Well, these aren't by any means "authentic" Buffalo Wings, but they do
come out mighty tasty and when six people devour five pounds of wings and
then complain about their not having been enough... I think it's a
winner.

Buffalo Wings

I take the wings and dryrub them with a mixture of chili powder
(your choice as of what kind, a lot of times I use basic red, but if I
have people I know are insane I've used a bit of the scotch bonnet powder
that I made)  salt, pepper, garlic powder, onion  powder (made by
dehydrating onions and grinding them into a nice powder).  Massage this
onto the wings, then toss them on the grill.  While they're on the grill
get a bucket with a lid and make your "sauce"  I warm mine up on the stove
first, but since I usually make *large* batches I usually have jars of
sauce in the fridge.  Sauce is really, I think, a personal preferance.  I
make a bbq like sauce and add tobasco and more of the chili powder.  (We
like the wings a bit hot)  When the wings are done on the grill I toss
them into the bucket and *SHAKE*  depending on how many wings you have,
you may have to do this in batches.  I know they're a little different,
but they taste good, and I did learn to do them this way by adapting a
recipe from a bar in Buffalo so at least there's that. :) 

Heather A.

-- 
Heather Allen
shaitan@macwhiz.com