Spicy Chicken Wings

Cut up some chicken wings at the two joints. Save the very end for soup, use the two with meat on them. Credit to Dennis, KA1 FOT for getting me started with these.

Start the Grill on low

In a small stainless bowl mix equal amounts of Hot Pepper Sauce (not the same thing as tobasco) and unsalted butter. Put the mix on the grill to melt the butter.

Start cooking the wings on low. They have to cook from the heat generated by the coals, not from the flames.

Turn the wings over every 5 to 10 minutes. As they start to take on some color dip them into the melted butter hot pepper mix before turning them over.

Warning - They will flare up as the butter drips onto the coals. You want to cook them with the indirect heat of the coals, not the flames. Keep moving them from the flames as necessary or they will burn.

Once they become golden brown (usually four dips and turnings) cut one to see it is cooked through and serve with Blue cheese dip (below)

Blue cheese dip - equal amounts of crumbled blue cheese and blue cheese dressing, let it sit a few hours to mix