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
• 1 lb (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 resealable plastic 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.

Turn the grill on. 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 red. Meanwhile, stir the melted butter and hot sauce in a large bowl. Add the hot, cooked wings and toss until evenly coated.