BIGGSuperstore.com
  
Tried, Tested & Tasty Recipes!

Established January 2002

For the marinade combine all, but the oil in the blender, ..with the motor running on low -  add oil slowly. If you don't do this slowly the oil will separate later. ..Place 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 that's 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 about 4-5 lbs. packed tight. sprinkle with the dry rub liberally...Bake in a pre-heated 425ºF.   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 refrigerator until 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 of chicken broth (canned is fine) 1/2 cup of honey, 1 1/4 tablespoons of chili powder,  1 teaspoon of cayenne pepper, 1 tablespoon of cornstarch, 1 cup of water.........Place broth, honey, chili powder, and cayenne in a saucepan and bring to a boil. Reduce by 1/3.. Mix the 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... Submitted by Phillyfreak in Harlseyville, PA email withheld