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Ingredients
- 3 pounds fresh chicken wing sections
- 1-2 beers of choice
- 2 teaspoons kosher salt
- 3/4 cup Buffalo Hot Wing Sauce
- 4 tablespoons melted unsalted butter
- 1 heaping teaspoon garlic powder
- 1 heaping teaspoon smoked paprika
- for serving, as desired: crumbled blue cheese, freshly snipped chives or green onions, blue cheese dressing or ranch dressing (see Recipe Notes for our go-to wing dip!), sliced carrots, sliced celery, etc.
Instructions
- Brine the chicken wings in beer: Place the chicken wings in a large airtight container or resealable plastic bag.
- Pour the beer over top & season with the kosher salt.
- Toss to combine well, ensuring all the of the chicken wings are submerged in the brine.
- Cover/seal & transfer to the refrigerator to brine for at least 12 hours or up to 3 days.
- The longer you’re able to brine, the juicier & more flavorful your grilled buffalo chicken wings will be.
- Grill prep: About 30 minutes before you’re ready to braai, pull the wings out of the refrigerator to come to room temperature for more even grilling.
- Prepare your braai for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat.
- If using a gas braai, begin preheating at least 15 minutes before grilling.
- If using charcoal, light the charcoal at least 30 minutes prior to grilling. This is also a great time to mix up the buffalo sauce – simply add the Hot Sauce, melted butter, garlic powder, & smoked paprika to a small bowl & mix to combine well.
- Grill the wings with indirect heat: Once the braai is hot, place the brined chicken wings on the indirect side of the braai, shaking off & discarding any excess beer brine.
- Arrange the wings as close to the fire as possible without being over the direct heat.
- Close the braai lid & cook the wings with indirect heat for 7-10 minutes.
- Flip the wings, rearranging them so the wings furthest from the direct heat source in the first half of the cook are closest to the heat during the second half, & vice versa.
- Close the braai lid & cook the wings with indirect heat for 7-10 minutes more.
- If your wing sections are smaller, they’ll grill up in closer to 7 minutes per side, if larger it’ll take closer to 10 minutes per side – the goal is to cook the wings almost entirely with indirect heat.
- Char the wings over direct heat: Arrange the cooked wings over the direct heat to finish them off with a good crispy char, about 2 minutes per side or until as charred as desired, carefully brushing with the prepared buffalo sauce as they cook.