RECIPE SECTION - Over 10,000 Recipes


You are here > Home > Recipes



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.


west coast wings

“The trick to my tasty and healthy wings is I boil them first,” says Kevin Roberts. “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.”
Serves 4



• 1- 4 lb. bag frozen or fresh CHICKEN WINGS (try to get a combo of both wings and drumettes)
• 1/4 stick butter, melted
• 1 cup Frank’s RedHot Original Cayenne Pepper Sauce – divided into ½ cup each for wings and sauce
• ½ 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. In a large bowl, add the butter and melt in microwave.

4. Add the cayenne pepper sauce and mix well.

5. When wings are nice and crispy, add them to the bowl and coat them well.

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.

Recipe courtesy of French's Foods
Recipe Copyrighted by Kevin Roberts, The Food Dude, Munchies Cookbook, Storey Publishing 2004.


Please feel free to link to any pages of from your website.  For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2015 James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.  Any other use of these materials without prior written authorization is not very nice and violates the copyright.     Please take the time to request permission.



  Home   |   About & Contact Info   |   Bibliography   |   Kitchen Tips   |   Cooking Contests   |   Other Links Logo



Popular Pages