Grilled/Smoked Buffalo Wings
Happy Monday! Over the weekend we made some wings on the Big Green Egg - so we grilled/smoked them instead of frying them. I say smoke because we did use the ConvEGGtor for this, which is an additional piece to the BGE for smoking. I'm sure this would work on any type of grill and still be tasty! These are absolutely delicious, and now our second time making them. I think these will become an easy regular! Enjoy!
Serves 2 people
2-3 pounds of chicken wings (depending on the size and how hungry you are), rinsed and dried with a paper towel
1/2 cup hot sauce (Crystal is our go-to), plus additional for dipping
1/2 cup lemon juice
1/4 vegetable or olive oil
3-4 cloves garlic, minced (I use the fresh tubes of garlic in the Produce section)
2 tb Worcestershire sauce
1 tsp ground pepper
2 tsp salt
wood chips for grilling, optional
Ranch, for dipping
Mix all of the marinade ingredients together in a bowl (hot sauce, lemon juice, oil, garlic, Worcestershire, salt, and pepper). Add the wings and toss evenly. Cover and refrigerate, or dump them all into a ziploc bag for marinating, for at least 4 hours and up to overnight. Be sure to stir these around, or flip the bag over a couple of times while marinating. When ready to cook, heat the grill on indirect heat to 350 degrees, with the wood chips. When ready to grill, remove the chicken wings and discard the marinade. Place on the grill and cook for 45 minutes. Serve with your favorite dipping sauce - ours are Ranch and some additional hot sauce!