Buffalo Wings....what is the best way to make them?

[FMCoug]

FYI the original bar in Buffalo that started the whole thing has a location in the BUF airport. Can't remember the name of it but the wings were freakin' aweseome.

But really, wings in Western NY are kind of like lots of regional foods. Get them anywhere there and they are better than elsewhere it seems.

[kccougar]

I want to get a smoker, but I think I'd still do wings on the grill. The smoker sounds like a lot of time and effort just for wings.

I believe someone posted here that steaming the wings before grilling results in a crispy skin, but I haven't tried that yet.

[FMCoug]

I want to get a smoker, but I think I'd still do wings on the grill. The smoker sounds like a lot of time and effort just for wings.

I believe someone posted here that steaming the wings before grilling results in a crispy skin, but I haven't tried that yet.

FYI I ran out of propane for my grill and started using the Targets fire grilling about a month ago. I don't know if I will ever fill it. :-)

[kccougar]

Tip: Plowboys BBQ rub works great on wings. I typically use the wing rub I posted earlier in this thread or JL rub on wings and then add Frank's red hot/butter to make Buffalo wings. I also usually leave the sauce off some of the wings, because my kids like them plain. I've been curious about the Plowboys rub that I bought for brisket but hadn't tried yet, so I opened it up and used it on some of the wings (no sauce). Great flavor. I thought I could taste a hint of cinnamon that made it interesting, but I don't see cinnamon listed in the ingredients.

[TripletDaddy]

are you using your grill or your smoker for the wings? did you achieve crunch?

[kccougar]

are you using your grill or your smoker for the wings? did you achieve crunch?

I've smoked the wings before but I usually still use the grill. It's faster. Certainly not as crunchy as fried, but I did achieve some level of crunch (or crisp, more accurately).

BTW, another tip. There's a bar on 500 W between 5th and 6th South that has a Wednesday special - smoked wings for $0.33 ea. They are pretty dang good. Devil's Daughter is the name of the place.

[TripletDaddy]

I've smoked the wings before but I usually still use the grill. It's faster. Certainly not as crunchy as fried, but I did achieve some level of crunch (or crisp, more accurately).

BTW, another tip. There's a bar on 500 W between 5th and 6th South that has a Wednesday special - smoked wings for $0.33 ea. They are pretty dang good. Devil's Daughter is the name of the place.

Thats only a few blocks from my office. Maybe I can give it a try this week. 33 cents? That's a steal.

[kccougar]

Yup. I usually order a dozen wings. $4

Sauces are served in bottles at the table and are okay - Devil's Daughter sauce is better than the St.Louis or Memphis sauces.

[kccougar]

Update to this old thread. I don't know what I was doing back then grilling these things for almost an hour. Amazing that I didn't completely dry them out. I've found my favorite method for wings is the following:

Costco frozen wings/thighs straight from the freezer to the smoker at 325 degrees. They are done in just a little over 30 minutes, at which point I remove and toss in a bowl with rub/seasoning of choice, then transfer to a hot grill for a few minutes a side to crisp the skins. Then toss in sauce if desired. Easy method and you don't have to plan ahead to thaw the wings.