Ingredients:
 16 to 20 complete chicken wings
1 tablespoon minced garlic
1 tablespoon minced onion
2 tablespoons balsamic vinegar
1/2 small can tomato paste, (3oz.)
1/4 lb. salted butter, (1 stick)
1/2 cup merlot wine
1/4 to 1/2cup Tabasco or your favorite hot sauce
Preparation instructions:
Cut the wings into pieces, so you have the drum and the forearm as two sections. (The wing tips are cut off and saved.) Season the pieces with Bootleg Dry Rub. Our favorite way to make wings is to smoke them for about 1-1/2 hours at 230º, turn the pieces at least once to give them an even golden color. When the chicken pieces are cooked add them to the pot containing your wing sauce, and lightly simmer for 10 – 15 minutes.
Sauce recipe based on the original "Buffalo" wing sauce.
Combine all ingredients in a blender, blend until smooth, add to a saucepan and heat till hot. We usually double this recipe because we have found no use for that extra 3oz. of tomato paste.
However you cook, fry or bake your wings, get ready for a finger licking treat and don't forget a big stack of napkins. Just like the chicken recipe, follow all the safety rules for preparing and handling chicken. Sanitize all surfaces, utensils, and your hands after handling chicken to prevent cross contamination.
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