Grilled Buffalo Chicken Wings

• 1/2 cup (125 ml) all-purpose flour
• 1 tbsp (15 ml) paprika
• 1 tsp (5 ml) each salt and pepper
• 500 g chicken wings
• 1 tbsp (15 ml) canola oil
• 2 tbsp (30 ml) melted butter
• 2 tbsp (30 ml) Louisiana-style hot sauce

Combine the flour with the paprika, salt and pepper in a large zip-top bag. Add the chicken wings and shake until well coated. Transfer the wings to a large bowl and drizzle with oil; toss until evenly coated. Discard excess flour mixture.

Select the "Poultry" program and press "OK" . Lightly grease the cooking plates with cooking spray. Once the purple indicator light has stopped flashing, place the chicken wings on the grill and close the lid, pressing firmly so the plates come in contact with the wings.

Cook, rotating and flipping the wings occasionally, until the indicator light has changed to the colour red. Meanwhile, stir the melted butter and hot sauce in a large bowl. Add the hot, cooked wings and toss until evenly.

Tips: For the classic pub experience, serve the wings with blue cheese dressing for dipping and a side of carrot and celery sticks. Add cayenne pepper to the flour mixture to give these chicken wings a spicy kick. For a sweeter chicken wing, omit the butter and hot sauce, and toss the wings in barbecue sauce, honey garlic sauce or serve the wings dry with lemon wedges on the side.