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Jen’s Chicken Wings

My husband is an absolute wing nut.  He has this odd little smash-and-suck-the-meat-off-the-bone move to eat them (he may need to trademark that).  When he is finished, he piles the bones into this strange little stack.  I of course always have to mess with his pile of accomplishment.  This was definitely one of those recipes I knew I needed to master to impress him (and score brownie points when needed).  For the football game today I made these; he was in bone piling heaven.  These are a bit spicy but not make your eyes water and go screaming to the fridge for milk kind of hot.

Makes 24 wings


  • 24 chicken wings (combo of drumettes and wings)
  • salt and freshly ground black pepper
  • 1 stick of butter
  • 1 cup Franks Original Red Hot Sauce
  • 1 teaspoon cayenne pepper
  • carrots and celery slices for serving
  • blue cheese for serving (see dips for recipe)
1.)  Preheat grill.  Season chicken wings with salt and pepper on both sides.  When the grill is hot, add chicken wings in a single layer.  Grill for about 12-15 minutes, turning every few minutes, until the juices run clear and the meat is pulling away from the ends of the bones a bit.  Remove wings to a large bowl.
2.)  In a small saucepan over medium heat, combine butter, hot sauce, cayenne pepper, and black pepper.  Stir until well combined.
3.)  Pour sauce over wings and toss.
4.)  Serve with carrots, celery sticks and blue cheese dressing (or ranch).