Then there are the SFG Wings — smoked, fried, and grilled. These are a project, and I mean that in the best way. Save them for an occasion that deserves it: your uncle who thinks he's a pit master is coming over, or there's something worth celebrating, like the Knicks finally winning it all after 50-plus years. (Yes, New York is still riding high on this.) The wings get smoked for flavor, fried for crunch, then finished on the grill until the Buffalo sauce turns sticky and caramelized.
That’s what I love about Grill’n After Dark. Mark and Ryan take on bigger, bolder cookout food and show just how far a grill can go. These recipes are a little over the top, and exactly the inspiration I need to keep cooking outside long after the sun goes down.
