Barbecued Buffalo Wings

 

Ingredients

• 3 pounds chicken wings
• Salt
• 2 Tbsp vegetable oil

 For the sauce:

• 1/2 cup (8 Tbsp or 1 stick) unsalted butter
• 12 Tbsp hot sauce (Crystal, Texas Pete, Tabasco, etc)
• 2 teaspoons Worcestershire sauce
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon garlic powder
• 1 teaspoon black pepper

Procedure

For the sauce, mix all of the ingredients in a pot set on moderate heat,mix until butter melts. Once the butter melts, whisk the sauce vigorously off the heat and set aside. Remember,the sauce should not boil and should remain in liquid state throughout the cooking process. If it starts solidifying, heat it up just enough to melt it, whisking through out the heating.

Using a "strong" chef's knife or poultry shears, cut off the wing tips and either discard or reserve . Use the knife or she to separate the drumettes from the flats (the join between the small drums and the rest of the wing).

Toss the wings with the vegetable oil and the salt,arrange in one layer on the grill set over low heat. Cook slowly, a slight sizzle throughout. Cover the grill and cook for half an hour.

Turn the wings and spread on the Buffalo wing sauce using a brush. Cover the grill and cook for another 30 minutes. Repeat the process, until the wings are cooked to your liking,'painting' them with the sauce with smaller intervals now (i.e 15 minute intervals instead of 30). Don't finish the sauce though! So you can toss the wings in the end!

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