With the last few months of restricted restaurant dining, how were we to get our Buffalo Wild Wings fix? I am thankful for the inspired moment I had during one of my pre-quarantine grocery shopping trips!
These are two of our favorite sauces, and I was able to grill a few wings and sauce them for us to enjoy while dining outdoors on the deck.
Wings are packaged as either whole or already cut and sectioned into drumettes and flats. If you purchase a package of whole wings, it will be much easier to cook or grill them if you cut through the joints.
First, cut through the joint that connects the wingtip. You'll want to discard the tip.
Next, cut the wing in half through the remaining joint, which is between the middle joint (the flat) and the drummette.
Preheat your gas grill to a medium temperature of about 325-350 degrees. This will usually take about 10-12 minutes. You don't want the grill to be too hot because it will char the exterior of the wings before the interior gets a chance to cook!
Place the wings on a rimmed baking sheet and season with salt, black pepper, and granulated garlic.
Using tongs, put the wings on the grill and reduce the burners to medium/medium-low.
You'll want to grill the wings for about 20 minutes, using tongs to turn them over every 5 minutes or so.
When the internal temperature reaches 160 degrees F., you can begin to add the sauce! Continue brushing on the sauce until the internal temperature of the wings reaches 165 degrees F.
Place the wings on a serving plate or platter and let them rest 5 - 6 minutes before serving. Of course, you can always offer more sauce on the side for your diners.
Make sure you have plenty of napkins!
I need to look for those sauces.
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