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Chicken Wings Soar With Flavor

The versatile chicken wing is perfect match for tailgating.
Oklahoman Modified: September 1, 2010 at 10:03 am •  Published: September 1, 2010

Chicken Wings

Who says chicken wings have to be deep-fried? The natural fats from chicken skin just need a little fire to crisp up for game-day wings. This recipe is just fine with a squirt of lemon or lime and some salt and pepper after cooking. But if you're looking for something bolder, pour on the sauce.

You may use disjointed wings or full wings.

3 pounds chicken wings

Salt and pepper to taste

Juice of a large lemon or two small limes

1 to 2 cups wing sauce, optional

• Rinse and dab dry the wings. Salt liberally and let stand while you light the fire.

• Light half the grill. If using gas, use half the burners.

• Grill wings over direct heat 2 to 3 minutes on each side until skin is golden and crisp. Move chicken to unlighted section of grill, cover and let roast 10 to 15 minutes. Place wings in a large mixing bowl and add pepper and citrus juice and toss thoroughly.

• If using wing sauce, skip the citrus juice and add sauce to mixing bowl to coat the wings thoroughly.

• Source: Dave Cathey.

Wing sauce

1 stick butter

1/2 cup vinegar-based hot sauce, Louisiana-style or Mexican-style, such as Buffalo or Valentina

• In a pot over low heat, melt butter. Stir in hot sauce and let simmer for 5 minutes, until well-integrated. This can be done on the grill while the wings are cooking over indirect heat.

• Source: Dave Cathey.