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Title: Buffalo Chicken Wings
Categories: Poultry, Vegetables, Chilies
Yield: 5 servings

3 lb Chicken wings
1/3 c Relatively mild hot sauce *
4 tb Melted butter
1 tb White or sherry vinegar
1 tb Minced garlic
Salt and pepper

* Frank's or Cholula - UDD

Cut 3 pounds of chicken wings into 3 sections; save the
wing tips for stock. Toss the wings with a little
neutral oil to keep them from sticking.

Heat a charcoal or gas grill; the fire should be
moderately hot and the rack 4 to 6 inches from the heat.
Leave one side of the grill cooler for indirect cooking.

Put the wings on the cool side of the grill. Cover the
grill and cook, checking and turning once or twice,
until most of the fat has been rendered and the wings
are cooked through, 15 to 20 minutes. (You can also
broil in the oven on a sheet pan, flipping wings halfway
through.)

While the wings cook, combine ? cup relatively mild hot
sauce, 4 tablespoons melted butter, 1 tablespoon sherry
vinegar or white vinegar, 1 tablespoon minced garlic,
salt and pepper in a large bowl.

When the wings are cooked, add them to the bowl with the
sauce, and toss to coat. Now put the wings on the hot
part of the grill and cook, uncovered, turning as
necessary, until they’re nicely browned on both sides.
(Or return to the broiler for a few minutes.)

By: Mark Bittman

Yield: 4 to 6 servings

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

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