10 pounds chicken wings
½ stick butter
1 package Good Seasons Italian Salad Dressing Mix
2 bottles Frank’s RedHot Original Cayenne Pepper Sauce
½ cup Texas Pete Hot Sauce
1 tablespoon granulated garlic
1 teaspoon Liquid Smoke
1 teaspoon lemon juice
freshly ground black pepper
3 dashes Tabasco sauce
Let frozen wings defrost in the refrigerator the day the before the game.
Sauce. Melt butter in saucepan. Add Italian dressing mix and stir. Stir in remainder of ingredients (except the chicken) and let it come to a slow boil. Reduce heat and simmer for 5 minutes until it thickens. Remove from heat and set aside. NOTE: Use this sauce when slightly warm; do not let it cool too much.
Wings. Heat the grill to medium-low. Turn the wings individually as needed to evenly cook them since wings come in all sizes and thicknesses. Grill until lightly browned. When almost done, baste them or put them in a bowl with the sauce and toss until covered and return them to the grill. Grill for another 5 minutes. Be careful not to burn them, as the sauce can cause flare-ups. Remove them and either baste again for extra-hot flavor or serve with the remaining sauce on the side. For added depth of flavor, serve with blue cheese or ranch dressing.
TAILGATING OPTION: Pre-cooked (or double-cooked) wings. Cook the wings several hours in advance. Add them with some sauce to a foil pan covered tightly with heavy-duty aluminum foil. Put the pan in an empty cooler — do not refrigerate — and they will stay warm for several hours. When you hit the lot, put them back on the grill, baste again, and warm them for just a few minutes. They will be falling off the bone!