About a decade ago a friend of mine whipped out a wing recipe from a restaurant he used to work at in Mecklenburg County, North Carolina—barbalo wings. He would cook them for weekend Steeler’s games, of which he was an avid fan. The gist was essentially creating a hot and sweet chicken wing, covered equally in a sweet, ketchup-based BBQ sauce and a hot sauce of your choosing. Now, to my taste, it has become quite obvious that Frank’s Hot Sauce is the quintessential buffalo wing sauce (just as Cholula is for eggs and Tabasco is for oysters and Crystal is for Jambalaya). And what better sweet BBQ sauce is there than Sweet Baby Ray’s.

So over the years I started to work in and out that original recipe and massaged the process and ingredients just a tad. I’ll be taking these to MArk’s house for the superbowl tomorrow so I thought I would share them here ~ So here goes!

• Two dozen chicken wings, thawed

• Cup of Frank’s Hot Sauce

• Cup of Sweet Baby Ray’s Original BBQ Sauce

• Tablespoon of melted butter

• Teaspoon of red pepper flakes

1 – Arrange the wings on a foiled cookie sheet for easy cleanup. Salt and Pepper and put in the over at 325F for around 30-40 minutes to cook through.

2 – While the wings are cooking, mix the next four ingredients in a large bowl

3 – When the wings are done, move them into the bowl using tongs and toss them in the sauce

4 – Fire up the grill

5 – Cook the wings over medium until each side has some nice grill marks, basting with the sauce along the way.

6 – Once the wings have charred slightly and you can see grill marks, brush one more time with the sauce and pull off

7 – Serve immediately with Blue Cheese (Never Ranch!) and Celery and Carrots