1. Start with fresh — not frozen — chicken wings
2. Cut the wing tips off and discard; cut and separate flap from drumette
3. Fry flaps and drumettes in vegetable or peanut oil a 400° F
4. Stir wings for two minutes to prevent sticking
   Cook until wings are brown across full length
5. Remove with strainer spoon and rest on bed of paper towels to reduce grease
6. Combine the wings and the sauce in a plastic pitcher or bowl, mixing thoroughly
7. Serve with bleu cheese or ranch dressing and a cold drink and enjoy!

Ingredients

• 8-10 full chicken wings
• Vegetable or peanut oil
• The General’s Hot Sauce (‘Danger Close’ or ‘Dead Red’)
• Frank’s RedHot Hot Buffalo Wings Sauce
• (1) Stick of butter
• 1oz Orange Juice

• Make 2oz of sauce for each pound of fresh chicken wings (weigh prior to trimming)
• 1oz The General’s Hot Sauce Danger Close or Dead Red
• 1oz Frank’s RedHot Hot Buffalo Wings Sauce (“Hot” not “Original” RedHot)
• 1/3 tablespoon butter
• Combine the sauces and warm slowly with butter and orange juice until melted

• Grind one Carolina Reaper Dried Pepper Pod to a fine, flower-like powder
• Sprinkle a very light dusting of powdered Carolina Reaper over finished wings

1. Place wings on paper towels and pat dry
2. Combine baking powder, salt, garlic powder, onion powder and pepper
3. Remove the paper towels
4. Spread wings in a single layer (baking sheet and rack) and sprinkle seasoning on all sides
5. Place in refrigerator uncovered for about 8 hours
6. Remove from refrigerator and add salt and pepper to taste
7. Turn half of the grill burners to medium-high heat
8. Place wings skin-side down onto the side of the grill that is turned off
9. Grill for 10-15 minutes, flip, and grill for 10-15 minutes again
10. The skin should be nice and crispy and the meat will be very moist and juicy

Ingredients

• 8-10 full chicken wings
• 2 tsp kosher salt
•  tsp baking powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp black pepper

• 1⁄4 Cup gochujang
• 3 tablespoons dark brown sugar
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly minced garlic (5 cloves)
• 1 tablespoon freshly grated ginger
• 1 tablespoon toasted sesame oil