| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 1 | Servings | ||
INGREDIENTS
| 2 | c | Red Hot hot sauce |
| 2 | c | Brown sugar |
| 2 | T | Vinegar, Steve uses white |
| vinegar with jalepeno | ||
| peppers onions etc. | ||
| Stick of butter | ||
| 1/4 | c | Black pepper |
| 1/4 | c | Granulated sugar |
| 1/2 | c | Italian seasoning |
| 1/4 | c | Chili powder |
| 1/4 | c | Paprika |
| 1/4 | c | Dried rosemary |
| 2 | T | Red pepper, more or less to |
| taste |
INSTRUCTIONS
CALLING ALL COOKS SHOW #CA1A09 (Recipe courtesy Steve Vandegrift) Sauce: Combine ingredients and warm on stove or in microwave, then put in spray bottle and set aside. Seasonings: The above should be enough for 7 or 8 pounds of wings. Rinse and drain 7 to 8 pounds wings. Pour some of the Red Hot hot sauce over them, and toss. Add seasoning mixture (above) until generously coated. You will lose some in the cooking, so don't skimp! Place the wings on a gas grill (or smoker) and slow cook them at a low temperature. After 20 minutes baste/mist with sprayer at least every 10 minutes. Flip them after you mist them. Total cooking time should be around 1 1/2 to 3 hours, depending on the heat of the grill. They're done when they break at the joint or you can break the wing tip off. The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. Therefore, the Food Network cannot attest to the accuracy of any of the recipes. Posted to bbq-digest by [email protected] on Sep 4, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3243
Calories From Fat: 940
Total Fat: 107.9g
Cholesterol: 244mg
Sodium: 4033mg
Potassium: 2593.9mg
Carbohydrates: 594.8g
Fiber: 40.9g
Sugar: 515.7g
Protein: 23.6g