I was late to the party on buffalo wings, having never been a huge heat fan. But with wings being one of my favourite things to eat, I got over myself and discovered the tangy goodness while on a trip to the States and never looked back.
I’ve tried a few different combinations of rubs and sauces over the years, but this is probably the best mix that I have landed on. Cooked in the kettle at a high heat, you get some crispness to the wings while basting them in the sauce a few times to add the tang.
Dial up or down on the basting to make them as hot or not as you’d like, and serve with the remaining sauce or a blue cheese sauce for the side.
Buffalo wings dry rub
- 2kg of wings (we used the drummettes, but whole wings or flats will be fine – depends which part is your favourite)
- 1/2 cup brown sugar
- 1 TBS cumin (ground, or grind your own, adds some more texture)
- 1 tsp cayenne
- 1 TBS garlic powder
- 1 TBS mustard powder
- 2 TBS salt flakes or kosher salt (to taste)
- 1 TBS black pepper, ground
- Combine all ingredients in a bowl, using a fork or a food processor to break up any lumps, particularly with the sugar
- Place wings in a ziplock back and add 3/4 of the rub to the bag.
- Massage around to combine and place in the fridge for an hour
- 2/3 Cup of Franks hot sauce
- 125g unsalted butter
- 2 TBS White vinegar
- 1/4 tsp Worcestershire sauce
- 1/4 tsp cayenne
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- Place all ingredients in a saucepan and bring to a simmer while whisking
- Remove from the heat immediately, and whisk to keep combined. Set aside until needed.
- You can also balance it all out with a blue cheese sauce by combining
Buffalo Wings Method
- Prepare your kettle for indirect cooking, using either a Kettle Kone or a full chimney of charcoal (we use Heat Beads coconut shell briquettes) and place in the charcoal baskets once ashed over
- Remove the wings from the ziplock bag and shake off any excess rub
- When the kettle reaches approx 375-400F, place the wings on the grill away from the heat and place the lid on
- After 20 minutes, give them a turn and a baste in the buffalo sauce and sprinkle some more of the rub over. Place the lid back on
- In another 20 minutes give them one more turn and a baste and then another 15 minutes and remove from the heat.
- Serve immediately with the remaining sauce either poured over or as a side
You can also make a quick blue cheese sauce, which goes perfectly with the buffalo wings. Just blend up a 1/4 cup each of sour cream and mayonnaise, 80g of crumbled blue cheese, a teaspoon of lemon juice and a crushed garlic clove. You may need to add a little water to loosen it up.