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Tumble Basket Buffalo Wings Recipe

By: Andrea Alden

Here’s to having a great outdoor weekend full of picnics, beer, friends and WINGS. This long weekend I am looking forward to going to the fair and watching the fireworks with a picnic. I want something that is a little more portable than burgers with all the fixings for this picnic.

Prep Time
30 Min
Cook Time
25 Min
Yield
4-6
Difficulty
Easy

Tumble Basket Buffalo Wings Recipe

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Ingredients

Directions

Photos

Ingredients

Napoleon® Tumble Basket

4 lbs. 

chicken wings, tips removed,
halved at the joint

¼ cup 

hot and spicy seasoning and rub


Sauce

1 tbsp. 

vegetable oil

small onion, finely diced

2–3 

Scotch bonnet chiles, seeded and minced (optional)

green onions, thinly sliced

1 jar

buffalo sauce, or your favorite sauce

½ cup 

liquid honey

1 tbsp. 

Worcestershire sauce

1 tbsp.

fresh cilantro, chopped

Salt and freshly ground black pepper to taste


Chunky Blue Cheese Dip

1 cup

mayonnaise

1 cup 

sour cream

¼ cup 

cold water

2 tbsp.

lemon juice

1 cup

crumbled blue cheese

2 tsp. 

Worcestershire sauce

½ tsp. 

salt

green onions, finely chopped

Freshly ground black pepper to taste

Directions
  1. Rinse the wings in cold water and pat dry with paper towels. Place in a large bowl and add the Hot and Spicy Barbecue Seasoning and Rub. Using your hands, rub and toss the wings to coat evenly, massaging the spices well into the meat. Cover and refrigerate for 2 hours.
  2. For the Sauce: In a medium saucepan, heat the oil over medium heat. Sauté the onion, chiles (if using), and green onions for 3 to 5 minutes, until fragrant and tender. Add the Napoleon® Buffalo Style Injector Seasoning, honey, and Worcestershire sauce and bring to a boil. Reduce heat and simmer for 5 minutes, stirring once or twice. Remove from heat and stir in cilantro and salt and pepper to taste.
  3. Preheat grill to medium (350°F/175°C).
  4. Place wings in the Napoleon® Tumble Basket, attached to the rotisserie according to the manufacturer’s instructions. Place a drip pan beneath the basket on the grill to catch drippings and prevent flare-ups as wings cook. Roast wings in basket for about 20 to 25 minutes, or until fully cooked, golden brown, and crisp. Whisk any drippings into the sauce.
  5. Carefully remove wings from the basket and toss with the sauce in a bowl.
  6. Serve with Chunky Blue Cheese Dip, celery and carrot sticks.
  7. For the Chunky Blue Cheese Dip: In a large bowl, whisk together the mayonnaise, sour cream, water, and lemon juice.
  8. Stir in the blue cheese, Worcestershire sauce, salt, and green onions. Season to taste with pepper.
  9. Transfer to a sealed container and refrigerate until needed. Will keep up to a week.

I know what you’re thinking. How in the world is that portable?! Well really it is. If you do the prep ahead of time, and have some good Tupperware, you’re golden. Re-heat the wings on your portable grill before tossing them into the covered container with the sauce in it. Then all you need is the dip and sliced veggies. (and napkins) What is your favorite picnic recipe for the grill? I would love to hear about it.

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Season the wings

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Add to the rotisserie basket

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Grill using the rear burner

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When done, remove using heat resistant BBQ gloves

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Toss with sauce

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Dunk in the Blue Cheese Dip

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Enjoy with a good IPA

AndreaAlden
Andrea Alden

I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.

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Season the wings

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Add to the rotisserie basket

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Grill using the rear burner

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When done, remove using heat resistant BBQ gloves

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Toss with sauce

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Dunk in the Blue Cheese Dip

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Enjoy with a good IPA