Post by smokey on Jun 14, 2015 17:53:47 GMT 10
This is how I do buffalo wings. These ones were done on a pellet grill and come out fantastic however I've done them for years with this exact method on gas and kettles.
Two KG wings, clipped and halved into Devils
1 cup flour, 2 tsp salt, 1 tsp pepper
Cote wings in a bag with seasoned flour.
Melt 1/3 cup butter with 1/3 cup of your fave bbq oil(rice bran) as a baste.
Place the wings indirect on the bbq and medium cook, Around 140c
turn often and baste with the butter mixture.
When done, Toss with your preferred sauce.
These were tossed in a half/ half mix of melted butter and Louisiana hot sauce.
These crisp up nicely, There is no chili heat within the chicken, Only on the surface so it makes them quite palatable and morish to most people.
Some I made tonight
Two KG wings, clipped and halved into Devils
1 cup flour, 2 tsp salt, 1 tsp pepper
Cote wings in a bag with seasoned flour.
Melt 1/3 cup butter with 1/3 cup of your fave bbq oil(rice bran) as a baste.
Place the wings indirect on the bbq and medium cook, Around 140c
turn often and baste with the butter mixture.
When done, Toss with your preferred sauce.
These were tossed in a half/ half mix of melted butter and Louisiana hot sauce.
These crisp up nicely, There is no chili heat within the chicken, Only on the surface so it makes them quite palatable and morish to most people.
Some I made tonight
