Sports and chicken wings are like peanut butter and jelly.  Some of my happiest memories from college is sitting at Cornerstone with my friends drinking cheap beer, watching the Maryland Terrapins and downing baskets and baskets of wings.  Now that I watch from the comfort of my own home I usually turn to my buffalo chicken dip but sometimes they just don’t quite cut it.  Since I don’t have a deep frier, or the metabolism of a 19 year old any more, grilling wings as opposed to frying them has become my go to.  It adds a nice char to the outside and then you can mix them with any sauce you like.  For buffalo wings I suggest Franks Red Hot alongside blue cheese dressing and celery and carrot sticks.  Other favorites are using thai chili sauce with scallions or a drizzle of Bees Knees Honey which you can get locally at Salt and Sundry or online.  Make a double batch this football Sunday and do a variety of sauces or just leave some plain.  They will all be delicious.

Grilled Chicken Wings (printable version at the end of the post)

Inspiration:  halftime
Special Equipment:  grill

• 1 pound chicken wings
• olive oil and salt
• any hot sauce, marinade or honey you want

Heat your grill to medium high.  In a large bowl toss the wings with a couple glugs of olive oil and a sprinkling of salt and toss together.  Carefully lay the wings on the grill and grill them covered for about 15 minutes.  Lift the lid, flip the wings over and then close the lid and cook for another 10 to 15 minutes until done.

Once you have taken them off the grill you can toss them with any sauce you like.