raw chicken wings any size pack you wish
Franks Red Hot Sauce 6 oz.
butter 4 tablespoons
salt and pepper taste
onion powder 1 teaspoon
granulated garlic 1 teaspoon
thyme 1/2 teaspoon
McCormick Montreal Chicken Seasoning 1 teaspoon
This recipe really cuts the calories from Deep Frying. Cut chicken wings into two parts. Discard of the wing tip. Wash and dry. I use paper towels on both sides. In a mixing bowl add all your seasonings and coat all the chicken wings equally. Let sit for 30 minutes.
While we are waiting we can heat our Franks Red Hot Sauce and add butter. Mix well until the butter is melted and whisked in. This amount is good for about 12-16 wings. Keep Warm.
Time to cook the wings on the grill. With the grill on low, grill all wings till the skin gets crispy but does not burn. This is a slow process and can take up to 40 minutes. Of course you can deep fry, or bake them as well. I find with the grill you can get close to the same crispiness as the deep fryer.
Add wings to pot with the buffalo sauce. Coat well. Enjoy!