Makin' and Bakin' Chicken Wings


  • ½ bottle of Frank’s Red Hot Wings sauce – Buffalo
  • A glob of Barbecue sauce
  • Three shakes of A.1. Steak Sauce or similar fare
  • Four dollops of Cholula Hot Sauce.
  • Three dashes of Back of the Yards butchers rub
  • Three dashes of cayenne pepper
  • A dash of celery salt

Putting it all together

  • Mix the above together with a fork until it’s a consistent sauce.
  • Butcher two pounds of chicken wings, splitting the the biceps from the forearm and discarding everything after the tendon (Tip/Nub).
  • Bake wings for 45 minutes on a cookie sheet at 450 degrees, turning over once about half way through.
  • Toss wings in the sauce.
  • Return to the oven for 15 minutes — or a broiler if you have one — or until they reach preferred sauciness.