Serious Eats: Recipes

Grilling: Buffalo Wings

On Fridays, Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua!

My hat goes off to whoever first paired pizza and wings. I don't know if it's just the fact that I've enjoyed the two together my whole life, but a hit of spicy buffalo sauce, followed by a bite of smooth mozzarella, is one of the great pleasures in the unhealthy diet I maintain. So, when I grilled up some pizzas last week, it went without saying that buffalo wings would be served alongside. But instead of busting out the fryer, I took them to the flames.

With a previous success in getting a great, crisp skin on grilled wings, I thought this would be a snap. Unfortunately, my fire may have been too hot and I started getting burnt, rather than crackling, skins--so I adopted a two-zone method to get them finished in an edible state. Although the skins did not get that super crispness that I prefer, the wings were a hit all around. They were juicy and had a pleasingly complex buffalo sauce, achieved by mixing multiple sugars and hot sauces together with butter. It was the perfect accompaniment to some grilled pizzas.

Printed from

© Serious Eats