These wings are a basic chicken wing recipe and can be made as hot or mild as you desire by modifying the quantity and heat of the hot sauce you choose to dress them with.

This recipe serves 3 or 4 people and is best served on a plate with carrot and celery sticks and blue cheese dressing for dipping. Be sure to have lots of serviettes around too!

2 1/2 lb chicken wings; rinsed, separated and patted dry on paper towels with the tips discarded

3 to 5 tablespoons of your favorite Louisiana hot sauce (choose a quantity and heat level you can handle!)

2 tablespoons vegetable oil (sunflower is nice)

1 1/2 tablespoons white vinegar

1/4 teaspoon garlic powder

Dash of salt and a dash of pepper

Turn on oven to "broil" and place your broiler rack 6 inches (about 15 cm) from the heating element. In a medium sized mixing bowl, combine the hot sauce, oil, vinegar, garlic powder and salt & pepper.

Place the chicken wings on a non-stick broiling pan (or a regular broiling pan lined with aluminum foil) to make clean-up easier. Using a pastry brush, coat the wings thoroughly with the sauce mixture. Broil the wings for 7 minutes on one side before turning them over, then continue broiling for another 7 minutes until the wings are crispy. If your broiler has multiple heat settings, use the high setting but lower the rack one notch if the wings are browning too quickly.

You can also cook these chicken wings on the BBQ, as this recipe lends itself well to that purpose. Cook wings for the same amount of time (as outlined above) over medium high heat. Be sure to preheat the BBQ and brush the grill with oil to prevent sticking. Try to turn the wings only once or twice each side in order to prevent losing that delicious crispy skin to the grill itself.

Enjoy!

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