Buffalo Chicken Wings

 

Prep time: 20 mins + 4 hours marinating

+ 20 mins standing

Cook time: about 40 mins

Serves: 4–6

 

1.5 kg chicken wings (see Notes)

125 g butter, chopped

2 tablespoons chilli sauce (see Notes)

vegetable oil, for brushing

 

Dipping sauce

120 g soft blue cheese

¼ cup sour cream

¼ cup buttermilk

¼ cup good-quality whole-egg mayonnaise

1 tablespoon lemon juice

1 tablespoon chopped chives

 

Notes:

You may be able to buy chicken wings already separated, or even just the ‘drumette’ section, which will save a bit of preparation time.

 

Use regular chilli sauce here, not sweet chilli sauce, which will make the wings burn on the barbecue.

Buffalo chicken wings originated in Buffalo, New York – not from some freaky hybrid animal. They are normally deep-fried, but barbecuing makes them so much better.

Cut the wing tip sections from the wings (if present) and discard. Cut the wings into two portions, through the joint and place in a shallow non-reactive dish.

Combine the butter and chilli sauce in a small saucepan and stir over medium heat until melted and combined. Cool slightly, then drizzle half the mixture over the wings and toss to coat thoroughly. Cover and marinate in the fridge for 4 hours, or overnight. Refrigerate the remaining butter mixture until needed.

Take the chicken from the fridge about 20 minutes before cooking.

Prepare the barbecue for indirect cooking and preheat to 180°C. Add a few soaked wood chips to the coals and add water to the drip tray. Put the cooking grate in place and wipe with oil. Place the wings on the grill, over the drip tray. Cover the barbecue and cook for 20 minutes.

Re-melt the remaining butter mixture and brush over the wings. Cover and cook for another 15 minutes.

Uncover the barbecue and slide the wings over the coals for a few minutes to char them slightly. Move and turn them as needed, so they colour evenly. Transfer the wings to a tray and cover loosely with foil. Rest for 10 minutes, before serving with the dipping sauce.

To make the dipping sauce, either whiz all the ingredients (except the chives) briefly in a small food processor to combine, or mash the cheese and add the remaining ingredients a little at a time, mixing with a fork until almost smooth and evenly combined. Stir in the chives and season to taste.

This recipe is from THE BBQ Cookbook, available NOW from all good book stores or direct here from THEBBQ.com store

From THE BBQ Cookbook, available from all good book stores or direct from THEBBQ.com

Supported by Screen Australia, Soundfirm, Revolution Partners, Film Victoria, IGA, Barbecues Galore and Heat Beads