Mark Bittmans Minimalist Buffalo Wings Recipes

BUFFALO CHICKEN WINGS

Steps:

• Cut 3 pounds of chicken wings into 3 sections; save the wing tips for stock. Toss the wings with a little neutral oil to keep them from sticking.
• Heat a charcoal or gas grill; the fire should be moderately hot and the rack 4 to 6 inches from the heat. Leave one side of the grill cooler for indirect cooking.
• Put the wings on the cool side of the grill. Cover the grill and cook, checking and turning once or twice, until most of the fat has been rendered and the wings are cooked through, 15 to 20 minutes. (You can also broil in the oven on a sheet pan, flipping wings halfway through.)
• While the wings cook, combine 1/3 cup relatively mild hot sauce, 4 tablespoons melted butter, 1 tablespoon sherry vinegar or white vinegar, 1 tablespoon minced garlic, salt and pepper in a large bowl.
• When the wings are cooked, add them to the bowl with the sauce, and toss to coat. Now put the wings on the hot part of the grill and cook, uncovered, turning as necessary, until they're nicely browned on both sides. (Or return to the broiler for a few minutes.)

MARK BITTMAN'S MINIMALIST BUFFALO WINGS

Steps:

• Pat the wings dry very well with paper towels. Toss the wings with a little neutral oil to keep them from sticking, salt them lightly, and spread them on a baking sheet, leaving at least an inch of space between each wing.
• Heat the broiler with a rack 4 to 6 inches from the flame.
• Broil in the oven on a sheet pan until the wings are evenly well-browned and crisp, flipping them midway through. This should take 20 to 25 minutes overall, but will depend on the strength of your broiler, so peek often!
• While the wings cook, in a large bowl, combine the hot sauce, melted butter, vinegar, garlic, and salt and pepper to taste (you won't need much).
• When the wings are browned and crisp, add them to the bowl with the sauce, and toss to coat. Return the wings to the pan, leaving excess sauce in the bowl, and broil for a few minutes until sizzling and nicely browned on both sides, flipping once.
• Serve hot with the extra sauce on the side or, for extra spicy, saucy wings, toss back in the sauce before serving.