As recipes go, this one is easy and quick! These wings are GENUINE Bufalo wings (no, the spelling is correct), because these spicy and delicious little bombs use both Mexico's Bufalo brand Jalapeno hot sauce and Bufalo brand Chipotle hot sauce. Both these hot sauces can be purchased inexpensively from my friends at MexGrocer.com. As far as cooking these wings goes, I'm going to give a nod to good ol' Alton Brown on this recipe, though I do make a few changes.

Again, as recipes go, this one isn't rocket science, but the payoff far exceeds the effort!

Chipotle-Jalapeno Bufalo Chicken Wings

1-2 lbs. of FRESH chicken wings (cut into pieces at the joints, discard the tips or save for making broth)
1 bottle of Bufalo brand Jalapeno hot sauce
1 bottle of Bufalo brand Chipotle hot sauce
1-2 tsp honey (I use mesquite)

Preheat the oven to 425°F

Fill and set a steaming pan to boil over high heat. When it begins to boil, arrange the wings in the steamer and steam (covered tightly) for about 12 minutes.

Remove the wings and allow them to cool a little. For extra-crispy wings place them in the fridge for 4 hours before the next step (don't forget to shut your oven off if you do this!).

Place the wings on a cooking rack placed over a shallow baking pan. You want the wings elevated and spaced apart so the heat can crisp them up evenly. The shallow baking pan will collect any grease from them. Place the wings in the oven for 20 minutes.

While the wings are cooking, mix your sauce. YOU DON'T NEED WHOLE BOTTLES! Just mix 50/50 of each for what you'll think you need. Do you want them extra-spicy? Use more. A little milder-use less. Mix in the honey and let the sauce sit while the wings cook.

At the end of the twenty minutes, remove the wings from the oven and turn them over so the uncooked side is facing up.

Place them back in the oven for another 20 minutes.

When the 20 minutes is up, switch to the broiler and broil until they are crisp. BE CAREFUL, they can burn fast!

Remove from the oven and let them rest for about 5 minutes.

Put the wings in a big bowl and pour the sauce over them. Toss until they are liberally and evenly covered with the sauce.

Crack a beer, add a lime wedge and chicken wing heaven awaits!

Next time I prepare this recipe, I will be putting fresh-diced jalapeno peppers or Dr. Gonzo's Free Range Jalapenomash in the sauce.