It's a Chicken Wing Thing!
"I have to first Credit my sister Liz for inspiring this recipe with her Cocktail Weenies. I came up with my own version that I use for my chicken wings. I am a wuss when it comes to spicey heat in my food so this wing recipe works great for me! This is so simple to make and will make your home smell wonderful while they slow cook to perfection, not to mention they will have everyone licking the fingers afterward. Great for Game Day and Parties (a staple at any of ours). Hope you enjoy them!"
- Ready In:
- 4hrs 20mins
- Ingredients:
- 6
- Yields:
-
30-50 chicken wings
ingredients
- 30 -50 frozen chicken wings (or drummies)
- 4 (16 ounce) bottles of your favorite bottled barbecue sauce
- 2 (22 ounce) bottles of welch squeezable grape jelly (or substitute equal amount of your favorite jarred grape jelly)
- 1 1⁄2 cups brown sugar
- garlic salt or garlic powder, to taste
- fresh coarse ground black pepper, to taste
directions
- Preheat Oven to 325 degrees.
- In a large roasting pan mix Bar-B-Que Sauce, Jelly, Brown Sugar, and spices.
- I usually put a little bit of water in the sauce bottles and shake them up to get every drop of sauce out.
- Mix with a wisk until Jelly and sugar dissolves smoothly into Bar-B-Que Sauce.
- Rinse frozen wings with cold water then place in sauce and turn and turn those wings over and over until well coated with sauce and most if not all will be completely covered.
- Slide into oven and cook for at least 3 perhaps even 4 hours**OR** until chicken just begins to slide off the bone (just be sure that your chicken is done before you serve it!).
- Check periodically to"baste" (stir wings in sauce).
- When done arrange wings (that have been removed from sauce) on serving tray and serve with Ranch and/or Bleu Cheese Dressing.
- For a Crisper Wing, after removing them from sauce place on large cookie sheet and pop them under the broiler for a couple of minutes, but watch that they don't burn.
- Perfection to those that just can't handle the heat of a regular Hot Wing!
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RECIPE SUBMITTED BY
Wow, what a year and it's only May! We moved to Tucson from Missouri in late March and We Love it! Madly Huge differnce from the Show-me State. It REALLY is a Dry Heat! My husband grew up in the desert in California and has been wanting to wander this way since we met, and when the opportunitycame our way, we set off.
I am always on the lookout for new-to-me old cookbooks. I love to read the cookbooks to get ideas and inspiration. I particularly enjoy the ones that read like books. For the amount of cooks books I own it is surprizing just how little I ever follow a recipe. I am always and forever reinventing recipes and making them suit our tastes.
We have tried a few restaurants in Tucson and look forward to the vast diversity that the city offers.. We have found the perfect little taco stand that serves wonderful tacos and many other items we want to try!
