Easy Grilled Buffalo Wings

1 1/2 cups hot sauce. I like Crystal or Frank’s.

1/2 cup buttermilk

Hot wing rub (recipe follows)

3 pounds chicken wings, flats and drums separated, wing tips removed and discarded

Vegetable oil, for oiling the grill

4 tablespoons unsalted butter (1/2 stick), melted

Blue cheese dressing, for serving

Celery sticks, for serving

Hot Wing Rub

1 T garlic powder

1 t cayenne

1/2 t ground mustard

3/4 t white pepper

3/4 t black pepper

1/2 t dried thyme

1/2 t dried oregano

1 T paprika

1 T kosher salt

Place 1 cup of the hot sauce, the buttermilk, and hot wing rub in a large resealable plastic bag and stir to combine. Add the wings and seal the bag, pressing out any excess air. Turn the bag to coat the wings evenly. Let marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 12 hours.

Heat an outdoor grill to medium high. When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Remove the wings from the marinade, letting any excess drip off, and discard the marinade. Place the wings on the grate in a single layer, crowded so they are touching. This will steam them a bit and keep them moist. Cover the grill and cook, flipping the wings occasionally with tongs, until they’re no longer pink at the bone and the skin is slightly charred in spots, about 20 minutes total. Keep an eye on your wings. They’ll catch fire if you ignore them and that’s no Bueno.

When the wings are almost ready, combine the remaining 1/2 cup hot sauce and the melted butter in a large stainless steel bowl and set aside. Add the cooked wings to the bowl and toss to coat.

Put the sauced wings back on the grill and cook until crisp. Just a minute or two.

Serve with the dip and celery sticks.

Blue Cheese Dip

1/2 cup sour cream

1/4 cup mayonnaise

1 small clove garlic, minced

1 tablespoon fresh lemon juice

1-2 tablespoons milk

4 ounces blue cheese, crumbled

Kosher salt and fresh ground pepper, to taste

In a bowl, combine the sour cream, mayonnaise, garlic, and lemon juice. Add in the milk, one tablespoon at a time until reaching desired consistency. Stir in the blue cheese and season with salt and pepper. Cover and let sit in the refrigerator until ready to serve.