Grilled Buffalo Wings

Make the Buffalo sauce: Mix all of the ingredients together in a small pot set over low heat and stir constantly until the butter melts. Do not let it boil. Once the butter melts, whisk the sauce vigorously off the heat and set aside. It should remain liquid throughout the cooking process. If it starts to solidify, heat it up just enough to melt it, whisking all the time.

Cut the wings into parts: If you have whole chicken wings, you'll want to cut them into parts. Using a sturdy chef's knife or poultry shears, cut off the wing tips and either discard or reserve (we usually freeze) for making chicken stock . Then use your knife or shears to separate the drumettes from the flats (the mid-joint wings).

Heat the grill: Prepare a gas or charcoal grill for low, indirect cooking. 250°F is a good temperature to shoot for, although even as high as 300°F will work. The goal is to slowly grill the wings and let some of the fat render out.

Grill the wings: Toss the wings with the vegetable oil and the salt, and arrange in one layer on the grill set over indirect low heat. If you are using charcoal or wood, it will be very difficult to do this, so set your fire on one side of the grill and arrange the wings on the other side, away from the direct heat. You want them to cook slowly, with little or no sizzle. Cover the grill and cook like this for 30 minutes.

Baste the wings and continue grilling: Turn the wings and paint with the Buffalo wing sauce. Close the grill and cook for another 30 minutes. Repeat the process, until the wings are done to your liking, this time painting the wings every 15 minutes or so. Make sure you have a little leftover sauce to toss the wings with at the end.

Serve: Toss the chicken wings in the leftover sauce and transfer to a serving platter. Serve immediately while warm.