Name: Buffalo hot wings
Prep time: 495 min
Cook time: 20 min
Total time: 515 min
Yield: serving
Cuisine: Accompaniment
Ingredients: 16 chicken wings; 1 cup hot sauce; 1/2 cup lemon juice; 1/4 cup vegetable oil; 2 Tbs Worcestershire sauce; 4 cloves garlic cloves, minced; 2 tsp sea salt; 1 tsp black pepper freshly ground; 115 g butter or oil

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Ingredients (9)

16	chicken wings
1 cup	hot sauce
1/2 cup	lemon juice
1/4 cup	vegetable oil
2 Tbs	Worcestershire sauce
4 cloves	garlic — cloves, minced
2 tsp	sea salt
1 tsp	black pepper — freshly ground
115 g	butter — or oil

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Method:

Wipe down the chicken wings with a kitchen towel. Set aside.
In a sealable bowl mix together half the hot sauce, all the lemon juice, oil, Worcestershire sauce, garlic, salt and pepper.
Add the chicken wings, mix well and store in the fridge for 4 to 10 hours.

When your coals are warm but not too hot they’ll be ready for the wings.
Just before grilling the wings, melt the butter in the microwave or in a saucepan on the grill.
Add the wings to the grill turning them regularly to prevent the skin from burning.
Mix the melted butter / oil into the marinade.
Brush this baste onto the wings as they cook.
After 20 minutes check one of the wings to see if it’s done by cutting it close to the bone at its thickest part. If it’s still pink continue cooking until the chicken is cooked through.

Serve with chips (to soak up the excess sauce) and ice cold beer.

Recipe reprinted with permission of Damian Ettish.