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Buffalo Chicken Wings

4 pounds chicken wings

Lowrys Garlic Salt 1 cup "Louisiana Hot Sauce" I use strictly "Franks" hot sauce

Discard the wing tips and cut the chicken wings into 2 pieces at the joint. Sprinkle with garlic salt to taste.

Fire up your grill.

Cook the wingettes turning often until almost done. Thoroughly coat the wings with hot sauce and cook until the sauce is dried. Recoat the wings turning once quickly and remove.

Recipe courtesy of Texas Cook

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