Chicken Wings Soar With Flavor

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.

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.