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Mary's Barbequed Wings

List of Ingredients




Recipe By : Mary Spero
Serving Size : 10

5 pounds chicken wings
1 large bottle barbecue sauce -- your choice
1 to 2 sticks butter
cayenne -- to taste AND/OR
Tabasco sauce -- to taste
oil -- for deep frying

Recipe




METHOD 1 - CRISPY WINGS
Deep fry in 375 degree oil until skin is crisp (about 7-8 minutes).
While wings are cooking put 1 large bottle of barbecue sauce in a sauce
pan with 1 or 2 sticks of butter. Heat over low heat until just
simmering. Add cayenne and/or Tabasco Sauce to taste. Remove wings and
dry on paper towels. Put wings in the sauce, cover completely, drain
slightly and place on serving platter. If you're fixing them for the
Little League, skip the hot stuff; if they're for the Pro Bowl, *HEAT* em
up!!



EASIER METHOD - SOFT TENDER WINGS
If you don't like to deep fry and like tender, rather than crispy
wings, then combine everything in a baking dish or large casserole or in
the slow cooker and bake the wings for a loooonnnggg time. I think the
secret to getting the sauce thick and gooey is baking the wings
(uncovered) in the sauce at a low temp (around 300 degrees) for a couple
of hours. ALSO, don't add too much cayenne or Tabasco until the very end,
otherwise, it seems that they just get spicier and spicier! The first
method will get you crispy wings, the second method,
melt-in-your-mouth-tender wings.
Me ke aloha, Mary

NOTES : E hele mai oukou e ai! (Come and eat!)