| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 1/2 | lb | Chicken wings |
| 1/2 | c | Ketchup |
| 1/2 | c | Water |
| 2 | ts | Dijon mustard |
| 1 | ts | Salt |
| 2 | ts | Louisiana hot sauce |
| 1/2 | ts | Chili powder |
| 2 | Garlic cloves – minced | |
| 1/4 | c | Lemon Juice |
| 1 | tb | Brown sugar |
| 2 | tb | Oil |
| 2 | tb | Worcestershire sauce |
| 1/4 | ts | Cumin |
| 1 | ts | Black pepper |
| Oil for deep frying |
INSTRUCTIONS
BAR-B-Q SAUCE This BBQ sauce is mild. If you like hotter wings, add more Louisiana hot sauce. In a large heavy saucepan, mix together BBQ sauce ingredients. Bring to a boil, then reduce heat and simmer for 15 mins. In a frypan or wok, heat oil to 375° F (190° C). Deep fry a few wings at a time, until they are cooked through, about 10-15 mins. Drain fried wings on absorbent towel. when all the wings are cooked, place them in the simmering BBQ sauce. Stir to coat and serve. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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