Ingredients:
4 lbs chicken wings, cut into wingette and drumette sections, tips discarded
3 teaspoons kosher salt
3 teaspoons baking powder
- 1 stick of butter, melted (4 ounces)
- 1/2 cup Frank's Red Hot sauce (traditional for Buffalo wings)
Directions:
1. Dry brine the wings: Toss the wings with the kosher salt and baking powder in three batches - 1 tsp kosher salt, 1 tsp baking powder, and 1/3rd of the wings per batch. Spread the wings out on a sheet pan with a rack over it, so they aren't touching each other. Refrigerate, uncovered, for eight hours to 24 hours before cooking.
2. Prepare the grill: Set your grill up for indirect high heat cooking. For my Weber Summit, this means preheating for 15 minutes, then turning off all the burners except for the two outer burners (burners 1 and 6) which I leave on high.
3. Prepare the wing sauce: Melt the butter, then whisk in the Frank's Red Hot.
4. Cook the wings: Put the wings on the grill grate, over the unlit section, so they are cooking with indirect heat. Cook with the lid closed for twenty minutes. Flip the wings, then cook, lid closed, for another ten to twenty minutes, until the wings are well browned. Move the wings to a large bowl, pour the sauce over them, and toss until the wings are well covered with sauce. Let them rest in the sauce for a few minutes, toss them again, then serve.
