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Grilled Buffalo Wings

Reviewed: Apr. 18, 2011
I love these bad boys but I don't grill them.... I hot smoke them in my gas smoker (or use a Weber set up as a smoker, coals to one side with boiled water and wood chips in an aluminum bad to smoke 'em, and the saucy wingettes on the "cool side".) As for the sauce, I have a wok ring to simmer it down on my barbie island. Sure the skin would be a little soggy if this were all I did, but right after the last dip, I finish them with direct heat (I use my gas sear zone but you can toss them on directly over the coals in a Weber) to crunch up the skin. Crispy outsides, moist insides... this is a taste of heaven, if Bobby Flay were catering!
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