Buffalo hot wings, I want to know

Ktim, so many ways to cook wings.

Here's a very easy way, pretty fool proof.

Start up your egg, get all the coals on top lit.  Give it 15-20 minutes or however long it takes to get a fairly smokeless fire (or the smoke smells good).  Your dome temp should be around 400 plus or minus 50F. 

Try raising your grid to the felt line or higher with some bricks, cans, how you do it is unimportant.  If you can't do this, stabilize your temp 50-75F lower.

Coat the wings with salt and pepper, lightly, then very lightly sift corn starch on them, or toss them with some corn starch.  You don't want much, just a dusting.

Put the wings on the grill, direct and turn and move them now and then so they cook evenly.  Feel around and observe how they cook and you'll note which areas are hotter and which are cooler.

In 25 to 35 minutes, they should be done.  But test one by eating it.  Make sure they cook evenly, you might need to pull some off sooner.  No problem, but when done put them in a pan covered with foil.

Once they're all pulled off and cooked tender (do not overcook, but wings are forgiving), pour the Frank's stuff on them and toss them so it's evenly coated.

Eat.

Naw.  They're plenty tender if cooked enough, lots of fat and gelatin. 

The hot sauce is going to overpower most of the subtleties of the chicken.  If you do an ethnic wing dish, the marination can make a big difference.  But not with hot sauce. 

Some people will brine them, that's what the marinade partially does, the other part is infuse aromatics into the meat.  But as I said, the hot sauce will overpower any aromatics, and the brine helps if you overcook, but just keep an eye on it, it's not a long cook.  So don't brine unless you're ADHD, high or drunk or otherwise don't trust yourself to watch them and take them off when they're tender.

I like to put them back on the grill after I sauce them, just to set the sauce a bit and so they're not as messy.  Maybe 10 minutes.

I also mix butter with Franks 1:1, because butter.

I go with a raised grill extender type setup at 400 direct until crispy then toss in the sauce and directly to the plate. That way you can have multiple sauces to choose from and not just buffalo. About 40 minutes cook time. During that 10 minutes I drop them down to the lower grid to get them super crispy.

After you have tried that, make some of AZRP's "the chicken"

http://www.nakedwhiz.com/thechicken.htm