Quick: what do Buffalo wings and the Super Bowl have in common? (Besides consuming large quantities of the former while enjoying the latter.)
They have an entwined history on the shores of Lake Erie in Buffalo, New York. The Buffalo wing was born at Buffalo's Anchor Bar, where bar mistress Teressa Bellissimo had the genial idea to deep-fry wings and douse them in a spirit of excess with melted butter and hot sauce. It was the Buffalo Bills, earning a place in four consecutive Super Bowls (1991 - 1994) that landed the local wings in America's culinary mainstream.
The original Buffalo wing was deep-fried, which is indisputably tasty. But by now you know Raichlen's Rule: If something tastes good baked or deep-fried, surely it tastes better grilled.
So what does it take to ace chicken wings on the grill? Here are some tips to help you up your game.
- Save money. Buy whole wings and break them down yourself. Lay each wing flat on a cutting board, then slice through the two knobby cartilaginous joints with a chef's knife or cleaver. Reserve the "drumette" (it will look like a miniature chicken leg) and "flat" and either discard the wing tips or freeze them for stock.
READ MORE ABOUT GRILLING AT BARBECUEBIBLE.COM
Steven Raichlen is the author of the Barbecue! Bible cookbook series and the host of Primal Grill on PBS. His web site is www.barbecuebible.com.