4 lbs. chicken wings (or combo of wings and drumettes)4 T. (1/2 stick) butter ½-1 bottle of Franks Red Hot Sauce
Boil the chicken in a large pot of water for 15 minutes to 20 minutes, until the meat is cooked, white and fleshy. Remove from heat and drain. Grill the chicken until crispy, 15-25 minutes. The meat will be golden brown with slightly blackened edges. Melt butter in a large bowl in the microwave. Start with 30 seconds and check every 10 seconds thereafter. Add the Frank's Red Hot to the butter and mix. Add wings and mix well.
Other sauce options: Stubbs Moppin Sauce, Tapatio and melted butter, Arizona Gunslinger and Cholulo and melted butter.
Chef Kevin T. Roberts
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