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What could be better than a plate of chicken wings? It is so often the best appetizer, the best snack, that something-something that rounds out a barbeque.
But you want them crispy, don’t you? I’ve had many a chicken wing that has been gummy, gooey, and so disappointing that the rest of my day has been ruined. So, the next time you make chicken wings for a party make sure you incorporate this ingredient into the process.
Yep, that’s right. We have Korean fried chicken to thank for the concept of corn starch to crisp up poultry skin. The Kitchn’s Christine Gallary took this technique and added it to this grilled chicken wing recipe which has the added benefit of being paired with buffalo sauce. The smell of buffalo sauce makes me immediately hungry, and I just have to have it with my wings.
Don’t be deterred by the instructions to separate the wing from the tip. It’s easier than you think, so give it a try. Otherwise purchase pre-separated party wings or ask your butcher to help you.
For the chicken:
- 3 pounds chicken wings, preferably party wings
- 2 teaspoons cornstarch
- 2 teaspoons kosher salt
- 1/2 teaspoon garlic powder or garlic granules
- 1/4 teaspoon freshly ground black pepper
For the buffalo sauce and serving:
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup Frank’s Original RedHot Sauce (not wing sauce)
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon garlic powder or garlic granules
- Optional for serving: blue cheese dressing, carrot sticks, and celery sticks
Make the chicken:
- Heat an outdoor grill for direct, medium heat (about 350ºF). Meanwhile, prepare 3 pounds chicken wings. If the wings are whole and not yet separated, use a chef’s knife or kitchen shears to cut through the first joint of the wing and remove the wing tip. Discard or freeze the wing tips for stock. Cut through the second joint to separate the wing into flat and drumette portions.
- Pat the wings dry with paper towels and place in a large bowl. Sprinkle with 2 teaspoons cornstarch, 2 teaspoons kosher salt, 1/2 teaspoon garlic powder or garlic granules, 1/4 teaspoon freshly ground black pepper. Toss with your hands to evenly coat the wings until there are no dry patches of cornstarch.
- When the grill is ready, scrape the grates clean if needed. Grilling in batches if needed, place the wings on the grill in a single layer with space between each one. Cover and grill, flipping every 5 minutes, until cooked through and the skin is evenly browned and crisp, 25 to 30 minutes.
- About 10 minutes before the wings are ready, make the sauce.
Make the buffalo sauce:
- Place 4 tablespoons unsalted butter in a large microwave-safe bowl and microwave until melted, 30 to 40 seconds, or melt in a small saucepan over medium heat and pour into a large bowl.
- Add 1/2 cup Frank’s Original RedHot Sauce, 1 teaspoon Worcestershire sauce, and 1/4 teaspoon garlic powder or garlic granules, and whisk to combine.
- When the wings are ready, transfer to the bowl of sauce and toss to evenly coat.
- Serve with celery and carrot sticks, and blue cheese dressing, if desired.
Got leftovers? The wings can be refrigerated in an airtight container for up to 4 days.