I make Buffalo wings out of them with a mixture of BBQ sauce and Tabasco along with some chili powder. Cook in preheat oven at 350 for 35-45 minutes.

I guess what most people do is turn them into Buffalo wings. In 1/4 cup of oil, add 1 tsp cayenne and 2 tsp paprika. Marinate wings overnight in this mixture. We make up the sauce which is equal parts Frank's Hot sauce and melted butter. And we deep fry the wings for about 10 minutes and then drop them in the sauce and swirl them around. Serve with blue cheese dressing. For a different kind of blue cheese dressing try Paula Deen's: Creamy Roquefort dip: 1/2 cup Roquefort cheese, crumbled 1 (3-ounce) package cream cheese, softened 1/2 cup mayonnaise 1 tablespoon lemon juice 1 tablespoon wine vinegar 1/2 cup sour cream In a medium size bowl, cream the Roquefort and cream cheese until smooth. Mix in the remaining ingredients and blend well. Chill for 2 hours.

We like our wings dry, so I have a large ziplock bag with flour and italian spices in it. I add a bit of cayenne pepper to it also. I buy good wings at the Price Club (aprox.$20 for over 50 wings, all prepared and cut) and give them a good rinse with water. Then I shake off the excess water and throw them all in the bag with the flour. I shake the hell out of them, til they are all coated. Then I spray a large baking sheet with Pam lay them on it, in a single layer. I preheat the oven to about 475 deg.F and bake for about 20 - 25 min's. I use tongs to turn them over, and drizzle Frank's Hot Sauce all over them. I return them to the oven for another 20 - 25 min's, and they are done. They are crispy on the outside and juicy on the inside. I serve them with homemade pizzas, celery sticks and baby carrots with lots of blue cheese. Very tasty meal for a fraction of the cost of ordering out. The boyz all love it! And it's pretty easy for me too.

My husband likes to cook them on the grill with bbq sauce.

if you're looking for lots of choices, try www.allrecipes.com and pick the recipes that are 4.5 stars or more. They never fail me!

On a Primo grill or Big green egg. Could be done in an cven. Breaded Grilled "almost fried" Chicken Wings These crunchy breaded wings are awesome. I had my doubts about breading wings to be cooked on the grill, but was amazed how the coating cooks up crunchy and golden brown. I have tried several different cooking methods, and have settled on cooking between 1.5 and 2.5 hours at a low 250 degrees direct over the coals (indirect I'd go 275). Seems to work best on an elevated grate, about 12-15 inches from the coals. The long cooking time helps render the fat in the skin, and produces a crunchy exterior, and a moist juicy interior. Breaded Slow-Grilled Almost-Fried Chicken Wings Makes 12-15 wings Breading: 1/2 cup flour 1/2 cup corn meal 2 tbsp Dizzy Pig rub (works well with all rubs except Cow Lick....I used Tsunami Spin 2 tsp salt Egg Wash: 1 egg 1/2 cup milk (you might need 2 eggs and 1 cup milk for a large batch) Technique: First thing I do is clip off the wing tips, and reserve for making chicken broth. Mix the egg and milk in one bowl. In another, the flour, corn meal, Dizzy Pig Rub, and salt, and mix well. Cover the wing in the eggwash, and shake off excess. Roll the wing in the flour mixture, and try and cover fully and evenly. Shake off excess, as you just need a thin even coating. Refrigerate breaded wings for an hour or more to set coating. Spray (or wipe) cooking grid with oil, and place wings on oiled grate of a 250 degree established fire, approximately 12-15 inches above the coals. Close cooker, and wait 30 minutes before flipping (assuming fire is low). Oftentimes I will rotate the grate 180 degrees after the first 15 minutes, just to compensate for any hot spots in the fire. Once coating has started to set up on side one, they are ready to flip. CAREFUL!!! This is the trickiest part. If you simply pick up the wings to flip, you could lose some of the coating, so I came up with a little trick that works well for me. Gently slide the wings back and forth parallel to the grate bars without lifting. Just enough to break lose any areas that might be sticking. Once they are free, then gently flip to the other side. Another half hour (rotating grid halfway if you want) and they are ready to flip again.....CAREFULLY! You can see they are starting to brown nicely...and evenly. After the first hour, I start flipping every 20 minutes, and moving the pieces around to finish all pieces evenly. Cooking times will vary depending on the conditions in your cooker, but when they look like they are almost done, I sometimes sauce with a real thin coating. 20-30 more minutes and the sauce caramelizes into the crunchy breaded coating. Great without sauce too, so I change it up to keep things interesting!