Grilled Buffalo Chicken Wings

Though they can't truly be considered low fat, this version of  Buffalo-style Chicken Wings contain substantially less fat  than traditionally prepared Buffalo Chicken Wings because  they are grilled, not deep fried, and finished  with a 0 fat sauce, rather than butter & hot sauce.

I actually prefer them over the traditional wings because  they are more flavorful due to an unlikely marinade ~



Amazing but true.

Bottled Italian Salad Dressing and Soy Sauce ~ 
I very seldom buy/use bottled dressings and was  skeptical about this combination until I tried it. 
Winner!
Just measure equal parts soy sauce to Italian dressing: Whisk together 1/2 cup of each for 3 pounds of wing sections ~ increase or decrease the amount according to the number of wings you're making.

Really easy to put together ~ 
Toss the wing sections in a large resealable plastic bag  along with the marinade then place in the refrigerator overnight,  flipping the bag once or twice to distribute the marinade evenly. 
When it's time to grill, remove the bag of wings from the  refrigerator and allow them to lose some of their "chill",  for about 15 minutes at room temperature.

Grill, using the indirect method, basting once at the first  turn of the wings (the discard remaining marinade.)  Turn every now and then until nicely browned and  cooked through; about 20 to 40 minutes depending  upon the size of the wings, and the temperature  of your grill.



When done to your liking place in a large bowl, pour  a generous amount of wing sauce over, and give them a  good toss to coat each one, then serve them up. You can do the blue cheese dip & celery sticks if you like ~  I just serve them on their own.
Delicious!

Best when freshly made, but you can refrigerate the  cooked and coated wings, covered.  To reheat, preheat oven to 275º (F), lay them out in a  single layer on a parchment-lined, shallow rimmed  baking sheet for about 10 to 12 minutes until hot.




Another calorie saving tip ~ I use Frank's Hot Wing Sauce® ~  that way you can skip the butter in the traditional-style  hot wing sauce. It's very good, and not too spicy,  just the way I like it.  To me it tastes identical to the traditional sauce. For those who prefer spicier, just pass the Tabasco® or other hot sauce. :)




I saved this recipe quite some time ago,  sorry I cannot recall the source but it may have been  from allrecipes.com ? 
 If you know, let me know and I'll  happily edit to give credit  where credit is due.


Have a wonderful weekend everyone! xo ~ Mari


Disclosure: I have not been compensated in any way by  the Frank's Hot Sauce® people, nor the Tabasco® folks.