Chef Noah Galuten Previews Seabrook Event, Shares Ginger-Buffalo Wings Recipe

Chef and cookbook author Noah Galuten will headline a live-fire cooking event in Seabrook from 5-9 p.m. on July 19, featuring a cocktail-style reception, live music, and a conversation about cooking and community.

The menu is set to include dishes like mesquite-grilled carne asada tacos with roasted salsa, miso-butter corn, and Mezcal Charro beans with peppers and onions. The James Beard Award-winning chef shares recipes in his cookbook “Grill Time!” An al fresco evening on the Town Hall front lawn, the event will include a cocktail-style reception, live music, and an intimate conversation with the chef.

Ginger-Buffalo Wings

I think that grilled wings are wildly underrated, since deep-fried ones seem to get all the attention. May I present these grilled wings, cooked over a two-zone fire until juicy and tender with crispy edges and bits of blackening. (Not for nothing, they are also a lot better for you when they aren’t submerged in fry oil.) These are tossed in a buffalo sauce steeped in ginger, garlic, and a touch of soy sauce. This is peak backyard party food. You are more than welcome to eat them with blue cheese or ranch, but I find that grilled wings eat much lighter and don’t need it. — Noah Galuten

Ingredients

24 medium chicken party wings (a mix of flats and drumettes, or your preference), about 2 poundsKosher salt and freshly ground black pepper8 tablespoons (4 ounces/1 stick) unsalted butter½ cup hot sauce (ideally Frank’s RedHot)3 ounces fresh ginger, finely chopped3 garlic cloves, finely chopped¼ teaspoon soy sauce

Method

1. Set up a two-zone fire. If grilling with gas, set one side to high heat and the other to low heat. Clean and oil the grates well.

2. Season the wings well with salt and pepper and lay them on the cooler side of the grill until they are cooked to an internal temperature of 165 degrees, about 20 minutes.

3. Meanwhile (or you can do this in advance), in a small saucepan, combine the butter, hot sauce, ginger, garlic, and soy sauce. Bring it to a bubble over medium-high heat, then reduce to a simmer and cook for 5 minutes. Pour the sauce through a fine-mesh strainer into a large bowl.

4. Once the wings are at 165 degrees, transfer them to the hot side of the grill and cook them, turning frequently, until they are golden brown with bits of charring all over, 2 to 3 minutes. Transfer them directly to the bowl of ginger Buffalo sauce and toss to combine. Serve immediately.