Game Day Cedar-Plank Buffalo Chicken Wings
Buffalo wings are a game day essential. This recipe guarantees that YOU, Griller, will have the best wings at the party. When you add wings to a cedar plank, you add another of dimension of savory, smoky flavor to the classic “wingy” scrumptiousness that is Frank's® RedHot®. These wings are absurdly easy and take only about 10 minutes to prep. You can choose to grill the wings immediately, or to let them marinate for up to 24 hours.
- Cedar Grilling Planks (I used 5x11" but you can use whatever size you think is appropriate!)
- 2½ Lbs. chicken wings
- 1 Teaspoon paprika
- 1 Teaspoon black pepper
- 1 Teaspoon salt
- ½ Teaspoon cayenne pepper
- 2 Tablespoons soy sauce
- 2 6x12 Outdoor Gourmet Cedar Grilling Planks
Soak your cedar grilling planks in water for at least 15 minutes in hot tap water. Get out your cleaver and chop up your chicken wings into three sections; discard the wing tips. Combine paprika, pepper, cayenne and salt and add to wings in a large bowl, drizzle soy sauce over the top, mix and let marinate.
Buffalo Wing Sauce Ingredients
- ½ Cup Frank's® RedHot® Buffalo Wings Sauce
- 3 Tablespoons butter
- 1 Tablespoon brown sugar
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon honey or agave nectar
- ¼ Teaspoon cayenne pepper (more if you like your hot wings HOT)
Melt butter in a saucepan over low heat. Whisk in the rest of the ingredients. Remove from heat and set aside.
*Buffalo Sauce will be used for basting, and to toss the grilled wings in.
Preheat grill to medium heat (350º-375ºF). Add seasoned wings to cedar planks, add to the grill and shut the grill lid. Open the grill lid a couple of time to baste the wings with the buffalo. Grill the wings until the internal temperature reaches 160ºF or for about 20 minutes. I used my handy Thermapen for this recipe. If you have a meat thermometer use it!
Serve with bleu cheese dressing, celery and plenty of napkins. GO TEAM!