12 - 24chicken wingsRule of thumb: approx. 6 wing segments per person
¾cupbuttermilk ranch dressing
¾cupred hot sauce
⅔cuppotato flakesaka 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?