Hot Wings

     There's just something about eating a plate of hot wings that makes me feel good. Maybe it's the spicy tangy-ness in the mouth or the dipping into ranch dressing to cool it off...or maybe it's the licking of the fingers in between servings. Whatever it is, I keep craving more when they're gone.



Hot Wing Rub
(you could just toss them with salt and pepper, but try this rub to give them an extra kick)

1 t garlic powder
1 t cayenne
1/2 t ground mustard
3/4 t white pepper
3/4 t black pepper
1/2 t dried thyme
1/2 t dried oregano
1 T paprika
1 T kosher salt

2 lbs chicken wings (drummettes separate from wingettes)
1/3 c melted butter
1/2 c hot sauce (Use your favorite. I love Cholula in general, but I prefer Frank's for these wings.)

• Toss the wings with the rub.
• Chose your cooking method - oven or barbecue. Each has its own benefits. The oven method produces a crispier skin while the barbecue adds a touch of smokiness. I like both ways.
  
• If you choose to cook the wings in the oven: heat to 425. Place the wings on a lined sheet pan, skin side down, and bake for 30 minutes. Flip to skin side up and finish cooking for 20 - 30 minutes. The skin should be nice and crispy.
• If you choose to barbecue: grill skin side down, using indirect heat for 30 minutes. Flip to skin side up and grill for an additional 20 - 30 minutes.
• When finished cooking, put the wings in a bowl and add the hot sauce & melted butter. Toss to coat.
• Put them on a platter for you and your friends or just eat right out of the bowl. They're good on their own but best dipped in homemade ranch or blue cheese dressing. Make sure to have plenty of paper towels.