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Title: Art's Chicken Wings
Categories: Chat Chicken Hot Poultry Wings
Yield: 1 Servings
| 3 | lb | Chicken wings |
| 1/4 | c | Apple vinegar |
| 1 | ts | Cayenne pepper (or to taste) |
| 16 | oz | Wing sauce |
| 16 | oz | Barbecue sauce (your favorite) |
| 1 | tb | Liquid hot sauce |
| 1/2 | ts | Black pepper |
| 1/2 | ts | Oregano |
| 6 | Cloves garlic; minced | |
| Celery sticks | ||
| Blue cheese salad dressing | ||
| 2 | tb | Liquid hot sauce |
Wash the wings, remove the tip and sever the wings at the joint. Arrange wing pieces in a large, flat baking dish, sprinkle with the vinegar and the cayenne pepper. Cover the dish with plastic wrap and cook in the microwave on high for 15 minutes; turn the wings and add some more cayenne in you like, re-cover and microwave for another 15 minutes. During the last 15 minutes, preheat the oven to 350 F and combine the remainder of the ingredients into a basting sauce. When the wings are finished in the microwave, drain the liquid off and apply some of the basting sauce to the top of the wings. Cook in the oven for about 25 minutes. Remove and turn the wings; baste with more sauce and return the wings to the oven for another 25 minutes. Check the wings occasionally through the cooking period, and baste as needed. After this cooking, the meat on wings should almost fall off the bones, but not quite! Let set for about 10 minutes before removing from the baking dish and arranging them on a platter.
Į¯ --- Soup2Pkt 2. 22 (PRO) * Origin: Point and Counter Point BBS (1:138/323. 999)
Date : Sun Aug 24 '97, 18:10:02 From : lindag@brunnet. net (Linda G. ) 0:138/323. 0 To : recipes@listserv. prodigy. com 0:138/323. 0 Subj : Re: TNT: Request for Buffalo Wings ÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄÄ ÄÄÄ
> I have had a hankering for wings and have tried a few at various > establishments and would like to try my own home cooked variety. > Trouble is I haven't been able to find a recipe for Buffalo Wings in > my books.
Hi Art
Here are a few recipes that we use all the time. You might have already run across them.
Recipe by: Art Guyer
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