BUFFALO WINGS

O.K., so there are a million “hot wing” recipes. The way the Anchor Bar in Buffalo, NewYork made them way back when is this: Fry some “naked” wings crispy, (no seasoning yet…it will fry off anyway). Mix Lawry’s Seasoned salt with Frank’s Hot sauce and butter and slather it on the hot wings. Serve with celery sticks and Blue Cheese dressing and there ya’ go! A million billion hot wing recipes later and you come to how I made them today.

I lightly coat the wings with olive oil spray. Then season them with my Wing Rub (recipe below). Then, I smoke the wings in my Pit Boss smoker for about 1/2 hour of smoke (the Smoke setting), then about 1 hour at 250 until almost done. Place on a wire rack over a sheet pan and place in a 400 degree oven for 20 minutes to finish cooking and crisp them up. You can skip the smoker by cooking them on a wire rack in that 400 degree oven for about 45 minutes, depending on how big your wings are. Dredge in the Buffalo sauce and serve with Blue Cheese or Ranch dip. Yummy!

Ingredients:

• 1/4 cup brown sugar

• 1/2 tsp onion powder

• 1/2 tsp ancho chile powder

• 1/2 tsp granulated garlic or garlic powder

• 1/2 tsp smoked paprika

• 1 tsp Lawry’s (I used my own Lawry’s clone)

• 1/2 tsp sea salt

• 2 pounds of wings. separated at the joint

• 1/4 cup Frank’s Louisiana Hot Sace

• 1/4 cup unsalted butter

• 1 tsp Lawry’s

Directions:

• Mix together the first 7 ingredients and place in a small shaker. You will have more than you need.

• Follow the directions in the description above.

• To repeat a step described above…if you season wings before frying, the seasoning will just fry off unless you choose to coat them in seasoned flour.