Difficulty: Beginner
Poultry
recteq Buffalo Wings
Jody
Prep Time: 5 min
Cook Time: 1 hrs
Difficulty: Beginner
Instructions
- Step 1: Burning the Mesquite pellets, pre-heat recteq to 400ºF.
- Step 2: Separate wings into flats and drumettes, discarding wing tips.
- Step 3: Season wings evenly with 1 tablespoon Ron's Screamin' Pig Rub. Place on Mesh Cooking Mat, and cook for 1 hour or until the wings are at an internal temperature of 185ºF.
- Step 4: While wings cook, place small grill-safe sauce pot in recteq. Add chopped garlic and butter. Cook 10 minutes then remove from heat.
- Step 5: In a large bowl, whisk together hot sauce, garlic, butter, honey, and Chef Greg's 4 Letter Rub . Toss wings through the sauce to evenly coat.
- Step 6: Plate, garnishing with bleu cheese crumbles, and serve.
Ingredients
Serving Sizes
Ingredients
- 3 pounds Whole Chicken Wings
- 3 tablespoon(s) Ron's Screamin' Pig Rub
- 3 Garlic Cloves
- 1/2 each Stick of Unsalted Butter
- 5 ounce(s) Matt's Louisiana Hot Sauce
- 2 tablespoon(s) Honey
- 2 teaspoons Chef Greg's 4 Letter Rub
- 3 ounces Bleu Cheese Crumbles
Tools Needed
- Knife
- Disposable Cutting Board
- Nitrile Gloves
- Mesh Cooking Mat
- Small Grill-Safe Sauce Pot
- Large Mixing Bowl
- Whisk
- Step 1: Burning the Mesquite pellets, pre-heat recteq to 400ºF.
- Step 2: Separate wings into flats and drumettes, discarding wing tips.
- Step 3: Season wings evenly with 1 tablespoon Ron's Screamin' Pig Rub. Place on Mesh Cooking Mat, and cook for 1 hour or until the wings are at an internal temperature of 185ºF.
- Step 4: While wings cook, place small grill-safe sauce pot in recteq. Add chopped garlic and butter. Cook 10 minutes then remove from heat.
- Step 5: In a large bowl, whisk together hot sauce, garlic, butter, honey, and Chef Greg's 4 Letter Rub . Toss wings through the sauce to evenly coat.
- Step 6: Plate, garnishing with bleu cheese crumbles, and serve.
Chef Pairings
Add some Grilled Elote Salad and Kung Pow Brussels Sprouts to balance out these recteq Buffalo Wings!