If you were to ask Keith what season it is right now, his likely response would be “football season.” With that in mind, I have a recipe for you that is perfect for eating with the guys in front of the TV while the game is on. It doesn’t hurt that our recent unseasonably warm temperatures actually make grilling in December a pleasant activity!
Last weekend, as I was making my shopping list, I asked Keith if he had any dinner requests. He quickly suggested Grilled Buffalo Wings and Potato Skins (with a beer or two on the side). Total man food, but it tasted very good. I added some raw veggies for a feminine touch!
I put Keith in charge of the wings, since he’s the grill master in this house. Here’s the recipe that he came up with:
Grilled Buffalo Wings
For spice rub:
- 1 Tablespoon garlic powder
- ½ Tablespoon Barbecue seasoning
- ½ Tablespoon smoked paprika
- ½ Tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon black pepper
- ½ teaspoon ground mustard
- ¼ teaspoon cumin
- ¼ teaspoon cayenne
- 3 - 4 lb. chicken wings cut at the bony joints and small tips discarded
- Approximately 1 – 1.5 cups Buffalo wing sauce
- To make spice rub, combine all seasonings in a small bowl.
- Place chicken wings in a large zip-top bag and sprinkle with spice rub. Make sure that all of the wings are coated with the rub. Place wings in refrigerator and allow to marinate for at least 1-3 hours.
- Grill wings over medium heat for 15-20 minutes, basting with buffalo wing sauce as you turn them.
We served them with The Pioneer Woman’s Potato Skins, carrots, celery, and ranch dressing. And beer.