I doubt that Teressa Bellissimo knew what kind of sensation she was creating when she served up the first buffalo wings at the Anchor Bar in Buffalo, New York, in 1964. The crispy spiciness of the wings and the cool, creamy tang of the blue cheese sauce are a terrific flavor combination
This recipe gives a nod to tradition by using the same Frank’s RedHot sauce that Teressa tossed her wings in. It’s got a little heat, excellent depth, and vinegary tang. While frying is the standard way to prepare buffalo wings, I really think that grilling them is the best way to go. Grilling lets some of the fat render out, but you still get nice, crispy wing plus all that extra flavor that the smoke brings to the party.
3-4 pounds fresh chicken wings (about 16-24 wings), whole
1 1/2 cups Frank’s RedHot Original Cayenne Pepper Sauce
3 tablespoons butter, melted
Combine hot sauce with melted butter in a large container with a lid. Mix well. Place the wings in the container, seal, and shake to make sure that they are covered with the marinade. Marinate in the refrigerator for at least 4 hours, but preferably overnight, turning the pieces occasionally.
Set up your grill for an indirect cook at 350°F. Use a pan under the grate to catch any drippings and further diffuse the heat.
Remove the wings to a plate, reserving the marinade. Put the reserved marinade in a small saucepan and bring to a boil over medium-high heat. Boil for 2 minutes. Remove from heat and let cool.
Put the wings on the grill and cook about 15 minutes, flip the wings, and baste them with the reserved marinade. Repeat every 15 minutes until the wings are done (about 45-60 minutes). Serve hot from the grill with bleu cheese dressing and celery sticks.