When it comes to chicken wings, the sauce is the most important. I've tried a number of different sauces and combinations and this recipe here will fetch you praise and admiration at the tailgate.

The Sauce
Anchor Bar (home of the original Buffalo wing) has a great sauce available online and can sometimes be found at the local grocery store. It's a great sauce and can be substitued for Sweet Baby Ray's in this recipe, but I've found a mixture of Sweet Baby Ray's and Frank's Buffalo Sauce produces a unique, spicy and tangy flavor that will take your wings to a legendary status.

Start by dumping a 12 oz. bottle of the Sweet Baby Ray's Buffalo Sauce into a large tupperware bowl. Add 6 oz. (half a bottle) of Frank's Original Buffalo Sauce (Frank's RedHot is perfectly fine if you can't find the Buffalo sauce).

Melt a 1/2 cup of butter and pour it into the mixture. Stir in a 1/4 cup of parmesan cheese (I sometimes add a little more. It's a nice little surprise and adds a distinct flavor). Add about a tsp of garlic salt. Mix it well and refrigerate until the tailgate.

The Fry
At the tailgate, take your heavy-duty turkey fryer setup and heat one gallon of oil to approx. 325 degrees. There's an art involved in frying, and I've found the usual times given to cook don't always hold true and depend on if the wings are frozen and how many you add to the oil at one time. You might want to test one or two to make sure they're cooked all the way through. Generally, 8-10 minutes of cooking time is sufficient, but you want to check your wings every once-in-awhile to make sure you're not serving raw or over cooked chicken.

If It Floats, It's Done

Once fryed, get a pair of tongs and dip each wing in your container of sauce, completely submerging it. I serve my wings saucy, and don't allow extra sauce to run off. I dip and plate.

Put your wings in a foil tray with a foil lid to hold the heat. Ring the dinner bell and watch them disappear. Have a roll of paper towels handy.