Recipe for Hot Wings

This recipe for hot wings is inspired by grilled hot wings, or Buffalo-style chicken wings, which have been a pub favorite for years. The traditional hot wing recipe calls for chicken wings and drummettes to be deep-fried and coated with a spicy sauce, usually vinegar-based, with ingredients such as cayenne pepper to give the wings their kick.

Since tastes are generally varied, most recipes can be adjusted to add more kick or cool things down to a mild level of heat by decreasing the proportions of hot ingredients.

The grill is the hot spot for this hot wing recipe, making it perfect for your next cookout.

Ingredients

• 20 chicken wings
• 12-ounce bottle hickory smoke barbecue sauce
• 4 tablespoons Louisiana hot sauce
• 1 tablespoons garlic powder
• 1 tablespoons onion powder
• 1 teaspoon salt
• 1 tablespoon black pepper
• 1 tablespoon white pepper
• 3 tablespoons Cajun seasoning
• 2 tablespoons spicy brown mustard
• 2 tablespoons ketchup
• 1/8 cup brown sugar
• 2 tablespoons vinegar
• 3 tablespoons granulated sugar

1. Wash the chicken wings and cut the third joint off (the little skinny part of the wing with little to no meat on it). You can throw them away or freeze them for the next time you make soup stock.
2. Pour the barbecue sauce into a large mixing bowl. Fill the bottle about 1/8 full with water, put the cap back on and shake. Pour into the mixing bowl. Add the rest of the ingredients. Mix well. If you want a less-tangy sauce, add another tablespoon of sugar. If you need it less spicy, use less hot sauce and less Cajun seasoning. If you like it tangier, you can add a bit more vinegar or spicy brown mustard.
3. Bring everything out to the grill and get the grill started. If you are using a charcoal grill or a wood fire, get that started before you mix the sauce up. By the time you are done mixing the sauce, the coals should be ready to use.
4. Usingtongs, drop the wings into the mixing bowl and thoroughly coat with the hot sauce. Put the wings on the grill. Cook until done, turning at least once. When you turn the wings, baste them with some of the hot sauce. You can use a basting brush or a tablespoon to baste them.
5. Serve with celery sticks and blue cheese dressing.