Cooking web notes

Barbecued Chicken Wings

I was not able to post yesterday because of internet connections ~ apparently due to the storms ~ so I am happy to be back at it today!

It’s time to grab some napkins and have some finger-lickin’ good chicken wings!

Whether you call them Buffalo wings, chicken wings, hot wings or just wings, they’re a wonderful thing.  I guess I’m not alone in my love for wings and now that grilling season is here, they’re the perfect thing to barbecue. 

They’re called Buffalo wings because that is their city of origin is Buffalo, NY.  There are several legends of how they came about with one being that they were first prepared in Buffalo in 1964 by Teressa Bellisimo, the co-owner, along with her husband, Frank of the Anchor Bar in Buffalo.  Their son, Dominic, arrived late one night at the bar, hungry and unannounced, with his college friends.  Teressa needed a fast, easy snack for them and as luck would have it, they had just received a mis-delivery of chicken wings instead of the necks and backs she had ordered for her spaghetti sauce.  It was then that she came up with the idea of deep frying the wings and tossing them in hot cayenne sauce. 

They are probably Buffalo wings to the rest of the country but, around here we call them chicken wings and they’re a great bite-size morsel of savory goodness.  This time there was neither hot sauce nor blue cheese dipping sauce ~ just a delicious barbecue sauce and this is the way it goes….

BARBECUED CHICKEN WINGS

Ingredients:

2-3 pounds chicken wings

1 cup bottled bottled chili sauce

½ cup water

1 tablespoon Worcestershire sauce

2 tablespoons red wine vinegar

Juice of 1 lemon

2 tablespoons brown sugar

1 tablespoon liquid smoke

2 teaspoons dry mustard

1 teaspoon onion powder

1 teaspoon garlic powder

1 teaspoon smoked paprika

Salt and pepper, to taste

Method:

Combine all ingredients except chicken wings, in a large saucepan. 

Bring to a boil.

Lower heat and simmer for 20 minutes, stirring occasionally.

Set aside for basting.

Rinse chicken wings, cut and discard wing tips, pat dry.

Place wings on grill under slow heat.

Cook, turning occasionally and basting with sauce approximately 30 minutes until cooked through.

Makes about 2 cups sauce

Serve

They’re finger-lickin’ delicious!

This entry was posted on Wednesday, February 8, 2012 at 4:29 AM and is filed under Appetizers, Chicken, Chili sauce, Entree, Grilling, Sauces/Marinades. You can follow any responses to this entry through the RSS 2.0. You can leave a response.