Louisiana chilli wings

I love chicken wings. A lot of flavour in them, with all that bone. They're fun to eat. And, yeah, they're cheap. A major selling point for a student. With all of the marinades I use, the wings themselves are prepared in exactly the same way. I use my chef's knife to lop off the wing tips, then I cut the wings in half at the joint. You can, of course, buy wingettes--wings that have already been portioned like that--but they're more expensive. The wings are cooked on the middle rack of the broiler for ten minutes aside on a medium-high heat. Ensure the bars of the grill are clean, to prevent sticking. You can also barbecue the wings.

A while ago I ordered a six pack of Louisiana-brand hot sauces from the online store USA Foods. They're all really nice and, yeah, I've done the natural thing of using them to marinate chicken wings. I combine equal parts red chilli hot sauce, chipotle hot sauce and roasted garlic hot sauce. The jalapeno one is nice too.