Buffalo-Style Grill-Fried Chicken Wings
We wanted the crunch of fried chicken without the frying. So we took it outside.
Why This Recipe Works
Grill-fried chicken sounds like an oxymoron, but it’s actually possible to make great fried chicken without deep frying. To make it happen on the grill, we separated whole chicken wings at the joints into drumettes and flats. Then we brined the chicken to ensure that it stayed moist and added Frank’s RedHot Original Cayenne Pepper Sauce to flavor the meat with a little kick. We coated the chicken with flour that we seasoned heavily with black pepper, granulated garlic, paprika, and cayenne pepper and then built a hot fire with the coals banked on one side of the grill. We put the chicken opposite the coals, on the cooler side of the grill, to cook until the coating was dry and set, about 30 minutes. Then, to get the fried texture we were looking for, we brushed the wings with a mere 3 tablespoons of oil and let them continue to cook until they were golden brown, which took another 30 minutes. For more Buffalo flavor, we tossed the finished wings in a quick sauce of melted butter and more hot sauce until they were fully coated.
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