce
- 8 tablespoons Louisiana hot sauce (Frank’s is the brand used in Buffalo)
- 8 tablespoons unsalted butter or margarine
- 1 1/2 tablespoons white vinegar
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- salt to taste
If you like to marinate or brine your wings, remove the chicken and pat dry. Cook the wings on a medium-temperature grill, turning occasionally, until the chicken is well seared. You can move the wings over to the indirect side and slow cook them until done. This should take anywhere from 30-40 minutes.
Separate wings at the joint, remove and discard the flaps and place the wings in a large bowl. Pour sauce over wings; toss to mix well.
A native of Calhoun County, Mississippi and a graduate of the University of Mississippi, Jesse Yancy is a writer, editor and photographer living in Jackson, Mississippi. He is currently working on a culinary survey of the Mississippi Delta. His work can be seen at www.jesseyancy.com.