These spicy tidbits are the perfect accompaniment to cold beer and football. What really makes these wings is their time in the marinade (two days are even better than one). Since they should be marinated at least a day ahead, plan accordingly. The marinade can also be made in advance — it will keep, covered in the refrigerator, for up to a week.

Hot Pepper Wings With Cilantro Sour Cream
Served at Tom Douglas’ Palace Kitchen (serves 6)

2 cups soy sauce
1 cup Dijon mustard
1 cup water
3 1/4 cups Tabasco sauce
1 1/4 cups chopped garlic
18 whole chicken wings
2 tsp. chopped fresh sage
2 tsp. chopped fresh thyme
2 tsp. chopped fresh rosemary
2 tbsp. chopped fresh Italian parsley

Whisk soy sauce, mustard, water, Tabasco, garlic, and herbs together in a large bowl. Reserve 1/2 cup of marinade for basting and sauce. Add chicken wings to remaining marinade, cover, and refrigerate overnight. Turn wings occasionally so they are well marinated.

Fire up the grill or preheat broiler. Remove the chicken wings from the marinade (discard this marinade) and grill the wings on medium-low heat, turning often, until cooked through, about 15 minutes. Wings must cook slowly so they cook thoroughly before the glaze burns. While grilling, heat the reserved marinade and use some of it to baste the wings a few times while cooking. Cut into one of the wings to make sure no pink remains near the bone.

Cilantro Sour Cream
Yields 1/2 cup
This is also great on burritos or tacos. However, when pairing it with these chicken wings (which are quite salty and hot), you don’t need to add the salt and pepper.

1/2 cup sour cream
2 tbsp. heavy cream
2 tsp. chopped cilantro
Kosher salt and freshly ground pepper to taste (optional)

In a small bowl, mix together the sour cream, heavy cream, and chopped cilantro. If not using with Hot Pepper Wings, taste for salt and pepper.