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Sunday Suppers with Lunchbox Love–Buffalo Chicken Wings

The football season has kicked off, which, for us, is the official beginning of autumn. It is so much fun to sit together and watch our New York Giants play. It's more fun when they actually win. And, it's the MOST fun when they win and we are eating these delicious homemade Buffalo Wings from Mark Bittman. In the winter, or whenever we don't feel like turning on the grill, I will just bake the wings instead of grilling them and they come out perfect. Just make sure not to turn them if they are still sticking to the pan.

Buffalo Chicken Wings

(image and recipe courtesy of Mark Bittman/New York Times)


3 pounds chicken wings
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


Cut 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.

While the wings cook, combine hot sauce, melted butter, vinegar, 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.

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