Whole buffalo wings - our favorite so far!

Wings are the best part of the chicken for grilling because they have equal amounts of skin, bone and meat. The skin is the tastiest and the bones give it that extra meat flavor. We had to do some real shopping to find these whole wings. You need to shop for full fresh wings. I don't think you'll find the whole wings frozen. Or talk to your butcher. For some reason everyone wants to cut them in 2 pieces, but why? This is a wonderful recipe, simple and dishylisious.

16 whole chicken wings (3 1/2 lbs)

For the marinade and sauce:
1 cup (2 sticks) butter
4 cloves of garlic minced
4 scallions, trimmed, white part minced, green parts finely chopped, for garnish
1 T peeled, minced fresh ginger  (or 1 t power ginger)
1 cup hot sauce of your choice (we like Franks original)
3 T lime  juice
1 t black pepper
course salt

For serving:
Gorgonzola Sauce
4 ribs of celery cut in thirds, cut crosswise into 3 inch sticks.




Rinse the chicken wings under cold water and pat dry. Skewer the wings on bamboo skewers, starting at an inch of so above the wing tip. Extend each wing straight, so that it runs the length of the skewer.
Arrange them them in a non reactive baking dish.

Prepare the marinade:

Melt 3 T butter in a saucepan over medium heat.

Add the garlic, scallion whites and ginger and cook until fragrant but not brown. About 3 minutes.

Add the remaining butter, hot sauce, lime juice, pepper and season to taste with salt.  Bring to a boil.

Remove from the heat and let this cool to room temperature.  Pour the mixture over the wings, turning the wings to coat evenly. Let marinade in the refrigerator, covered, for a hour. 

Set up the grill for direct grilling and preheat to medium. When ready to cook, drain the wings, reserve any marinade (scrape the excess marinade from the wings with a spatula) transfer the remaining marinade to a non reactive sauce pan and boil for 3 minutes.  Place the wings on the hot grate. Grill until crisp and golden brown on the outside and cook through, 8-12 minutes per side.

Transfer the wings to a platter and pour the boiled marinade over them. Sprinkle with scallion greens and serve at once, with the Gorgonzola sauce and celery sticks on the side.