How to Make Buffalo Chicken Wings in a Charcoal BBQ

blue cheese

🥗Healthier: Greek yogurt

💰Cheaper: feta cheese

Greek yogurt reduces calories while maintaining creaminess

Get charcoal going using a kettle crown or charcoal chimney.

Fill the charcoal chimney with charcoal or briquettes and light it.

Prepare blue cheese sauce by mixing 1/4 cup kewpie mayonnaise, 1/4 cup sour cream, 2 tablespoons crumbled blue cheese, juice of half a lemon, a pinch of salt, a pinch of pepper, and 1 tablespoon buttermilk in a container.

Use a stick mixer to blend the sauce and adjust consistency with more buttermilk if needed. Stir in fresh chopped parsley and set aside in the fridge.

Set up the barbecue with the kettle cone and dump in the lit charcoal after preheating for 5 minutes.

Season chicken wingettes and drumettes with garlic powder and place them on the barbecue around the kettle cone.

Add smoking wood over the kettle cone and close the lid, cooking at around 500°F (260°C) for about 40 minutes, rotating the cooking grate every 10 minutes for even cooking.

Make buffalo sauce by heating 1 tablespoon butter and 150ml Frank's RedHot sauce with 1 teaspoon Worcestershire sauce in a mixing bowl until melted and combined.

Check the internal temperature of the wings, aiming for 185°F to 190°F. Remove wings from barbecue and toss them in the buffalo sauce until well coated.

Cooking Techniques

Equipment Needed

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Dietary

Allergens