Bryan Amorese's dedication to real "Buffalo" wings

With summer upon us and the basketball finals in full swing, what better food to lay on the grill than Buffalo Wings? Lucky for you all, fellow BBQ-er Bryan Amorese shared his real “Buffalo” style recipe with me. Growing up an hour from Buffalo, he’s had a fondness for chicken wings all his life and doesn’t let anything stand in the way of his delicious summer dish – not even snow. Check out this yummy recipe, which will please every hungry mouth at your next BBQ.

Ingredients:

Full Wings marinated in:

• Apple Cider Vinegar

Season heavily with:

• Kosher Salt
• Fresh chopped Garlic
• Onion Powder
• Cumin
• Smoked Paprika

Buffalo Wing Sauce:

• 3 parts- Vinegar based Cayenne Pepper Hot Sauce such as Bulliard’s or Frank’s (Avoid Tabasco as main wing sauce base, but can be used for additional flavor)
• 2 parts- Butter or margarine.
• Pinch garlic powder

Directions:

1. Marinade and season wings for at least 4 and up to 24 hours
2. Sear wings over direct high flame 4-5 min. each side (gas or charcoal)
3. Move all wings to one side under low flame, keep other burners stepped (middle) medium heat (left) high heat to maintain temp. Or a 2 zone charcoal fire keeping wings over low zone. Rotate wings for equal direct grill exposure. (Slow drip of marinade creates small controlled flare-ups to give another layer of flavor!)
4. With wings almost completely cooked, place wings over high heat, flipping once to bring temperature up and to insure proper “BBQ Glow”
5. Mop with a little seasoning (Chef’s choice) 3-1 apple juice – cider vinegar mixture. A dash of beer never hurts as it always seems handy.
6. Toss with Buffalo Wing Sauce and enjoy

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Buy

1) 3lb bag of chicken drummettes. I usually buy the frozen ones and defrost when I am ready to make.

Sauce

One cup Franks Hot sauce (not that hot and is supposedly the first original buffalo wing sauce)

• 1/4 cup sriracha
• 4 chipotle peppers in adobe sauce
• 2 HEAPING tablespoons of minced garlic
• seasalt and freshly ground pepper to taste

Throw all ingredients (sans the chicken) into a gallon ziplock bag and mix in bag (you can seal the bag and shake around). Add the chicken wings.

Let the chicken marinate in the fridge for at least 30 minutes.

Cook chicken on a medium hot grill, about 10 minutes on each side (this will vary on your grill, size of wings, etc) or until done. Baste with sauce while chicken cooks.

Serve with Scott’s blue cheese dip. See recipe below.

• 12 oz. container sour cream
• 4 oz. container blue cheese (the better the cheese, the better the dip)
• 2 tblsp minced garlic
• 1 tbls spoon dry mustard
• lots of freshly ground black pepper and sea salt

Great on your spicy wings!!

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