Created in Buffalo, New York these barbecue chicken wings are a staple dish in the USA and beloved by Super Bowl watchers across the nation.
It’s a simple but delicious barbecue chicken recipe, blending the spicy heat of fermented chilli peppers into a rich clingy sauce which just goes so well with chicken.
I remember going to Texas many years ago, being on a shoestring budget the first night I ordered pizza and Buffalo wings. Being from the UK and loving my curry, I had this crazy idea that Americans didn’t do hot food, so of course I plumbed for the “super hot” wings on the menu.
I soon found out (as I did throughout my trip to the Lone Star State) that my assumption was wrong, those wings blew my head off! Back then the Texas tourist motto was “It’s like a whole other country”, but this was more like a red hot new world to my taste buds.
There are many variations and hundreds of recipes for this dish, but I am going to give you a simple medium version which doffs its spicy cap to the original.
Ingredients for barbecue chicken wings
For the chicken
- 500g Chicken wings
- Small amount of oil
- Good pinch of salt and pepper
For the barbecue sauce
- 150 mls Hot sauce*
- 125g Butter (half a standard pat)
- Salt (if required)
- Cayenne pepper (for more heat if required, probably not!)
*I used Frank’s (148ml bottle) but try Tabasco or your favourite hot sauce. You can even use sriracha for a more exotic Asian style wing.
Take the chicken and rub all over lightly with oil (not dripping in it) then season with salt and pepper. Let the chicken come up to room temperature.
In the meantime let’s make the sauce. Take the butter and place in a pan on the hob at the lowest heat possible. This is important because we do not want the butter to split, at high heat butter solids will separate and this will ruin the sauce. So gently melt the butter while stirring until you have a pan of golden liquid.
Add the hot sauce to the pan and whisk it in so the sauce becomes uniform in colour. Turn off the heat and taste. At this point the smell of the sauce will make you think I’m crazy as it’s very powerful, but don’t worry all is fine :). Adjust the seasoning using salt if required and the cayenne if you want it hotter!
The barbecue sauce will seem too thin but its fine, because as it cools it will thicken.
Once your BBQ has calmed down and has a good level heat with the coals looking grey, place the chicken on and keep it moving fairly regularly. Get the skin to start to go golden then move the chicken to the sides of the grill out of the main heat area. This will stop your chicken burning and let it cook thoroughly. Keep turning regularly as you will notice hot spots trying to singe your lovely wings.
Now if you have a BBQ with a lid (I guess most of you do), buy some wood chips in advance. Any of the store bought BBQ wood chips will work perfectly. If you have an open BBQ simply carry on cooking as above for around 10 more minutes.
I don’t tend to soak the chips for wings, just throw a good handful on and shut the lid. The temperature in your BBQ will drop and that wonderful smoke will fill it instantly. I would leave this for at least 10 minutes before opening,
You will see the smoke seeping from your BBQ getting less and less. When it’s almost gone open it back up and let the heat fire up again. Trust me it doesn’t take long for that smoke to flavour those little wings.
Give them a turn and a few more minutes then check to see if they are done by inserting a knife into the thickest part and ensuring juices run clear and that the meat comes easily away from the bone.
Place the chicken wings in a bowl and smother in your Buffalo sauce.
If you like this recipe you’ll love my bestselling Kindle BBQ book! http://myBook.to/ManVsFire
Remember to share how you got on with this recipe in the comments below.
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These look amazing, I wonder if while doing them as a veggie for my buddies tomorrow…I could do the same with aubergine for me? I love spice and I know my meat eating friends love to nibble on wings…like a great starter for the main event…cool…loving this series!
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Thanks Sarupa, of course try augergine but also you could bbq halloumi and toss it in the sauce. I think veggie sausages would work well too 🙂
Hi Michael,
What a nice surprise to see and read what you do! I am jealous! Simply because I can’t cook … and envy those who do .. I watch some cooking shows and it amazes me how the chefs whip meals up and know what kind of spices to use with what .. it’s creative, lovely to look at, and well .. glad to meet you! I’m sure I’ll be back to look, see, and use a recipe or two…
Lesly I’m glad to hear you’re enjoying the recipes. A lot of the bbq recipes are so simple, following the techniques you can’t really go wrong. If you do have any questions at all, please do feel free to ask we will be more than happy to help 🙂
Like the idea of smoking the wings – I’ve been doing mine in the oven.
I usually have a blue cheese dressing for dipping along with some celery sticks – kinda sounds like overkill but it’s really good – cuts the spice a bit for those that like to mix hot with milder.
Making them in the oven is fine, especially here in the UK with our temperamental “summer”…Blue cheese sauce sounds delicious, I will be trying it with them soon, thanks Marty!
Hey Micheal, Wowsy Hot wings Not for me but I do like to use wood chips in my grill this does give everything great flavor HUH? Thanks for sharing Chery 🙂
Chery, when I smoked the wings for this recipe I had a sneaky taste and it was almost like smoky bacon! Why not try just the smoked wings with blue cheese sauce as Marty suggested, it would be just as delicious 🙂
This looks delicious! My husband and kids love buffalo wings, and they like it hot! Would try making this, less the cayenne pepper as I don’t want to blow their heads off, lol. Thank you for this awesome recipe!
My pleasure Cherrie! Hope you enjoy it and watch out for the next BBQ recipe coming soon 🙂
These sound great, although I’ll have to tame them down a bit, I don’t like “real” hot chillie food! Hubby just bought a new barbecue, so we could try those out on there.
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Julieanne, If your hubbies BBQ has a lid try the smoking technique on it’s own (if you really don’t like spice). Well seasoned smoked chicken is a joy by itself 🙂
Love the story of the first time you had them hot wings in Texas!!!! And, yes, it many ways, it’s a whole new country!
I didn’t realize that buffalo wings came from New York! Thanks for that information.
And your recipe looks exquisite!
Love your articles and your pics!
Thanks for sharing!
~ Jupiter Jim
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Jim, I have been all over the USA but in Texas they really like it hot! Thank you for your kind comments, try the recipe and see how it compares with your local restaurants version. 🙂
Hey Micheal
these wings sound delicious i love hot foods i have to try the wood chips i usually don’t BBQ with them.
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Please do try the smoking with wood chips, as the well seasoned chicken comes out with an almost smoked “bacon” sensation…unbelievably delicious and then you get the sauce too…heaven! 🙂