12th Man Hot Wings
Ingredients
½ stick butter
1 package Good Seasons Italian Salad Dressing and Recipe Mix
2 bottle Frank's RedHot Original Cayenne Pepper Sauce
½ c. Texas Pete Hot Sauce
1 tbsp. granulated garlic
1 tsp. Liquid Smoke
1 tsp. lemon juice
Freshly ground black pepper
3 dash Tabasco sauce
10 lb. frozen Tyson chicken wings (or other brand)
Directions
Make the sauce: Melt butter in a saucepan over medium heat. (Do not let it burn, just heat enough to melt and clarify.) Add the Italian dressing mix and stir to combine. After 30 seconds or so of stirring, add Frank's RedHot sauce and the remainder of the ingredients (except the chicken). Let sauce come to a slow boil, reduce heat, and then simmer for 5 minutes until sauce thickens. Remove from heat and set aside. Note: The sauce is best used when slightly warm; do not let it cool too much. You are now ready to cook and sauce the wings!
Make the wings: Remove wings from freezer the day before the game and let defrost in the refrigerator. Heat the grill to medium-low, and grill wings until evenly lightly browned. Remember that every wing has its own personality! So take care to turn the wings individually to evenly cook to achieve the best possible results.
When wings are just about done, add 12th Man Hot Wing sauce by tossing wings in a bowl or by basting them with a brush on the grill. Return wings to the grill again for another 5 minutes to finish the cooking, being careful not to burn the wings at this point as the sauce can cause flare-ups on a hot grill. The wings are ready to serve! Baste with more sauce for extra-hot or serve "as is" with the extra sauce on the side. Serve with a good-quality chilled blue cheese or ranch dressing and fresh celery and/or carrot sticks on the side. It's all up to you! Enjoy!
For double-cooked wings: Precook the wings several hours in advance. Add the cooked wings with some sauce to a foil pan covered tightly with heavy-duty aluminum foil and put the pan in a dry cooler — do not refrigerate! The wings will stay warm in the dry cooler for several hours. When it gets close to serving time, reheat the wings on the grill (do not burn or overcook) and baste the wings again with 12th Man sauce. Cook for a few more minutes and the wings will be super-tender and falling-off-the-bone good!
Ingredients
½ stick butter
1 package Good Seasons Italian Salad Dressing and Recipe Mix
2 bottle Frank's RedHot Original Cayenne Pepper Sauce
½ c. Texas Pete Hot Sauce
1 tbsp. granulated garlic
1 tsp. Liquid Smoke
1 tsp. lemon juice
Freshly ground black pepper
3 dash Tabasco sauce
10 lb. frozen Tyson chicken wings (or other brand)
Directions
Make the sauce: Melt butter in a saucepan over medium heat. (Do not let it burn, just heat enough to melt and clarify.) Add the Italian dressing mix and stir to combine. After 30 seconds or so of stirring, add Frank's RedHot sauce and the remainder of the ingredients (except the chicken). Let sauce come to a slow boil, reduce heat, and then simmer for 5 minutes until sauce thickens. Remove from heat and set aside. Note: The sauce is best used when slightly warm; do not let it cool too much. You are now ready to cook and sauce the wings!
Make the wings: Remove wings from freezer the day before the game and let defrost in the refrigerator. Heat the grill to medium-low, and grill wings until evenly lightly browned. Remember that every wing has its own personality! So take care to turn the wings individually to evenly cook to achieve the best possible results.
When wings are just about done, add 12th Man Hot Wing sauce by tossing wings in a bowl or by basting them with a brush on the grill. Return wings to the grill again for another 5 minutes to finish the cooking, being careful not to burn the wings at this point as the sauce can cause flare-ups on a hot grill. The wings are ready to serve! Baste with more sauce for extra-hot or serve "as is" with the extra sauce on the side. Serve with a good-quality chilled blue cheese or ranch dressing and fresh celery and/or carrot sticks on the side. It's all up to you! Enjoy!
For double-cooked wings: Precook the wings several hours in advance. Add the cooked wings with some sauce to a foil pan covered tightly with heavy-duty aluminum foil and put the pan in a dry cooler — do not refrigerate! The wings will stay warm in the dry cooler for several hours. When it gets close to serving time, reheat the wings on the grill (do not burn or overcook) and baste the wings again with 12th Man sauce. Cook for a few more minutes and the wings will be super-tender and falling-off-the-bone good!
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