Wing night doesn’t have to be full of flour and frying! Ditch the deep-fryer and dust off that grill and get everyone involved with the backyard barbecue!
You’ve been doing a great job working out and eating right! Cheat meals, backyard parties, and game nights are inevitable. Don’t waste all of your hard work on junk food that won’t be remembered. These aren’t your run of the mill wings. They have a lot less fat and will definitely leave your guests licking their fingers!
I absolutely LOVE grilling! There’s just something about grill marks and flavor that really does it for me. Very rarely will you ever see me fry something – especially if it’s a deep fry. Not only is it unhealthy and tastes greasy, but it is such a waste of oil and a hassle to clean up. Plus, grilling is so much more social. Pop open a beer, put on some music, and have a great time with friends & family on a beautiful day!
6 chicken drummettes or legs
1/4 stick of unsalted low-fat butter
1/2 cup Frank’s RedHot Sauce
1/4 cup light lager (Yuengling Light is a favorite)
2 cloves chopped garlic
1 tablespoon apple cider vinegar
coarse sea salt, pepper, paprika
Start out by choosing your favorite cut of chicken. If you’re planning on doing a wing night, I always suggest using organic, free range chicken wings – however, breasts, thighs, legs, and tenders all work great with this recipe. Just remember that you will have to adjust cooking times to make sure it is cooked all the way through and doesn’t get dried out. I generally like to leave the skin on while cooking in order to help keep the chicken moist (you can always take it off before you toss them in the buffalo sauce if you’d like), but feel free to take the skin off before grilling to avoid the fat and calories. Sprinkle a little sea salt, black pepper, and paprika on the chicken and start grilling on medium-low heat. The low heat will allow you to get the sauce completed and keep the chicken, tender, and moist.
Melt butter in a small saucepan with 2 cloves of chopped garlic. Then add the lager of your choice and apple cider vinegar, bringing it to a simmer. Return back to low heat and mix in Frank’s hot sauce and some pepper. DONE!
The chicken should be just about done after 25 minutes (this is a great time to remove the skin if you kept it on for cooking), now it’s time to turn up the heat to get some nice grill marks and some crisp on the skin if you are keeping it on. An extra 5 minutes should grill them to perfection. Take the cooked chicken off of the grill and toss them lightly in warm buffa-lager sauce. Plate, crack open a beer, enjoy!
Always remember to grill safely.