A New Spin on Grilled Buffalo Wings

These Grilled Buffalo Wings have a secret ingredient- can you guess what it is?

Chicken on the bone, and chicken marinated overnight in buttermilk... these are a few of my favorite things!

I apologize that I only have a "during" photo because the after photo was more of a platter where the wings  had disappeared from.

If anyone is interested in a zippy new spin on grilled buffalo wings try this recipe!

** Heat  Soak Explained

📖 Recipe

Grilled Buffalo Wings with a Twist

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Course Main Course, Outdoor Dining, Side Dish

Cuisine American

Equipment

• Kamado Grill
• Gallon Ziplock bag

Ingredients

  

• 12 - 24 chicken wings Rule of thumb: approx. 6 wing segments per person
• ¾ cup buttermilk ranch dressing
• ¾ cup red hot sauce
• ⅔ cup potato flakes aka fake mashed potatoes

Instructions

 

• Put wings in a gallon ziploc bag
• Add dressing and hot sauce
• Marinade 6 - 24 hours
• Kamado grill - heat soaked** at 300-325 raised direct cooking
• Take the marinated wings out and set on a cooling rack allowing the clumped on marinade to drip off.
• Toss the wings in ½-2/3 of a cup of potato flakes (from fake mashed potatoes) and then go to your raised direct surface.
• I cook for 50 min to an hour turning sparingly but mostly re-arranging to compensate for hot spots.
• The skin gets crispy and the potato flakes add an amazing crispy crunch.
• Now just sit back and watch then disappear. Who would have thought that adding potato flakes just prior to putting the Buffalo wings on the grill would leave such a crispy exterior?

Tried this recipe?Let us know how it was!