I have previously published two posts about our quest for the perfect grilled chicken. One recipe that we used had a mesquite rub or Emeril's Essence on it. This time we tried created a buffalo grilled chicken wing. The quest for the perfect wing started one day at Fast Eddie's - a restaurant in Alton, Illinois.
They don't have many food items, but the items they do have are wonderful. My personal favorite is their Hot Chick on a Stick. Hot Chick on a Stick is chicken wings that have a wonderful seasoning on them and are grilled, not fried. They have a wonderful tender, moist, spicy taste, and I just love them. For the past year we have been trying to recreate them at home. We haven't replicated them, but we have come up with our version - see previous post.
Now we are trying to add to the grilled chicken wing repetoire. Buffalo grilled chicken wings are next on the list for us.
The first step was to find a recipe for Buffalo chicken wings. I found one on Chowhound.com called Hellpaso Hot Wings. The author of the recipe stated that she was looking for recipes that didn't require grilling or frying. What I did was take the marinating method, along with the ingredients and grilled instead of baking the entire time in the oven. Following is my version of this recipe.
Chicken wing drummettes---3-4 lbs. - I prefer fresh to frozen
Cholula hot sauce---one large bottle (16 oz) I used hot sauce that I had on hand.
Worcestershire sauce——1/2 cup
Vinegar (cider or red wine)——1/2 cup
Put chicken wings in large bowl. Add liquids and marinate for 3 - 4 hours. Bake at 350 degrees in one layer on a foil lined sheet pan for 20 minutes. Remove from oven and place on medium to medium high heat grill until wings are thoroughly cooked.
We really liked the texture and consistancy of the wings; however, like I said in my last post, he would really like the wings to be a little more spicy. Once the weather gets warmer, we will be hitting the grill again.