Ingredients and cooking essentials needed:
Pretty simple really. You can buy wings either as whole wings or with the flats and drums. I buy them both ways, as whole wings and in parts.
Wash the wings and place them in a plastic bag. Add the kosher salt and ground pepper. The wings can be prepped the night before or day of.
Heat your Kamado Grill to around 350-375 direct heat and put the wings on with no sauce. I like to cook my wings pretty crispy but that is simply a matter of personal preference. It will take 15-20 minutes to cook the wings. Flip them a few times since the chicken causes some flame ups due to the fat released during cooking.
I like using the Smokeware “Grate Stacker” since I cook almost twice as many wings and rotate them from the lower grill grate to the upper grill grate as they cook. This is optional depending on how many wings you cook at a time.
To make the sauce mix roughly eight parts of “Frank’s RedHot Original Cayenne Pepper Sauce” with two parts Lane’s BBQ “One Legged Chicken” buffalo sauce.
To further explain: the sauce from Lane’s BBQ is fantastic but pretty darn hot. So, I cut Lane’s BBQ “One Legged Chicken” buffalo sauce with “Frank’s RedHot Original Cayenne Pepper Sauce” at a ratio I found works well. It is pretty hot and spicy. I would not recommended this sauce for children. What’s great is you can make it hotter with more “One Legged Chicken” buffalo sauce or weaken the spice with more “Frank’s RedHot Original Cayenne Pepper Sauce”.
Mix the sauces together in a bowl and toss the wings thoroughly in the mix. Now place the wings back on the grill.
At this point the wings are fully cooked and all I’m doing is cooking down the sauce on the wings, reducing the moisture content or drying the sauce a bit. Let them cool down a bit and serve with some dipping sauce.
Darn good after night in the fridge too! I’m telling you, people love these wings and the sauce makes it!
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