Grilled Chicken Wings

Buffalo Wings are fried as are most restaurant wings, but grilling can produce almost the same crispy result if done properly. As with barbecue, low and slow. This recipe requires constant attention. When a cousin asked me to teach him how, during the process he called me the Grill Nazi.

1 large package chicken wings (16 wings)

Creole Seasoned Salt

3/4 cup distilled vinegar

1 1/2 cups water

Spray bottle

Low-fat blue cheese salad dressing

Hot sauce or barbecue sauce, your choice

Remove the wing tips and season with Seasoned Salt. Pour the vinegar and water into the spray bottle. Prepare the grill for low direct cooking (300°F). Grill the wings directly over the fire and turn every 5 minutes. After turning each time, spray with the vinegar-water mixture. This is tedious, but necessary to follow the procedure exactly. Cook for approximately 1 1/2 hours, yes, 1 1/2 hours, until golden brown and most of the fat is rendered. The wings will be crispy and golden brown.

For serving let each person combine their preferred salad dressing with either hot sauce or BBQ sauce for a dipping sauce.