ThisWeek's first Cook on, Columbus winner submitted a recipe for hot and spicy wings - an appropriate dish for the fall sports season.

1 (18 ounce) bottle honey barbecue sauce 6 jalapeno peppers, seeded and minced (for extra HOT wings do not remove seeds) 3 teaspoons crushed garlic 2 teaspoons fresh ground ginger 1/2 cup Worcestershire sauce 1/4 cup honey 2 dashes liquid smoke 3 tablespoons prepared horseradish 1/8 teaspoon ground black pepper 24 chicken wings, tips discarded and separated at joints In a medium saucepan, mix together barbecue sauce, jalapeno peppers, garlic, ginger, Worcestershire sauce, honey, liquid smoke, horseradish, and black pepper. Bring sauce to a boil and then reduce heat to low. Simmer for 45 minutes to 1 hour, stirring occasionally.

Grill directions:
1. Place chicken wings in a large ziploc bag and coat well with 1/2 of the sauce. Refrigerate for at least 4 hours. Reserve remaining 1/2 of sauce in refrigerator.
2. Preheat grill to low heat.
3. Discard marinade and place chicken wings on a lightly oiled grill grate. Cook over low heat for 45 minutes to 1 hour, turning occasionally, until juices run clear.
4. Heat remaining sauce. Remove wings from grill when done and coat liberally with remaining sauce.
Note: If serving at a tailgate party, place wings in crockpot on low heat and stir in the remaining sauce.

Deep Fry directions:
1. Heat oil in a large skillet or deep fryer to 375 degrees. Deep fry chicken wings in oil until done, about 10 minutes. Remove and drain on paper towels.
2. Once drained, place wings on a cookie sheet and brush liberally with sauce. Broil each side approximately 2 minutes to get a good carmelized coating.