MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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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