Our friends from Game On! in Boston are hosting a huge Super Bowl party this year and we invite all our readers in that part of the country to check it out if they have a chance.
Yes, we're shilling: Game On! is our Super Bowl week sponsor here at Cold, Hard Football Facts. But it is a killer sports bar – a huge, spacious hotspot right there at Fenway Park in the heart of Boston.

Executive chef Art Welch was also kind enough to share his Buffalo wing recipe with us – no small feat in the world of wings. Chefs will share almost everything with you except for their wing recipes. In fact, as we've noted before, asking a chef for his wing recipe is like asking to sleep with his wife. You usually get the same reaction.
Welch, however, is confident enough in his winghood to share his recipe. His wings are done quite a bit differently than ours – which are only deep-fried. Check out his method and see what you think.
Game On! Buffalo wing spice mix
3½ Tablespoons kosher salt
1¼ Tablespoons ground black pepper
1¼ Tablespoons cayenne pepper
1¼ Tablespoons crushed red pepper
Mix all ingredients in food processor until ground & incorporated. Extra can be stored
in an air tight container for up to a month.
Traditional Buffalo wing sauce
2 cups Franks Hot Sauce
½ lb. unsalted butter
Slowly melt butter, wisk in sauce, keep warm. Do not boil butter.
Game On! Buffalo wings
5 lbs. large party wings
2 Tablespoon Buffalo wing spice mix
¼ cup Frank's hot sauce
Preheat oven to 350 degrees. Toss wings with spice mix and sauce, place on a sheet pan lined with parchment paper (it may take more than one pan). Place wings on pan in a single layer. Cover tightly with parchment paper and aluminum foil. Bake for 1 hour. Remove cover and pour off any excess liquid then chill until game time. Deep fry wings at 350 degrees for 5-6 minutes, until golden brown (a big outdoor deep-fryer is best, and safest, for large-batch deep frying). Toss wings with more warm Buffalo sauce and serve with celery sticks & blue cheese dressing. Serves about 5 to 8.