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Wings

ingredients

• 2 dozen uncooked chicken wings, thawed (you can buy them frozen in 4-lb. bags like breasts)
• vegetable oil spray
• sea salt
• ground black pepper

Buffalo Sauce

• 1/4 cup Trappey’s Red Devil hot sauce
• 3 Tbsp unsalted stick butter
• 1 clove garlic, finely minced

Teriyaki Sauce

• 1/2 cup Kikkoman soy sauce (I use low-sodium)
• 1/2 cup orange juice
• 1/8 cup Heinz ketchup
• 1 Tbsp rice vinegar
• 1/8 cup brown sugar
• 2 cloves garlic, finely minced
• 1/2 tsp fresh ginger, shredded

directions

Preheat oven to 400 degrees.

Take any excess feathers off the wings. Coat the wings with vegetable oil spray. Salt and pepper to taste. Bake the wings on a cookie sheet for about 45 minutes until crispy and golden brown.

Meanwhile make the sauces.

Buffalo sauce: Melt the butter over low heat in a saucepan. When butter is melted, remove from heat. Add hot sauce and garlic and stir very well. Pour into a medium sized bowl and set aside.

Teriyaki sauce: Combine all ingredients in a saucepan. Cook over medium heat, stirring often, until the sauce just begins to thicken. Remove from heat, pour into another medium sized bowl, and set aside.

When the wings are cooked, remove from the oven. Put 1 dozen in the Buffalo sauce, 1 dozen in the teriyaki. Mix each batch very well until completely coated in yummy sauces.

Serve HOT with celery and blue cheese. Probably beer, too.