Mimiís Wings

*I ended up developing this tasty dish for my children when I saw the price of them in restaurants!  The sauce can be adapted for other meats by changing an ingredient here and there, depending on the meat.  (See Index).

Fresh fryer wings, with shoulder section separated from two tip joints
Cherylís Sauce:
1 24-ounce bottle pre-made honey or hickory barbecue sauce
3/4 cup Worcestershire sauce
1 cup honey or fruit butter of any kind
1/4 cup hot sauce or to taste (optional)
1 quart cider vinegar
4 tablespoons seasoning salt (not herbed salt, but the reddish-colored stuff)
1 teaspoon crushed red pepper (optional)
2 tablespoons butter

Combine all sauce ingredients in heavy saucepan; heat over medium low heat just till foam starts to form on top.  Remove from heat and use to baste wings while grilling over hot coals or pour over wings in large broiler pan and bake in oven at 325°, basting with brush and turning wings every ten minutes until sauce thickens and chicken is tender and beginning to blacken slightly.  Provide lots of cloth napkins!

Optional:  Before cooking in sauce, dampen wings with water, shake off excess. Coat in a mixture of flour, cayenne pepper, salt and pepper and brown in a little oil in skillet.  Drain.  Proceed with recipe.
 
 

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