Page 152 - Barbecue Chicken Made Easy

2| Make Buffalo sauce. Melt the butter over low heat and then add the garlic. Let it simmer for about a minute but don't let the garlic brown. Then add the Frank's RedHot sauce. Let them get to know each other for at least 3 to 4 minutes. But remember, if you don't want to use the original and you want to get creative, try one or more of the other sauces listed above. Meathead is partial to DC Mumbo Sauce. Like the dip, the sauce can be made a day in advance.
3| Wing it. When it comes time to prep the wings, note that there are three distinct pieces with different thicknesses and different skin to meat ratios: (1) The tips (2) the flats or wingettes in the center, and (3) the drumettes on the end that attaches to the shoulders. The thickness difference means they cook at different speeds and finish at different times. The best thing to do is separate them into three parts with kitchen shears, a sturdy knife, or a Chinese cleaver (the ka-chunk noise of chopping them off is very satisfying).