Making hot wings at home and getting restaurant quality results is really quite easy.  Plus you won’t get in trouble for looking at Hooters girls or miss any game time waiting at the wing shop for them to finish your order during the Superbowl rush.  Get yourself 20 drummettes from the grocery store and follow these instructions:

1. I like to start by brining the chicken.  Fill a large bowl with the wings, throw in 1/2 cup non-iodized salt, and ad cool water till the wings are covered and let sit for 4-6 hours.  This will make the wings super tender.  In the meantime cut up some celery and carrots for later.
2. Set your oven to 425 Degrees or turn on one side of your grill.  If you have a three burner grill turn on the middle and one side burner.
3. After 4-6 hours rinse the chicken so that excess salt is removed, leave the chicken in the bowl  and prepare your spice rub:

1. 1. 1. 1 t garlic powder
      2. 1 t cayenne
      3. 1/2 t ground mustard
      4. 3/4 t black pepper
      5. 1/2 t dried oregano
      6. 1 T paprika
      7. 1 T kosher salt
2. Pour your mixed spice rub into the bowl with the chicken and mix it up so that all the chicken is evenly coated in seasoning.  I use my hands.
3. Put the chicken in a lightly greased Pyrex dish and throw it in the oven or place the drummettes on the side of the grill that is not lit.
4. Cook for 20 minutes then turn the chicken and cook an additional 20 minutes.  Check the meat for done-ness.  Mix your wing sauce:
   1. 1. 1/3 c melted butter
      2. 1/2 c hot sauce (definitely use Frank’s RedHot for restaurant flavor)
5. Put the cooked wings in the wing sauce and mix/toss till coated.
6. Serve wings with Bleu Cheese dressing or Ranch and some carrots and celerey.
7. Enjoy!

~kevin