JD’s Grilled Buffalo Wings

Buffalo Wings

These wings are brined, steamed and grilled so they are a healthier alternative to frying! Steaming the wings works well as it partially cooks them and renders out all the fat in the wings before you grill them. The results is a crispy and delicious wing with no fat under the skin.

Directions

1. If you have time you can brine the wings the night before.
2. Place a 6-quart saucepan, with a steamer basket and 1 inch of water in the bottom, over high heat, cover and bring to a boil.
3. Remove the tips of the wings and discard or save for making stock. Use kitchen shears or a knife to separate the wings at the joint. Place the wings in the steamer basket, cover, reduce the heat to medium and steam 10 minutes. Remove the wings from the basket and carefully pat dry. Lay out the wings on a cooling rack set in a half sheet pan lined with paper towels and place in the refrigerator to dry, about 1 hour (or overnight). The longer the wings are in the refrigerator the more fat will render out of the wings and turn into gelatin that will fall off during grilling.
4. Heat grill and add chicken wings to grill getting some good char and cooked all the way through. Make sure to rotate the wings on the grill and make sure not to burn them.
5. While the chicken is grilling, melt the butter in a small bowl with the garlic. Pour this along with the hot sauce and 1/2 teaspoon salt into a bowl large enough to hold all of the chicken and stir to combine. Remove the wings from the grill, transfer to the bowl and toss with the sauce.
6. Serve warm with celery and ranch or blue cheese.