CHICKEN WING AND BAR-B-Q RECIPES

THESE RECIPES ARE INTENDED FOR OUTDOOR GRILLING BUT WORK PRETTY WELL IN THE OVEN TOO...SET OVEN TO AROUND 350 AND BAKE TO TILL DONE...

CHICKEN WINGS

THERES NOTHING WE LIKE BETTER THAN HOT WINGS AND A COLD BEER IN THE SUMMER AS THE SUN GOES DOWN...

WHAT WE USUALLY DO IS BOIL THE WINGS FIRST TO GET RID OF THE FAT AND CUT DOWN ON GRILLING TIME...THEN CUT INTO SERVING PIECES AND DISCARD TIPS...THEN WE GRILL THEM...

BUFFALO SAUCE: I GOT THIS RECIPE FROM THE CHEF AT ONE OF THE MOST POPULAR WING JOINTS IN TORONTO... IT`S IN PARTS BECAUSE THEY MAKE UP LARGE BATCHES...YOU CAN USE SPOONS, CUPS OR GALLONS, IT`S ALL THE SAME...

• 5 PARTS LOUISIANA HOT SAUCE
• 4 PARTS BUTTER
• 1 PART WHITE VINEGAR
• ADD TOBASCO SAUCE TO TASTE IF YOU NEED IT

YOU CAN ALSO ADD JAMACIAN HOT PEPPER SAUCE TO REALLY HEAT IT UP...

I`VE FOOLED AROUND WITH THIS BASIC RECIPE IN VARIOUS WAYS...USING CIDER VINEGAR FOR INSTANCE, OR ADDING GARLIC POWDER...CATSUP ADDS A NICE FLAVOR AND HELPS THE SAUCE STICK BETTER...

HONEY AND GARLIC SAUCE:

• HALF CUP HONEY
• QUARTER CUP SOY SAUCE
• 3 TABLESPOONS CIDER VINEGAR
• GARLIC POWDER TO TASTE, BE CAREFUL, ADD SLOWLY

LEMON-PEPPER SAUCE:

• ONE CUP VEGETABLE OIL
• ONE THIRD CUP VINEGAR
• HALF CUP LEMON JUICE
• QUARTER CUP BROWN SUGAR
• TWO TABLESPOONS SALT
• TWO TABLESPOONS BLACK PEPPER

MIX WELL AND LET STAND FOR ONE HOUR BEFORE USING...

SWEET AND SOUR SAUCE:

• 1/4 CUP CATSUP
• 1/2 CUP SUGAR
• 1/4 CUP WATER
• 1/4 CUP VINEGAR
• 2 TABLESPOONS LEMON JUICE
• 2 TEASPOONS SOY SAUCE

MIX TOGETHER IN PAN AT HIGH HEAT,,,THICKEN WITH CORNSTARCH IF NEEDED...

HEINZ ``57`` GLAZE

• 2 PARTS 57 SAUCE
• 1 PART HONEY

MIX WELL...

WE HAVE FOUND THE BEST WAY TO COAT WINGS IS TO POUR SAUCE INTO A FREEZER BAG OR LARGE PLASTIC CONTAINER WITH WINGS AND SHAKE UNTIL ALL WINGS ARE COATED...

WINGS GO WELL WITH CARROT STICKS AND CELERY...AND OF COURSE BLUE CHEESE DIP...

BLUE CHEESE DIP:

• 1 EGG
• 2 TABLESPOONS RED WINE VINEGAR OR SUB. CIDER
• 2 TABLESPOONS DIJON MUSTARD
• 1 CUP OIL
• 4 TABLESPOONS BLUE CHEESE
• SALT AND PEPPER TO TASTE

MIX FIRST 3 INGREDIENTS,,, THEN SLOWLY ADD OIL,,,ADD SALT, PEPPER AND CHEESE...BLEND UNTIL SMOOTH...

QUICK MARINADE TO FLAVOR AND TENDERIZE BEEF:

• 1 CUP OIL
• 1 CUP TOMATO SAUCE OR JUICE
• 1/2 CUP DRY RED WINE OR LEMON JUICE
• ADD ANY OF YOUR FAVORITE SEASONINGS

ALLOW STEAK TO SIT IN MIXTURE AT LEAST 20 MINUTES PER SIDE...WE USUALLY LET IT SIT FOR A COUPLE OF HOURS...

QUICK BARBEQUE SAUCE

• 1/4 CUP WHITE VINEGAR
• 1 CUP CATSUP
• 1 CUP WATER
• 1 TABLESPOON WORCESTERSHIRE OR HP SAUCE
• 1/4 CUP BROWN SUGAR
• 1/2 CUP MINCED ONION
• 1 TABLESPOON BUTTER
• DASH OF TABASCO OR HOT SAUCE
• SALT TO TASTE

MIX TOGETHER AND SIMMER FOR 15 MINUTES...

DON`T BE AFRAID TO ALTER OR DELETE INGREDIENTS DEPENDING ON WHAT YOU HAVE HANDY...

DRY SPICE RUB:

DID YOU EVER TRY THIS ON A STEAK? TAKE ANY OF YOUR FAVORITE DRY SPICES AND POUND OR RUB INTO THE MEAT...YOU CAN USE LEMON PEPPER, ONION OR GARLIC POWDER, OR ANY OF THE PRE-MIXED DRY STEAK SPICES FROM THE SUPERMARKET...

POTATOES AND ONION ON THE GRILL:

CUT POTATOES AND ONIONS INTO QUARTER INCH SLICES AND MICROWAVE UNTIL PARTLY COOKED...ADD AS MUCH BUTTER AS YOU LIKE AND WRAP IN ALUMINUM FOIL...FINISH COOKING ON GRILL...

CORN ON THE GRILL:

YOU CAN DO THE SAME THING WITH CORN ON THE COB...REMOVE GREENS FROM COB AND SOAK IN WATER FOR 10 MINUTES, ADD BUTTER AND WRAP IN FOIL, COOK ON GRILL UNTIL DONE...