eparate bowl. Reserve remaining rub for future use. Rub 3 tablespoons
For the Barbecue Rub: Combine all the ingredients
Clean wings.
Flour and fry until done.
Place fried chicken wings in microwave bowl.
Stir in barbecue sauce.
Microwave on High (stir once) for 4 minutes.
hops, remove tips from chicken wings, cut spareribs into serving pieces
Combine the flour, salt, and pepper in a dish and coat the chicken in the flour mixture.
Heat the barbecue sauce and honey in a saucepan. Once warm, reduce the heat to a simmer.
Add the oil to a deep-fryer and theat to 375\u00b0.
Deep-fry the chicken, 6 to 8 pieces at a time, for 15 minutes or until cooked thoroughly.
Drain the chicken on paper towels and smother with the barbecue sauce mixture.
Clean wings.
Flour and fry until done.
Place fried chicken wings in microwave bowl.
Stir in barbecue sauce.
Microwave on High (stir once) for 4 minutes.
our favorite Hot sauce. The recipe recommended \"Boss\" sauce. Also use
Preheat oven to 425\u00b0F. Grease a large roasting pan. Cook rice according to package instructions and cover to keep warm.
Meanwhile, cut wing tips from chicken, then cut wings in half through main joint. Combine sauces in a large bowl. Add chicken and toss well to coat. Place chicken in a single layer in prepared pan and cook 20 mins, until chicken is cooked through and golden. Serve with rice.
Rinse chicken pieces well in cool water.
Pat dry.
Preheat oven to 375\u00b0.
Place in single layer on foil lined cookie sheet. Coat pieces with Wings and Things hot sauce (remember the more sauce you use the hotter the wings).
Spoon barbecue sauce on pieces (mild sauce for milder wings, spicier sauce will warm them up more).
Turn wings after 1/2 hour.
Repeat sauce on second side. Cook for additional 1/2 hour.
You can use my recipe for char siu (#34265) or make
Cut wings at both joints.
Make stock from wing tips.
Beat egg, oil and water together.
Dip wing pieces in and place on rack. Sprinkle with cornstarch on both sides; salt lightly and brown in hot oil.
Place in 2-quart casserole dish.
Make sauce of catsup, soy sauce, sugar, vinegar and stock.
Pour over wings and cover. Bake at 350\u00b0 for 40 minutes.
Saute onions, pepper and celery until crisp (in oil left from browning wings).
Stir in curry powder and rice.
Serve barbecue wings over curried rice.
auce and cook, stirring occasionally for 2 minutes.
Keep warm
n one layer so that wings are just touching. Pour in
For the seasoning:
Mix the
*For hotter wings, use up to 3/4 cup (6 ounces), the amount used in Buffalo.
o 425F degrees. Cut chicken wings in half at joint. Finely
mix all ingredients for the wings, except chicken wings and cilantro to make
Mix all sauce ingredients thoroughly and pour over wings.
Marinate for at least one hour. I myself try to marinate overnight.
Bake in a 400 degree oven for one hour, flipping once half way through cooking time.
Recipe easily doubles or triples.
Cut chicken wings into 3 sections. Discard wing tip. Place chicken into 2 greased 15 x 10 x 1-inch baking pans. Bake, uncovered, at 375\u00b0 for 30 minutes; drain. Turn wings; bake 20 to 25 minutes longer or until juices run clear.
Mix honey, brown sugar and catsup.
Dip chicken in flour and season with garlic salt and pepper.
Fry until golden brown. Place chicken on paper towels to drain grease.
Place chicken in casserole dish and smother with honey barbecue sauce.
Bake at 350\u00b0 for about 20 to 30 minutes.