"Buffalo Wing" Chicken Drumettes
chicken drumettes
Frank's RedHot Original Cayenne Pepper Sauce
butter or margarine
BBQ tongs, basting brush
3-burner BBQ
- Light BBQ and turn all burners on HIGH to preheat. When grills are hot, turn the front and back burners to between low and medium. Turn the middle burner OFF. Carefully spray turned-off grill with PAM or other cooking oil spray.
- Place chicken in the middle of the grill, over the turned-off burner, so the legs are not above the direct flame (so that the chicken can cook without burning the skin.). Close the BBQ lid. Check the progress--when one side of the chicken is golden, turn with tongs and cook the other side. Time of cooking will depend on how meaty your drummettes are.
- In a deep bowl, whisk together Frank's RedHot sauce and melted butter or margarine. Mixture should be 3/4 hot sauce and about 1/4 butter/margarine--the quantity will depend on the amount of chicken you're cooking. If you like suicide wings, add some Frank's extra-hot hot sauce, or a tablespoon of Tabasco.
- When chicken is done, (skin is golden and meat looks cooked but isn't falling off the bone) remove from the grill (keep the 2 burners on) and gently toss in the butter/hot sauce mixture. Put the chicken back on the middle (turned-off) grill. Baste the top and sides of the chicken legs with left-over hot sauce mixture to coat well. Put the lid back down and let the coating bake on-- about 5 minutes or so.
- When hot sauce coating is baked on, remove from grill and serve with a cold beer. A good side-dish is cut-up raw vegetables and ranch dip or blue cheese dip.
- Turn all burners on high with lid down, to burn off chicken residue. Turn off burners and scrape grills with BBQ scraper to clean. You're done!
