Welcome to the Bite Club. Today’s lesson: Kick-ass Buffalo chicken wings, spicy style—every dude’s summer favourite.

CRAZY SPICY OR MILDLY WARM, you can change the levels of heat by adding more or less cayenne and Tabasco to this popular dish. All you’ll need is a mug of chilled Heineken to finish.

36 chicken wing pieces (one wing makes two pieces—the flat and the drum); 1 tbsp vegetable oil; 1 tsp salt; 1 cup all-purpose flour; 1.5 tbsp white vinegar; 1/4 tsp cayenne pepper; 1/8 tsp garlic powder; 1/4 tsp Worcestershire sauce; 1 tsp Tabasco sauce; 1/4 tsp salt; 6 tbsp Louisiana hot sauce; 6 tbsp unsalted butter or margarine;
12 celery sticks; two bowls of blue cheese dressing.

Preheat oven to 218° Celsius. In a bowl, toss the wings with the oil, and salt. Place in a large plastic ziplock bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pans. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned. Mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off. After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat. Always serve them with celery sticks and blue cheese dressing on the side.