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     Title: Buffalo Chicken Wings
Categories: Poultry, Vegetables, Chilies
     Yield: 6 servings

     3 lb Chicken wings
   1/3 c  Relatively mild hot sauce *
     4 tb Butter; melted
     1 tb White or sherry vinegar
     1 tb Garlic; minced
          Salt and pepper

 * Frank's or Cholula - UDD

 Cut 3 lb of chicken wings into 3 sections; save the wing tips for
 stock. Toss the wings with a little neutral oil to keep them from
 sticking.

 Heat a charcoal or gas grill; the fire should be moderately hot and
 the rack 4 to 6" from the heat. Leave one side of the grill cooler
 for indirect cooking.

 Put the wings on the cool side of the grill. Cover the grill and
 cook, checking and turning once or twice, until most of the fat has
 been rendered and the wings are cooked through, 15 to 20 minutes.
 (You can also broil in the oven on a sheet pan, flipping wings
 halfway through.)

 While the wings cook, combine 1/3 cup relatively mild hot sauce,
 4 tb melted butter, 1 tb sherry vinegar or white vinegar, 1 tb
 minced garlic, salt, and pepper in a large bowl.

 When the wings are cooked, add them to the bowl with the sauce, and
 toss to coat. Now put the wings on the hot part of the grill and
 cook, uncovered, turning as necessary, until they're nicely browned
 on both sides. (Or return to the broiler for a few minutes.)

 Recipe by Mark Bittman

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Kitchen

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