harcoal fire, basting with Adobo BBQ sauce.
Turn shrimp every 2
he brisket with the espresso sauce on both sides, wherever the
hrimp completely. Reserve shells for sauce (recipe to follow) and rinse shrimp
If Frank's RedHot Buffalo Wings Sauce is not available, mix together the Frank's Red Hot Sauce with the butter.
Bake wings in foil-lined pan at 500\u00b0F on lowest oven rack for 20 to 25 minutes until crispy, turning once. ALTERNATIVELY: Deep-fry at 375\u00b0F for 10 minutes; OR broil 6-inches from heat 15 to 20 minutes, turning once; OR grill over medium heat 20 to 25 minutes turning often.
Toss wings in Buffalo Wings Sauce to coat.
Serve with blue cheese dip and/or cucumber slices and/or celery slices if desired.
Put meat in heavy kettle.
Add onions, carrots, celery, bay leaves and salt and pepper.
Just about cover the meat with boiling water.
Cover kettle and simmer for 3 to 4 hours.
Remove, slice and serve in Horseradish Sauce (recipe follows).
Sprinkle with parsley.
epper.
Pat chicken wings dry. Place wings in egg and milk
est judgement.
Take the wings, rinse and dry well with
Combine the sauce ingredients in a small saucepan
Preheat oven to 400 degrees F. Line 15x10x1-inch baking sheet with Reynolds Wrap(R) Non-Stick Foil, placing non-stick (dull) side facing up towards food and shiny side next to pan; set aside.
Mix barbeque sauce, hot chili sauce, garlic salt and sesame seeds in a small bowl.
Arrange wings in even layer on foil-lined pan. Brush top side of wings with half of sauce.
Bake 15 minutes. Turn wings; brush with remaining sauce. Continue baking for 10 to 15 minutes until wings are done.
akes enough moist, not wet, BBQ for 3-4 sandwiches; serve
nd black pepper.
For BBQ Sauce:
Add all ingredients to
1.\tRinse chicken wings, and pat dry with paper
Mix and cook in a large roaster pan in oven at 325 degrees for several hours until thickened to your liking.
Hot pack into pint jars; seal with hot lids and rings.
Set jars upside-down on a thick towel for 15 minutes (set the timer); then put right-side up.
As the jars cool, you'll hear some *kitchen music* which means they've sealed nicely.
Store in a cool dark cellar or cupboard.
NOTE: This is the base for my chicken barbecue sauce recipe which calls for 1/2 cup bbq sauce, 1/4 cup honey, 1/4 cup soy sauce--to DIE FOR!
In a shallow dish, combine flour, salt, and pepper.
Coat chicken in flour mixture; refrigerate for 1 hour; coat chicken again with remaining flour mixture.
In a small saucepan, heat BBQ sauce and honey until warm; turn heat to low and keep warm.
Deep-fry chicken, 8-10 pieces at a time, in 375 degree oil for 13 minutes.
Drain chicken on cooling racks.
Immediately toss fried chicken with BBQ sauce mixture.
Repeat with remaining chicken.
Remove tips from chicken wings and discard. Combine remaining ingredients
Heat the shortening to 350\u00b0F in a deep fryer or cast iron pot.
There should be enough shortening to cover wings completely.
Dredge the wings in the flour mixture and drop into heated shortening.
Cook 10-12 minutes.
When cooked, remove wings and drain.
Mix honey, mustard and hot sauce together.
Toss the wings in the hot sauce recipe.
Serve immediately with ranch dip dressing.
The Dipping sauce: In medium bowl combine all
Rinse the wings in cold water, then lightly
combine mustard, minced garlic, honey, BBQ sauce, and more salt and pepper
Cut chicken wings at joints.
Deep fry chicken for about 5 minutes.
Remove from oil and drain.
Immediately, coat chicken in the following ingredients which are combined in a bowl: hot sauce, lemon juice, and butter.
In a serving dish, combine sour cream, dill, and parsley for dipping.
Place wings on a platter with dipping sauce beside it.