With or without the wing sauce, these wings will be amazing. Choose any of the 4 Blazing Blends©. The night before, place the wings in a plastic bag and shake with the blend (salt if you like). Each bottle can season about 300 wings. Just my spices are enough, but if you like, add fresh garlic, fresh ginger and a TBSP of Worcestershire sauce.

1 - Grill for about 45 minutes over 325F direct heat. Then over 500F for a few minutes to crisp up the skin.

OR...

2 - Smoke or slow cook at about 200-225F indirect heat for about 3 hours. The fat melts away when you slow cook wings. It even makes them as crisp as if you deep fried them.

WING SAUCE: This is a basic wing sauce with a couple surprises. Chop fresh garlic & fresh jalapeños. Sauté in a little olive oil. Add 1 TBSP each of white vinegar (or lime juice) & Worcestershire sauce & 2 TBSP of your favorite spice blend (I like Smoky Chile© for this one, but if you're up for it, try the Habanero©). Add 8oz hot sauce (your favorite brand) and half a stick of butter at the same time. Whisk until butter is melted. (Adding cool butter and cool hot sauce together helps prevent the butter from separating) Dip the finished wings in the sauce just before eating.