I sell these by the thousands at my famous sports bar, East Village Tavern & Bowl in San Diego

The trick to my tasty and healthy wings is I boil them first. That knocks off a lot of the fat and makes them nice and tender. Then you can throw them on the grill and get ’em nice and crispy.


So here is how to make them:

1 4-pound bag of frozen or fresh chicken wings (try to get a combo of both wings and drumettes)
1/2 FRANK’S REDHOT cayenne pepper sauce

1/2 cup barbecue sauce


1. Boil the wings in a large pot for 10 minutes. Drain water and excess fat from wings when done.
2. Grill wings on barbecue until crispy.

3. Prepare sauce as below.

TAVERN STYLE SAUCE: Add 1/2 cup barbecue sauce to the 1/2 cup cayenne pepper sauce and mix well. Then mix the wings in the Tavern sauce and serve.  Serves 4