This was the second wing recipe I made on this day. It was an impromptu wing showdown where I tried two different recipes and the winner would be made again two nights later. This recipe from Fine Cooking Magazine’s Grill It
special edition was intended to make grilled Buffalo style wings that were better than the normal fried Buffalo wings. The recipe started off with a spice rub which was applied to the wings before they went into the fridge for 6 hours. Meanwhile a Buffalo sauce with butter and hot sauce was made in a large skillet using low heat. The wings came out of the fridge while the grill was warming up and they were direct grilled for 20 minutes. When the wings were done the wings were placed in the skillet with the Buffalo sauce, where they were heated for 5 minutes and then it was time to eat. To cut to the chase: These wings weren’t bad, but I’ve made several other recipes that were better. So the CHINESE CHICKEN WINGS
won the day. But as I said these wings weren’t bad and I don’t regret making them. In fact I may use the technique of heating the grilled wings in a skillet with the sauce another time with other recipes. Some day I hope to have a “go to” Buffalo wings recipe that uses the best parts of several different recipes.