By Dave Lobeck
CNHI News Service
With all the talk of the upcoming NFL draft, it got me thinking of the upcoming football season, followed closely by the accompanying food.
Then it dawned on me. I have never shared with my readers one of the best finger foods ever, smoked Buffalo wings on the grill.
People take their wings seriously. If you don't believe me, you should see some of the comments on
my YouTube Buffalo wings video. Cursing, screaming (ALL-CAPS) and name calling, all over a darn chicken wing. (YouTube.com/BBQMyWay.)
So, if you are a purist who believes that any alteration of
the original recipe eliminates the cook's right to call the end dish a Buffalo wing, you may want to skip this week's column.
If on the other hand, you are looking for a fun and easy dish to prepare on the grill,
Set up the grill for indirect heat, meaning you pile the coals on one side of the grill. Once the coals are
75 percent ashen, sprinkle with hickory chips.
Prior to starting the grill, wash, dry and cut the chicken wings in half, then cut off the wing tip and discard. Sprinkle with kosher salt and freshly ground black pepper.
The sauce I use is as authentic as it can be. You can also use BBQ sauce as a replacement, but the end
result will be nothing like a Buffalo wing, although it would be quite delicious.
Buffalo wing sauce
• 1 ½ cups Frank's Hot Sauce
• ¼ cup unsalted butter
• 3 tsp white wine vinegar
Over medium heat, combine all the ingredients and stir until the butter is melted and incorporated into the hot sauce.
Place the chicken wings on the portion of the grill which is opposite the coals. Cover, and let cook for 20 to 30 minutes. This is where the wing becomes infused with the smoky flavor.
Take ½ of the sauce outside and baste the wings. Now, move the wings directly over the coals and turn them frequently. Stay with it, as they will flare up pretty quickly. The purpose is to give the skin a little texture and crunch.
Once the wings are done, bring them inside and place in a bowl. Pour the other ½ of the sauce on the wings and toss. Do not use any of the sauce you used for basting. Serve with fresh blue cheese
dressing, carrots and celery.
I have included my wife's famous bleu cheese dressing, which is spectacular.
Liz's bleu cheese dressing
• 1 Cup of real mayonnaise
• ½ Cup Sour Cream
• 2 Tablespoons of Chopped Onion
• 1/4 Cup of Finely Chopped Parsley
• 1/8 Cup of Crumbled Blue Cheese
• 1 Teaspoon of Minced Garlic
• 2 Teaspoons of White Wine Vinegar
• Juice of 1/2 Lemon
• Salt and Pepper to Taste
Dave Lobeck is a barbecue chef from Sellersburg, Ind., who writes a column for CNHI News Service. Visit his website at www.BBQMyWay.com.