No ImageBarbecued Buffalo Wings

Did you make it? Rate it!

  1. Kimberly

    Will be making this as many of my Friday nights in my twenties was spent at Big Barry’s! They also had the best salad with their own house dressing served in a wood bowl. Do you rennet the cauldrons the wing sauce was served in and the gold mining pans? Thank you for the memories ❤️

  2. David

    Tired this recipe for my sons HS Grad party. Everyone loved them from young to old. Many comments best wings ever had… We usually get wings from J Timothy’s- ranked second in US- so that’s pretty good. Used Franks Hot Sauce, left out salt in sauce. I was surprised they came out nice and succulent, I thought :60-:90 might create over-cooked dried out wings. This recipe and technique is a true keeper. Can’t wait for the next tail gate! I was told I Could open up a wing store with these wings,

  3. Eva

    This was sooo good. As you say the cooking time varied for me using a simple charcoal grill. I will be making this again and again. I love your recipes.

  4. Kathleen

    Elise and Hank you are two amazing chefs! I DON’T EVEN LIKE buffalo wings. I made them over the weekend for my husband, and after trying one to make sure the skin wasn’t ‘rubbery’ (as he calls it,) I was hooked! It’s a good thing I made a double batch as you suggested, because between just the two of us, I am embarassed to admit, we ate them all!
    I need to rephrase my prior statement: I LOVE these buffalo wings!

  5. Janet

    Made these Sunday for an appetizer for my family. We all wished I had made more! I had tried grilling wings years ago and didn’t like them; don’t remember why. I don’t think my husband will let me make wings any other way now. I used a combination of hot sauces, a couple of tablespoons of Tabasco, a couple of tablespoons of Crystal and the rest Frank’s Red Hot and cooked them for about an hour and a half. Thank you for a great recipe!


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