East-West Buffalo Wings

Cooking Instructions

Rinse the chicken wings under cold running water and blot dry with paper towels. Skewer the wings lengthwise, from tip to top, and arrange them in a nonreactive baking dish.

Prepare the marinade: Melt 3 tbsp butter in a nonreactive saucepan over medium heat. Add the garlic, scallion whites, and ginger and cook until fragrant but not brown, about 3 minutes. Add the remaining butter, the hot sauce, lime juice, and pepper, and season with salt to taste. Bring to a boil. Then remove from the heat and let cool to room temperature. Pour the mixture over the wings, turning the wings to coat evenly. Let marinate in the refrigerator, covered, for 1 hour.

Set up the grill for direct grilling and preheat to medium. When ready to cook, drain the wings, reserving any marinade (scrape the excess marinade off the wings with a spatula). Transfer the remaining marinade to a nonreactive saucepan and boil for 3 minutes. Place the wings on the hot grate. Grill until crisp and golden brown on the outside and cooked through, 8 to 12 minutes per side.

Transfer the wings to a platter and pour the boiled marinade over them. Sprinkle with the scallion greens and serve at once.