Place the chicken wings in a large airtight container or resealable plastic bag. Pour the beer over top & season with the kosher salt. Toss to combine well, ensuring all the of the chicken wings are submerged in the brine. Cover/seal & transfer to the refrigerator to brine for at least 12 hours or up to 3 days. The longer you’re able to brine, the juicier & more flavorful your grilled buffalo chicken wings will be.
About 30 minutes before you’re ready to grill, pull the wings out of the refrigerator to come to room temperature. Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. Meanwhile, mix up the buffalo sauce – add the Frank's RedHot Original, melted butter, garlic powder, & smoked paprika to a small bowl & mix to combine well.
Once the grill is hot, place the brined chicken wings on the indirect side of the grill, shaking off & discarding any excess beer brine. Arrange the wings as close to the fire as possible without being over the direct heat. Close the grill lid & cook the wings with indirect heat for 7-10 minutes. Flip the wings, rearranging them so the wings furthest from the direct heat source in the first half of the cook are closest to the heat during the second half, & vice versa. Close the grill lid & cook the wings with indirect heat for 7-10 minutes more.
Arrange the cooked wings over the direct heat to finish them off with a good crispy char, about 2 minutes per side or until as charred as desired, carefully brushing with the prepared buffalo sauce as they cook.
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