Having made many flavors of wings over the years, my favorite is still good ole Buffalo wings. Grilled. Here is how I make them:
Use whole chicken wings. Cut off the flipper. Season with your favorite seasoning salt (I use our local Montana product, Alpine Touch).
Grill offset in a kamodo-type grill. Lump charcoal, a handfull of wood chips. Should take about 45 minutes in a 325° grill.
Meanwhile, make the sauce.
A cup or so of Frank's
1/4 to 1/2 stick of butter
A few drops of Tabasco
A few drops of red wine vinegar
Melt over low heat on the stove.
Once the wings are cooked, dip in the sauce pan individually and put back on the grill for 5-10 minutes.
For mild wings, dip and grill once. For medium wings, dip and grill twice. For hot wings, dip and grill thrice.
Serve with celery sticks and bleu cheese dressing.
My wife prefers Hoisin wings. She takes a jar of Hoison sauce, butter, a tablespoon or so of peanut butter, and a couple of tablespoons of my Buffalo sauce. They are pretty good, but a little too sweet for me.