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Hard to say exactly because I eyeball it and taste as I go. But I wind up using 1 regular sized bottle of Franks, about half a stick of butter, and about 4 tablespoons of honey. Tweak it to your own preference, less honey/butter makes a hotter, thinner sauce and visa versa. Lately, before adding the sauce/butter/honey, I saute' 5 or six chopped cloves of garlic in a pad of butter, then proceed with the rest. It's garlic buffalo wings and it is freakin unreal. Best wings I've ever had and I am a serious wing-head.Duganboy said:@JerkChicken what is the ratio of the Franks/butter/honey mixture. TIAJerkChicken said:Many people go direct on the grate with great results.Personally, I love to do my wings 300-350 indirect on the grate (platesetter legs up) for 1.5 hours. I season them before cooking and when they're finished, I toss them in Franks/butter/honey mixture and put them back on the BGE for some caramelization.