12 chicken wings — about 2 lb
2 tbsp margarine or butter — melted
2 tbsp bottled hot pepper sauce
1 tsp paprika
salt & pepper
blue cheese dip
Rinse chicken wings and pat dry with paper towels.
Cut off and discard tips of chicken wings.
Cut wings at joints to form 24 pieces.
Place chicken pieces in a shallow, nonmetal or butter, pepper sauce, and paprika.
Pour over chicken wings, stirring to coat.
Two Arkansas stones (Fine & Medium) & one Coarse synthetic stone.
Stones Mounted on Rotating Molded Plastic Triangle for Easy Stone Rotation and Identification
Molded Plastic Base with Nonskid Rubber Feet for Safety
“V” Trough to Catch the Solution
Sharpening Angle Guide Ensures Correct Angle every time
Cover chicken and let stand at room temperature for 30 minutes rack of a broiler pan. Sprinkle with salt and pepper, if desired. Brush with some of the reserved sauce.
Broil chicken 4 to 5 inches from heat about 10 minutes or until light brown. Turn the chicken pieces; brush again with the reserved sauce.
Broil for 10 to 15 minutes more or until the chicken is tender and no longer pink.