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Well, I have a little Weber Smokey Joe portable BBQ grill that I occassionaly bring with me on outings. One of the things I like to cook on that are Buffalo Chicken Wings.

I will ususally start with a couple of pounds of chicken wings. I am thinking that a little over a pound will fit on the smokey joe at one time.

The basic ingredients I use for these are as follows:

(1) Bottle Sweet Baby Rays Buffalo Wing Sauce

(Teaspon to 1/4 Cup) Ground Cayanne Pepper - adjust to taste level

(2) lbs chicken wings

(2-3)Cups Smoking wood chips - Hickory or Mesquite

(1) Bottle of Blue Cheese or Ranch Dipping Sauce if desired

If I am using smoking chips I would placed 2 to 3 cups of the smoking chips in some water for at least 30 minutes to 1 hour before the cook. The water helps keep the chips alive a bit longer before they burn up.

I start by prepping the Grill. I would get a load of charcoal going and get it burned down so they are glowing embers.

Next it is time to start washing and prepping the Chicken Wings. I seperate the three piece of the wings by cutting the two wing joints. I then discard the wing tips.

Once the wings are prepped and the grill is ready, I would throw a big handful of smoking chips on top of the charcoal embers and place the grill grate in the grill.

Next, place the bare wing pieces on the grill and start cooking over a medium to medium-high temp.

While the wings are on the Grill, get a bowl and dump the buffalo sauce in . Add additional ground Cayanne pepper to suit. I like a couple of good sized table spoons added to it to kick the heat up a notch.

Keep an eye on the chicken wings and flip & rotate as necessary. It will take about 15 to 20 minutes to cook the wings. Once the wings appear like they are almost done, remove them from the grill, and toss them in the buffalo sauce.

Once they are sauced up, place them back on the grill and cook until the sauce bakes on to the wing. I cook them till they appear slightly charred.

Once the sauce is cooked into them, remove the wings and toss once again in the sauce.

After the 2nd sauce toss, place them back on the grill for another minute or two. I like to dry the sauce up a little bit before serving.

At that point, you can remove them from the grill and serve with some dipping dressing of your choice if desired.

Finally, if some of your camp members have had a couple of extra bevergages and are feeling brave, you can add some variety to the wing after the 2nd sauce and before the final grill.

After the 2nd sauce, roll some wings in some dried, crushed habanero pepper flakes, then place back on the grill to dry the sauce up a bit. After that is complete, drink a beverage of choice, eat a couple of wings, and drink a couple more beverages of choice :mrgreen:

Enjoy
 

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Sounds good, i never ate any Buffalo Wings that didn't come out of a package.
 

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Now we are talking my language! Thats sounds tasty!
 

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Pops said:
Sounds good, i never ate any Buffalo Wings that didn't come out of a package.
Me neither Pops, either that or Hooters! :D This recipe sounds delicious.
 

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Discussion Starter #5
Cesar said:
Pops said:
Sounds good, i never ate any Buffalo Wings that didn't come out of a package.
Me neither Pops, either that or Hooters! :D This recipe sounds delicious.
Definitely better Eye Candy at Hooters, than my place :shock: :shock:
 

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That was too funny Steve.
.
 

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There are many Buffalo chicken wing recipes out there, but if you want to taste the "real" thing give this a try. The chicken wings are deep-fried in the original recipe, but the hot oven works fine for the home version.
Ingredients:
• 36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
• 1 tablespoon vegetable oil
• 1 tsp salt
• 1 cup all-purpose flour
• 1 1/2 tablespoons white vinegar
• 1/4 teaspoon cayenne pepper
• 1/8 teaspoon garlic powder
• 1/4 teaspoon Worcestershire sauce
• 1 teaspoon Tabasco sauce
• 1/4 teaspoon salt
• 6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
• 6 tablespoons unsalted butter or margarine
• celery sticks
• blue cheese dressing.
Preparation:
Preheat oven to 425 degrees F.
1. If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.
2. While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.
3. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.
 
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