This is one of those recipes, and this time around the product was Booya Buffalo Wing Sauce, the "sorta hot" version.
A lot of wing recipes require that you fry the wings. Sometimes with a coating, sometimes not. But seriously - it's summer. Why fry when the grill is so handy?
And sure, you could just dip the wings in hot sauce when you're done, but why not let the sauce cook onto the wings a bit? And while we're at it, why not fiddle with the sauce a bit? Because that's how I roll. My additions don't change the flavor of the sauce very much, but they add a little richness.
You can buy whole wings and cut them apart yourself, or buy them already separated. Unless you're saving the little wing tips for stock, the separated ones are probably a better buy, unless they're a lot more expensive.
Grilled Hot Wings
2 pounds chicken wings
1/2 cup Booya Buffalo Wing Sauce "Sorta Hot"
2 tablespoons butter
1 tablespoon sugar
Put the wings on the grill, turning often and moving them around the grill so they cook evenly.
Meanwhile, melt the butter in a small saucepan. Add the wing sauce and sugar. Cook, stirring until the sugar is dissolved and the butter is incorporated into the sauce.
When the wings are just about done, brush them with the sauce and move them to a cooler part of the grill. If you'd like them even saucier, wait until the sauce has cooked onto the wings, then brush again for a thicker glaze.
If you want a classic presentation serve with celery sticks and blue cheese dressing.
To be clear, I'm not reviewing or endorsing the products in this recipe. I've created the recipe for Fooducopia to post on its site and I'm re-posting the recipe here for my readers as well. Then again, since I created the recipe, rest assured that I liked it. I don't cook stuff that we're not going to eat.