My wings are pretty simple. I tried them in the oven one time in the winter, but the flavor just wasn't as good and the texture sucked. I don't have a deep fryer, so I just grill them from start to finish. This sauce isn't what I'd qualify as hot, but it does have a slight kick to it and my kids can eat it so it works for me.I use Texas Pete's wing sauce and I use the whole bottle. Add in some fresh, finely-grated garlic and some black pepper. I use a 3-cheese blend...I think its Parmesan, Romano, and Asiago and its the stuff thats more "roughly-grated", not the real fine grated. Then I add in a little zesty Italian dressing (maybe 2-3 tbsps) and then some buttermilk ranch dressing to thicken it up...plus, it really gives the flavor a different dimension. I've never used butter (I mix all this up cold), but I may try some next time and see what happens.I usually get two of the smaller packs of wings or one huge one, so I guess I usually have around 30 - 40 wings. I take about a third of the sauce and put it in a separate bowl and drop the wings in to marinate for awhile as I clean them and cut them into drummies and whatever the other part is called. I put them on the grill on low heat and let them cook for probably 40 minutes or so (until they are crispy, but not burnt). The whole time they're grilling, I drizzle more sauce on them (from the remaining two-thirds...throw the third you marinate them in away). When they're done I slap them on a plate, pour the rest of the sauce on, grab a beer, and eat up.-Oh, I have been known on occasion to add half a beer or so to the sauce as well.
Sounds delicious
