3 pounds of chicken wings
1 cup of hot sauce
1/2 cup of butter
1/2 teaspoon of cayenne pepper
1/4 teaspoon of freshly ground black pepper
If your wings are whole, trim the tips of the wings; save for soup or discard. Separate the wings at the
joint. Place wings on heated gas or charcoal grill and leave undisturbed for 7 minutes. While the
wings are cooking, make the sauce: Melt the butter and add hot sauce, cayenne and black pepper.
Turn wings and cook until done, which could be anywhere from 5 to 10 minutes more. The drum part
will take slightly longer to cook. Cut into a drum to test for doneness. Place the cooked wings in a
large pot with a secure lid. Pour sauce over the wings and cover. Shake wings
with the sauce until thoroughly coated. Serve with celery sticks and bleu cheese dressing.