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Winging a tailgate

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Professional tailgater (how’s that for a title?) Timmy Shanley has missed only four Chicago Bears home games in the last 26 seasons. Even moving cross-country to Austin, Texas hasn’t stopped him; he’s traveled 48,000 miles in the past three seasons to catch every game at Soldier Field. Now, Shanley’s nearly as integral to Bears games as the team itself: At 8 a.m. every home-game Sunday, Shanley heads to the stadium and fires up the grills in Da Bus, a 1974 school bus he revamped into an orange-and-blue tailgating machine. By serving up jambalaya, ribs and pork chops to the masses, he’s developed a reputation that stretches beyond the parking lot; he even defeated a Buffalo Bills grill gang in the Food Network’s first “Tailgate Warriors with Guy Fieri” last fall. Among his fans’ most-requested dishes are these spicy-sweet, super-simple wings. “There’s no seasoning, no pre-marinating necessary,” he says. “That’s what makes this recipe so easy.”

Da Bus Wings
Serves 10

40 whole chicken wings
40 oz. Worcesterchire sauce (about 2 large bottles)
40 oz. hot sauce (2 large bottles)

  • Pre-heat a charcoal grill; gas versions will do, but Shanley says charcoal enhances the wings’ flavor.
  • When the coals turn white-hot, place the wings directly on grill. Pour half of both sauces over the wings.
  • Cover the grill and cook wings about 8 to 10 minutes; flip, and slather wings with remaining sauces. Cook wings another 8 to 10 minutes until browned and cooked through and serve.


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