I came up with a great way to do Buffalo style wings on the Egg. It's very simple. All you need are chicken wings, Frank's Hot Sauce and butter or margarine.[p]You can either use whole wings (with the tips cut off - some wing recipes say to cut the wing at the joint after removing the tip, but I don't think that's necessary)) or drumettes (much simpler if you don't have time to cut them, or you're just lazy). Whatever you use, make sure the wings have skin. I haven't tried this with skinless wings, but I don't think they would be as good - the crispy skin adds a lot to the texture of the wings.[p]After cutting the tips off and cutting the wings into sections (if you want to do it this way) rinse them well in cold water, and dry them with paper towels. You could rub them with a little salt and pepper if you want to, but I don't think that makes much difference.[p]Get the Egg up to 300 and put the wings directly on the grill. I usually don't use any wood chunks or chips, but it couldn't hurt if you did. Grill them at 300-400 (the temperature usually fluctuates, it's okay if it gets pretty hot, but you don't want too much flame - they might burn that way) for 30-45 minutes, turning every 7-10 minutes. They should be dark brown and the skin should be crispy when they're done.[p]While they are cooking, melt 1/2 cup of butter or margarine. Add 1/3 cup of Jack's Hot Sauce to the butter or mragarine and stir together. (this is from the recipe on the bottle)[p]Take the wings off the grill and put in a tupperware type container, Cover them with the sauce mix. Cover the container and shake it a few times to completely coat the wings. Transfer the wings to a serving plate, and serve immediately with celery sticks and blue cheese dressing.[p]This is very close to how Buffalo wings are made, but they're traditionally deep fried instead of grilled. The first time I tried this, I brushed on the sauce about halfway through. I got some major flarreups when I did this, but the wings still turned out great. I'm having some guests over for ribs tomorrow. Since I won't have time to do the wings first, I'm going to grill a batch tonight. Tomorrow night, I'll heta them in the oven, coat them with the sauce and serve them. I think that will be pretty good, but not as good as wings fresh off the grill.