Yield: Serves 4
From Jim Burke of Yards Brewing Co.
2 pounds small to medium chicken wings
2 tablespoons salt
1⁄4-1⁄2 cup canola oil
Toss wings with salt. Cover and refrigerate several hours or overnight.
Preheat oven to 300 degrees. Remove wings from fridge and pat dry. Put them in a large pan in one layer, add barely enough canola oil to coat the wings, and cook for approximately 20 minutes.
Once they have cooled, pat wings dry and refrigerate. At the game, remove wings from cooler to get them to room temperature. Coat the wings in a very small amount of canola oil and place them on the grill. Turn the wings often and cook long enough for the skin to crisp completely.
Transfer wings to a bowl, season to taste with salt, and add enough of the warm hot sauce (recipe follows) to completely coat the wings.