A staple of every tailgate party, buffalo wings are a great appetizier... and if you fix too many - they make great late night snacks as you watch the Duck replay. Here is a great recipe for an easy and tasty way to fix these favorites.

• 12 whole chicken wings (2 1/2 - 3 pounds)
  
• 1/4 cup peanut oil
  
• 1/4 lemon juice
  
• 1/4 cup Worcestershire sauce
  
• 1/4 cup beer
  
• 1 teaspoon salt
  
• 1 teaspoon ground pepper
  
• 2 tablespoons peanut oil
  
• 1 small onion, chopped fine
  
• 1 clove minced garlic
  
• 2 teaspoons minced ginger
  
• 1/2 teaspoon hot pepper flakes
  
• 1 cup ketchup
  
• 1/2 cup beer
  
• 2 tbs lemon juice
  
• 2 tbs Worcestershire sauce
  
• 2 tbs red wine vinegar
  
• 1 tbs (packed) brown sugar
  
• 1 tbs honey
  
• 2 teaspoons soy sauce
  
• 1 teaspoon dry mustard
  
• 1/2 teaspoon ground pepper

Rinse the wings under cold running water, then dry. Cut each wing to the bone two or three times in the meaty portion,. Place in bowl and stir in the oil, lemon juice, Worcestershire sauce, beer, salt, and pepper. Cover and refrigerate for 4 hours, turning the wings occasionally.

To prepare the sauce, heat the oil in a saucepan over medium heat. Add onion, garlic, ginger and pepper flakes. Saute about five minutes or until garlic and ginger are lightly brown.

Add ketchup, beer, lemon juice. Worcestershire sauce, vinegar, sugar, honey, soy sauce, mustard and pepper. Bring to boil. Reduce to simmer for about 10-15 minutes, until sauce is thick. Set aside one cup of sauce.

Grill wings, turning frequently for 12 to 16 minutes, brushing with BBQ sauce for the last five. Serve with reserved sauce. Skip the napkins, just suck on your fingers till halftime.