RecipeBlog-HDRogue-feature-rotisserie wings

Rotisserie Buffalo Chicken Wings

By: Napoleon Guest Author
Prep Time
120 Min
Cook Time
35 Min
Yield
6
Difficulty
Easy

Rotisserie Buffalo Chicken Wings

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Ingredients

Directions

Photos

Ingredients

Dry Rub:

3/4 tbsp.

Light Brown Sugar

1/2 tbsp.

Kosher Salt

1/2 tbsp.

Onion Powder

1/2 tsp.

Cayenne Pepper

1/2 tbsp.

Smoked Paprika

3/4 tsp.

Chili Powder

1/4 tsp.

Dried Ground Thyme

1/4 tsp.

Dried Oregano

3/4 tsp.

Cumin

1/2 tsp.

Garlic Powder

1/2 tsp.

Dried Mustard Powder

1/4 tsp.

Black Pepper


Wings:

4 lbs.

chicken wings, tips removed; halved at joint


Buffalo Sauce:

1/4 cup

Frank's Red Hot Original

1/4 tsp.

kosher salt

1/2 tsp.

onion powder

1/2 tsp.

chili powder

3/4 tsp.

sugar

Directions
  1. Combine dry rub ingredients to make the rub. Thoroughly coat the wings and refrigerate for 2 hours or overnight.
  2. When you are ready to cook, toss the wings and place them into the Rotisserie Grill Basket.
  3. Remove cooking grids and insert a drip tray under the rotisserie basket. Place the basket on the grill and start the motor.
  4. Light the Infrared Rear burner and turn on high. 
  5. Cook the chicken wings for approximately 25-35 minutes, until the wings are fully cooked. Using a thermometer, the internal temperature should reach 165°F 
  6. While wings are cooking, combine all ingredients for the buffalo sauce in a large bowl. 
  7. When the wings are ready, carefully remove them from the basket and add to the bowl with sauce, mixing to coat. 
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Napoleon Guest Author

Napoleon is proud to partner with other authors/contributors that are just as passionate about grilling as we are. The credits for each author are listed within each recipe.

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RecipeBlog-HDRogue-Rotisserie wings-Sauce
RecipeBlog-HDRogue-Rotisserie wings-Serve1
RecipeBlog-HDRogue-Rotisserie wings-Serve2