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TinyEvel's EZ-WINGS
This was my go-to for smaller groups. Not Sure where I got the recipe but folks consistently told me they were some of the best wings they've had. Shocker because they are easy to do. I'd prep them at 6am before heading to the stadium.
Get 20 wings (drums and flats) from the butcher counter at a reputable store.
If you rinse them pat them dry with paper towels.
Put them in a gallon freezer bag, drizzle olive oil to coat.
Grind black pepper and salt and mix them around by fondling the outside of the bag like it was your nuts after a hot shower. Repeat until all are evenly coated.
Grill on medium/high heat, keep turning them and move them around so they don't get blackened by fire. The flats will cook faster than the drums so move them aside when done, but in my experience you almost can't overcook them. Get the outsides nice and crispy.
Put in a large bowl and drizzle with Franks Hot Wing sauce and tumble with tongs or a large spoon to get them evenly coated. don't overdo it on the sauce, you can always add more, but the crispiness from the olive oil and grilling gives good texture you don't want to smother that too much.
Serve immediately straight from the bowl. No celery or dip.
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