Try these out for a change. For a short time during University, the editor worked at a pub called Rowers as a line-cook in the 80’s. Rowers’ wings were insanely popular and different because they weren’t deep fried. This is part recipe – part method. By pre-baking the wings, you avoid grill flare-up and you can finish the wings in a much shorter time. The sauce is for about 2 pounds of wings. Play around with the amounts: it’s easy to double or triple this recipe.

Grilled Chicken Wings

Pre-heat oven to 350F

Cover a large shallow baking sheet with tin foil - shiny side up. Coat the foil with oil to prevent the wings from sticking (veggie oil or Pam work well).

Split the wings with a large knife at the joints (wingtips optional), place into a large bowl and season with salt and pepper.

Place the wing on the sheet and bake for 20 minutes, turning them over halfway through.

Remove wings from baking sheet and cool on a wire rack or on a non-stick surface. (You can refrigerate them for up to three days – just make sure to bring the wings to room temperature before finishing them off)

When you are ready to grill, heat the following in small pot:

1/3 cup Frank’s Red Hot Original sauce

1/4 cup unsalted butter, melted

1 tsp. chopped fresh rosemary

In a large metal bowl toss the wings in half of the warm sauce.

Heat a gas grill to medium high or prepare a medium-hot charcoal fire.

Oil the grill and finish the wings off on a medium-high heat until crispy.

Transfer the wings to a large metal bowl and coat them with the remaining sauce. Serve immediately.

A few tips:

For hotter, suicide style wings add tabasco or other hot sauce to the Frank’s and butter mixture.

Use other sauces if you would like – sauces with sugar, teriyaki, barbecue and honey garlic should be brushed onto the wings at the end of grilling to avoid burning.

Blue cheese dip can be made with plain yoghurt and crumbled blue cheese for a ‘healthier’ version. Serve sliced green and red pepper and cucumber sticks along with carrot and celery.