INGREDIENTS

INSTRUCTIONS

For the marinade combine all, but the oil in the blender..with motor
running on low add oil slowly If you don't do this slowly the oil will
separate later..put the wings in a gallon size freezer zip lock bag and add
marinade..let set overnight...........the recipe for the dry rub I use on
all meat I BBQ..This recipe fills and old Lawry seasoned salt shaker..If
thats too much cut in half... 6 Tbsp Chili powder 4 Tbsp ground cumin 1 1/2
tsp. cayenne pepper mix well and pour into shaker.........Drain wings and
place on a large jelly roll pan..mine hold 4-5 lbs. packed tight. sprinkle
with the dry rub liberally...Bake in a pre-heated 425 degree oven for 15-25
minutes..depending on how big the wings are..remove from oven and drain..I
put another cookie sheet over the first one to hold the wings in place and
pour off all the juices..there will be a lot..when cool..just cover the
whole thing and put in the refrigerater till ready to serve...Now for the
sauce....this is a doozer and worth all the effort so don't give up on me
about now!!!! 2 Cups chicken broth..canned is fine 1/2 cup honey 1 1/4 Tbs
chili powder 1 tsp cayenne pepper 1 tbs corn starch 1 cup
water.........Place broth, honey, chili powder, and cayenne in a saucepan
and bring to a boil..Reduce by 1/3.. Mix cornstarch with water, and add to
the boiling sauce, lower temp. a little and cook till it is thick enough to
coat a spoon..10-15 min usually...........Now when you are ready to serve
all this up preheat the broiler or your grill I usually do mine in the oven
since I leave mine on the cookie sheet..Brush the wings with the sauce and
put under the broiler till hot and crispy..they will almost char a little
on the tips from the honey...Heat the remaining sauce and serve with the
wings as a dip..my kids even dip their fries in the sauce...I promise that
Posted to MM-Recipes Digest V5 #015 by Marie Bordewisch
<msleukie@mindspring.com> on Jan 14, 1998

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